Hold the Mayo: Rainbow Coleslaw

I have never been a big fan of mayonnaise. Pasta salad, potato salad, and coleslaw have always been dishes I’ve bypassed at picnics and potlucks – sometimes I’d try a bite of pasta salad and think “maybe this time I’ll like it,” but coleslaw never intrigued me (cabbage mixed with mayonnaise?!). However that all changed when I recently came across a mayonnaise-free coleslaw; it was fresh and full of interesting flavours, and lacked the heaviness of traditional coleslaw. My opinion of coleslaw immediately changed, so using that mayonnaise-free coleslaw as my inspiration, I decided create my very own coleslaw, breaking free from the traditional ingredients.

Using a variety of vegetables adds a burst of colour and flavour, while apple and pepper lend a subtle sweetness to this recipe. I used yogurt flavoured with herbs as the main bulk of the dressing, which is much lighter than mayonnaise, and toasted nuts and seeds add another flavour dimension. This rainbow coleslaw is the best of both worlds: super tasty and super healthy (and mayo-free)!

Rainbow Coleslaw (Mayonaisse-Free)

This recipe makes quite a lot, but it is great to keep the leftovers in the fridge and have the coleslaw as an easy side-dish for lunch or dinner.

Makes: A big bowl full!

Coleslaw Veggies:

  • 200g red cabbage, finely sliced
  • 200g white cabbage, finely sliced
  • ½ onion, finely sliced or grated
  • 1 red pepper, grated
  • 2 carrots, peeled and grated
  • 1 green apple, grated
  • Juice of 1 lemon

Dressing:

  • 1 large lug (or two) of olive oil
  • 1 handful of chopped herbs (I used parsley and mint)
  • 1 teaspoon of dried dill
  • 125g / ½ cup plain yogurt
  • 1 tablespoon whole grain mustard
  • 1 teaspoon cider vinegar
  • 1 handful of toasted walnuts and/or sunflower seeds
  • Salt and pepper, to taste

Mix the coleslaw veggies together in a large bowl and set aside.

In a smaller bowl, whisk the dressing ingredients together until well combined. Taste the dressing, adjust the seasoning, and add in more herbs or olive oil if necessary.

Pour the dressing over the coleslaw veggies and mix gently, until all the vegetables are evenly coated. Serve and enjoy!

Link Shared on:
Whole Food Wednesdays @ Beyond the Peel
Real Food Wednesdays @ Kelly the Kitchen Kop
Allergy Free Wednesdays @ Tessa the Domestic Diva
Gluten Free Wednesdays @ The Gluten-Free Homemaker
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6 thoughts on “Hold the Mayo: Rainbow Coleslaw

  1. Pingback: Hold the Mayo: Mustard & Thyme Yogurt Chicken Salad Recipe | my sleepy kitchen

  2. Wow! That is beautiful! Thanks so much for sharing at Allergy-Free Wednesday! I hope you’ll come back again this week.

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