No Mayo Coleslaw Recipe
This Healthy No Mayo Coleslaw recipe is made with red and green cabbage, carrots, red onion, and jalapeno and drizzled with a homemade sugar-free olive oil and vinegar dressing. Perfect for any potluck, picnic, or party.
Servings: 6 servings
Ingredients
For The Coleslaw:
- 2 cups green cabbage sliced thinly
- 2 cups red cabbage sliced thinly
- 2 cups grated carrots 4-5 large carrots
- ½ cup red onion chopped or sliced thinly - or green onions
- ½ cup chopped Italian parsley
- 1 jalapeno seeded and chopped
- 1 teaspoon celery seed
- ½ cup walnuts lightly toasted
For The No Mayo Coleslaw Dressing:
- ¼ cup extra virgin olive oil
- 2 tablespoons lemon juice
- 2 tablespoons apple cider vinegar
- 1 clove garlic minced
- 1 teaspoon kosher salt
- ¼ teaspoon ground black pepper
Instructions
- To prepare the coleslaw: Place green cabbage, red cabbage, and carrot in a bowl.
- Stir in the onion, parsley, jalapeno, and celery seed. Give it a gentle toss to make sure that all the vegetables are equally distributed in the bowl.
- To make the dressing: Place olive oil, lemon juice, vinegar, garlic, salt and pepper in a mason jar. Close it with the lid and give it a shake.
- Drizzle the salad with the dressing and toss. Sprinkle it with walnuts. Taste for seasoning, add more (if necessary) and serve.
Video
Notes
- The prep time listed below includes the 30 minute refrigeration time. If you decide to let it sit in the fridge please add more time to the total time.
- Looking for leftovers? This healthy coleslaw recipe will last up to 2 days stored in an airtight container in the fridge. I recommend only 2 days because, after the two-day mark, the coleslaw starts to break down and become too soggy.
Nutrition
Calories: 188kcal | Carbohydrates: 11g | Protein: 3g | Fat: 16g | Saturated Fat: 2g | Sodium: 1209mg | Potassium: 338mg | Fiber: 4g | Sugar: 5g | Vitamin A: 7928IU | Vitamin C: 40mg | Calcium: 62mg | Iron: 1mg
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