This no-mayo coleslaw recipe is made with a few simple ingredients, it’s healthy, easy to make, and definitely a must-try.
It is made with fresh ingredients, for a side dish that is guilt-free and delicious. Super simple to make and full of vibrant flavor made with cabbage, carrots, lemon zest, honey, and sweet basil for a tangy-sweet flavor combination.
For this recipe, I use apple cider vinegar as the base which blends well with the rest of the flavors. Extra virgin olive oil is added and has more health benefits than mayonnaise. I only use a minimal amount of salt, using fresh basil, lemon, and honey for most of the flavor.
Whether you slice, chop, or blend the vegetables depends on how you like your slaw. If you like a finely chopped slaw using a blender or food processor will help make this recipe even easier. It may be even simpler by using a store-bought pre-shredded bag and adding your own basil, no judgment here.
This is an easily adaptable coleslaw recipe. Simply add as little or as much of the honey, lemon, and basil that you like. You can swap out the vinegar or oil for your favorite. Once you mix it all together let it sit for 30 minutes and let the flavors marinate. Test the recipe once it has had time to sit a few minutes and then tweak it if needed to your liking.
Can you make this coleslaw recipe ahead of time?
Yes, you can make this recipe ahead of time. Store it airtight in the refrigerator for up to 3-4 days. This is one of those recipes that will actually taste better if you make it ahead of time. The longer the flavors can marinate the more vibrant flavor will be.
You can also make the dressing ahead of time and keep it in an airtight jar or container. The flavors will have already marinated and you can simply add to fresh-cut cabbage or use it on top of a salad.
What else can you substitute in this recipe?
You can add any of your favorite vegetables with the cabbage. Some good substitutions are shredded broccoli, cauliflower, and radishes all taste great together. Any kind of nuts or light-tasting seeds will give more flavor and add more nutrition. Sliced almonds are a great addition, sunflower seeds would work well with the flavors in this recipe.
I would recommend using fresh basil leaves, but if you are in a pinch you can use dried basil. If you use dried basil use less, add a little at a time, and taste test to avoid the dressing from becoming too bitter.
Is this coleslaw recipe gluten-free?
Yes, this recipe is gluten-free especially since most apple cider vinegar is gluten-free. When I make recipes for anyone who may have gluten intolerance or allergies I always check all of the ingredients in everything. Some vinegar has ingredients that may contain gluten so read and check labels before swapping.Print
A fresh and vibrant no-mayo cole slaw recipe that is just as healthy as it is delicious.
2 cups shredded green cabbage
1 cup shredded purple cabbage
1/2 shredded carrot
1/2 cup chopped basil, plus 1 tbsp finely chopped basil (for dressing)
1/2 cup honey
1/2 cup apple cider vinegar
2 tbsp lemon juice
1 tsp lemon zest
1 tsp pepper
dash of salt to taste
In a small bowl add vinegar, olive oil, honey, lemon juice, and zest, 1 tbsp diced basil, salt, and pepper. Whisk all the ingredients and set aside to marinate as you prepare the vegetables.
Shred, chop, or dice cabbage and carrtos to your liking and then place them in a large bowl with 1/2 cup chopped basil.
Pour dressing over the cabbage and carrots and mix all together, top with additional salt, pepper, or more basil.
This can be served immedietely or refrigerated until ready to use. The flavors will come together better once they have sat for at least 30 minutes and is kept best airtight in the refrigerator.
Store airtight in the refrigerator for up to 3-4 days.
If you don’t have apple cider vinegar you can substitute it with white wine vinegar or rice vinegar, if you don’t have olive oil any light-tasting oil will work.