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Easy Coleslaw Recipe (No Mayo!) – Crisp, Tangy & Fresh

Easy Coleslaw Recipe (No Mayo!)

A crisp, colorful vinegar-based coleslaw made with green cabbage, red cabbage, carrots, parsley, and a tangy Dijon apple cider dressing. It requires no cooking and rests for just 20–30 minutes before serving.
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Prep Time 15 minutes
Total Time 35 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

Slaw
  • 1/2 medium head, about 1 to 1 1/4 pounds Green cabbage, finely shredded
  • 1/4 to 1/2 small head, about 8 ounces Red cabbage, finely shredded
  • 2 medium Carrots, peeled and grated or julienned
  • 2 to 3 tablespoons, optional Fresh parsley, chopped
Dressing
  • 1/4 cup Apple cider vinegar
  • 2 tablespoons Extra-virgin olive oil
  • 1 tablespoon Honey or pure maple syrup
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon Freshly ground black pepper
  • 1/2 teaspoon, optional Celery seed

Method
 

Step-by-Step
  1. Remove the tough outer leaves and core from the green and red cabbage. Slice both cabbages as thinly as possible with a sharp knife or mandoline.
  2. Peel and grate or julienne the carrots. Add the carrots and chopped parsley, if using, to the shredded cabbage in a large bowl.
  3. Whisk the apple cider vinegar, olive oil, honey or maple syrup, Dijon mustard, kosher salt, black pepper, and optional celery seed in a small bowl until combined.
  4. Pour the dressing over the vegetables. Toss thoroughly until every strand of cabbage and carrot is lightly coated.
  5. Let the slaw stand for 20–30 minutes before serving. Toss once more just before bringing it to the table.

Notes

Slice the cabbage very thinly so it absorbs the dressing while staying crisp. Refrigerate leftovers and toss before serving; for the best texture, do not prepare the slaw too far in advance.