Ditch the gloppy, mayo-laden slaw! This recipe delivers a vibrant, tangy crunch that will redefine your coleslaw expectations.
Get ready to discover a no-mayo masterpiece featuring unexpected ingredients like fennel and red apple that will tantalize your taste buds and leave you craving more.
Why This Recipe Works
This slaw is seriously addictive! What's not to love about a side that you can enjoy while firing up the Southern BBQ? So, you might be thinking, hold up – caraway seeds? Trust me, they're subtle. You likely won't even know what they are. You'll just know this recipe is delicious!
I think this recipe succeeds because of a few things. The red apple offers freshness and a bit of sweetness, while the fennel provides a subtle anise flavor that balances the dish. The dill adds its magic, bringing aroma and fresh herbs to the party! The use of spices like turmeric and cumin in fried chicken recipes is similar to how seemingly small additions can transform a dish.
I love that it has "juiciness"—that we all love about traditional coleslaw. Plus, it's not weighed down by mayo. We can all agree that mayo is terrible. I love serving this with fried chicken, brisket, and all other BBQ meats!
Key Ingredients
Let's explore into the key ingredients that make this no-mayo coleslaw pop! First, you'll need about 12 cups of shredded green cabbage. Don't skimp!
Next up: a medium fennel bulb, shaved thinly. An apple – any kind. Dill leaves, roughly chopped, about a whole bunch. Caraway seeds bring an aniseed flavor. Don't overdo it, 2 teaspoons is plenty. The refreshing taste in this coleslaw will make it a hit.
Now, for the dressing! Mince two small cloves of garlic. Apple cider vinegar. I like it because it's a natural match with the fresh apple. Five tablespoons of olive oil, two teaspoons of Dijon mustard, and caster sugar. A half teaspoon of salt and 1/8 teaspoon of black pepper, it will add some sweetness and zest!
Step-by-Step Instructions
With wonderful key ingredients in the mix, I can't wait to show you how to bring this all together, step-by-step!
First, it's Dressing Time! In a jar – a clean one of course – shake together 3 tablespoons of apple cider vinegar (or to taste!), 5 tablespoons of olive oil, 2 teaspoons of Dijon mustard, 1 1/2 teaspoons of caster sugar, 1/2 teaspoon of salt, 1/8 teaspoon of black pepper, and 2 minced cloves of garlic. Shake it like a Polaroid picture!
Next, in a large bowl (and I mean LARGE), place your shredded cabbage, shaved fennel, sliced apple, and chopped dill. Pour the dressing over!
Now, toss everything well, ensuring every piece is coated. Sprinkle with 2 teaspoons of caraway seeds – those little flavor bombs – then give it another toss.
Finally, and this is key, set aside for at least one hour to let the cabbage wilt. Don't skip this!
After it wilts, give it one last good toss before transferring it to your desired serving bowl. And just like that, you're done!
Tips for Success
To make sure your No Mayo Coleslaw turns out fantastic, I've gathered some tips and tricks for you!
First, you've gotta let it sit! Seriously, don't rush the wilting time – at least an hour makes a huge difference. Think of it like giving the flavors a chance to get to know each other.
Don't skip the caraway seeds; a measly 2 tsp really add somethin'-somethin'. If you're not wild about vinegar – I get it! – add apple cider vinegar until it tastes right.
Also, cut your fennel and apple super thin. Aim for 1.5mm, that's 0.06 inches so says the recipe–that's right, a mandolin slicer is your friend here, but not your finger-ends! If you don't have one, no prob, just slice 'em nice and thin. Enjoy!
Short Recipe Version
Best No Mayo Coleslaw Recipe (Concise Version)
Prep Time: 15 minutes
Cook Time: 0 minutes
Servings: 6
Ingredients:
- 1/2 head green cabbage, shredded
- 1 large carrot, shredded
- 1/2 red onion, thinly sliced
- 1 apple, cored and diced
- 1/4 cup apple cider vinegar
- 2 tablespoons olive oil
- 1 tablespoon honey
- 1 tablespoon Dijon mustard
- 1 teaspoon celery seeds
- 1 teaspoon caraway seeds
- 1/4 cup chopped fresh dill
- Salt and pepper to taste
Instructions:
- Combine cabbage, carrot, red onion, and apple in a large bowl.
- In a separate small bowl, whisk together apple cider vinegar, olive oil, honey, Dijon mustard, celery seeds, caraway seeds, dill, salt, and pepper.
- Pour dressing over the cabbage mixture and toss to combine.
- Refrigerate for at least 30 minutes before serving.
Nutrition Information (Per Serving, Estimated):
- Calories: 80
- Fat: 5g
- Saturated Fat: 0.5g
- Cholesterol: 0mg
- Sodium: 50mg
- Carbohydrates: 9g
- Fiber: 2g
- Sugar: 6g
- Protein: 1g