Not in the mood for a traditional mayo based coleslaw? Rainbow coleslaw is your answer. This non-mayo coleslaw has the perfect easy vinegar dressing base that will tantalize your taste buds with it’s tanginess, and will pair well with your favorite BBQ dishes.
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How this non-mayo coleslaw fits into my lifestyle
I’ve been dreaming about coleslaw for dayzzzzzzzzz.
But not your traditional coleslaw. A coleslaw that is colorful, one that’s refreshing, and one that gets better with time (because I eat what I make over a few -or many- days). My traditional coleslaw recipe, one with mayo & Greek yogurt didn’t meet my flavor dreams. I’d been dreaming about a refreshingly delicious vinegar based coleslaw. It’s more versatile and is just so good! Top your fave pulled pork sandwich with it (hold your breath-this is coming next week!!!), or turn it into a full on salad with some shrimp… or really any protein, a hearty slice of bread, and some blueberries. OMG I’m making myself hungry.
Side note: You may be thinking that this vinegar based slaw is ‘so much healthier’ than your traditional mayo slaw. It IS lower in fat than mayo slaw. You may be excited by this. But I’d like to bring your attention to my intention for sharing this recipe. I’m sharing it because it sounded really good to me, for a few days. I honestly do like coleslaw with mayo, but I’ve been on a vinegar kick lately. I’ve been eating all the Thai and Vietnamese flavors, and fermenting all the foods I can. (see my experimentations on Instagram stories) It’s a totally different flavor combo, so I honestly wouldn’t even compare the two. Cabbage in a creamy mayo-ey sauce definitely fits in to a healthful diet if it’s something you enjoy, as does cabbage in a vinegar-ey sauce if it’s something you enjoy. When we put all food on the same emotional playing field (ie: work to remove the ‘good’ and ‘bad’ labels), we’re able to meet our taste preference needs & listen to what our bodies need (newsflash: our bodies are really good at knowing what we need, we usually just don’t listen to our bodies). It sounds counterintuitive, but the shame and guilt that come alongside labeling food as good/bad is so much worse for your wellbeing/health than that food. Read more about my thoughts on this here, here, and here. And here are my top 5 tips to improve your wellbeing and move away from dieting.
How it’ll make your life easier
This rainbow non-mayo coleslaw is soooooo easy, like so easy. Shred red & green cabbage and carrots, mix in red wine vinegar, olive oil, granulated sugar, and garlic salt. You don’t even need to mix the dressing ingredients together, just throw it into the slaw and toss for a bit. That’s 2 fewer dishes and just as easy. You’re welcome. This slaw is a great side dish to bring to your summer BBQs or parties, it’s pretty, flavorful, and sits well. It’s like the slam dunk of side dishes.
Quick Notes on This Recipe
- Shredding the cabbage & carrots is easy, but there are a couple options for you. You can 1. Shred it all in a food processor, chop it quickly by hand (like I did, because I couldn’t find the shredder attachment-story of my life), or even buy pre chopped cabbage or slaw mix. Sometimes mixes are necessary when you’re tight on time or just not feeling it
- Like I said before, this dressing is so easy, and you don’t even have to prep it in it’s own bowl, you can just mix it all together in the bottom of the bowl you’re going to add the cabbage to, or add the ingredients in at the end (ya know if you’re not good at planning or forethought, just like me)
- This, like really all my recipes can be a great vehicle to use up random leftover veggies. Have extra cauliflower or broccoli? Chop it up into small chunks and add it to your slaw, there’s no right or wrong way to make it or no bad raw vegetables to add to it
Enjoy one of my last instructional videos on my current camera. I’m upgrading soon, and am equally excited to have a good camera for videos & terrified because it’s a big investment!
- 1 tablespoon granulated sugar
- 3 tablespoons red wine vinegar
- 2 tablespoons extra virgin olive oil
- 1 teaspoon garlic salt
- 1/4 teaspoon freshly ground pepper
- 2 cups green & red cabbage shredded
- 2 carrots shredded
- Add sugar, vinegar, olive oil, garlic salt & pepper to large mixing bowl. Mix together with fork or tongs. Add shredded cabbages and carrots to bowl. Mix well, let sit or refrigerate for at least 10 minutes prior to serving to allow flavors to combine.
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Let’s get chatty:
• Have you tried a vinegar based coleslaw? What do you eat it on?