In the great state of Alaska, where the sun shines (seemingly) 24 hours a day during the summer months, there are certain crops that do exceedingly well. Between the massive amount of light and the lukewarm climate, cabbage is one of those crops that can become so monstrous, that you may be enticed to haul it to the State Fair for a chance to win a blue ribbon. Too much work? No worries, just make my No Mayonnaise Coleslaw, throw one last get-together, and it will be gone in no time!
Since Alaska is just across the road (well, okay, ocean) from Russia, it’s no wonder that this cruciferous vegetable, throughout history, has gotten countless people through many a’ hard winter. Because of that fact, human ingenuity has once again championed creative ways to prepare cabbage, so that it is not only tasty, but truly delicious.
One of my favorite ways to eat cabbage (other than as sauerkraut), is coleslaw. Sadly coleslaw has gotten a bad reputation in some circles because it often requires its consumer to don a life preserver to keep from drowning in mayo. Add the words “bland” and “flavorless” and you can count on using it as compost. My crisp and tangy No Mayonnaise Coleslaw recipe, is not only crunchy, and filled with flavor, it’s also ultra nourishing for your body!
How nourishing you ask? Cabbage is truly a superfood, with one of its benefits being that it helps to balance hormones, specifically estrogen. Because an over-abundance of estrogen is linked to breast cancer, maintaining proper levels is always a good idea. Remember that the vitamins and minerals in vegetables must have fat in order to be properly absorbed by our bodies, so although this recipe doesn’t contain mayonnaise, the olive oil in it serves as an effective proxy.
Although I love the flavor and texture of my No Mayonnaise Coleslaw recipe, one of the things I like best is that it’s simple, quick to prepare, and keeps well in the fridge for at least a week (Read notes in recipe below to find out how).
5 from 1 reviews
No Mayonnaise Coleslaw
This crisp and refreshing salad is not only tasty and satisfying, but super healthy as well!
Recipe type: side dish, salad
1 large head cabbage, shredded
2 medium carrots, shredded
1 tsp. celery seed
½ cup white vinegar
½ cup honey
¼ cup organic granulated sugar (see notes for possible substitutions)
liquid stevia to taste
1 tsp. ground mustard
1 tsp. salt
1 medium sweet onion, quartered
Shred the cabbage and carrots in a food processor to make the job go extra quick, and to keep size uniformity.
In a large bowl, toss cabbage, carrots and celery seed.
Place "Dressing" ingredients in a blender or food processor; cover and process until combined.
Pour over cabbage mixture and toss to coat. (see notes if you're not serving the same day)
Cover and refrigerate for at least 2 hours.
Serve with a slotted spoon.
This coleslaw keeps really well for a week in the fridge if you do not completely dress it. I like to mix in about ¼ of the dressing immediately so that the cabbage and carrot mixture has time to be infused with the flavors of the dressing. Then, I as I serve smaller portions, I dress the amount being eaten just before serving. This recipe originally called for 1 cup of granulated sugar. That was too sweet for me, and not as healthy as I liked. Because the granulated sugar brings out a flavor that cannot be substituted, I chose to combine raw honey, sugar and stevia, so as to lower the overall glycemic impact without sacrificing flavor. That being said, you can use any combination of sweeteners that work for you that brings you to the level of sweetness that you prefer.