Coleslaw is the perfect accompaniment to burgers, pulled pork, sandwiches and other rich foods that could use some crunchy veg. Although it’s an essential for picnics and BBQs, one key ingredient holding many people back from the classic side dish is its reliance on mayonnaise.
Shopbought coleslaw is often swimming in the stuff, and if that’s not to your taste, mayo-free versions abound. One such recipe comes by way of popular food blogger Nagi of RecipeTin Eats, and even if you like creamy coleslaw, she makes an ‘addictive’ mayonnaise-free version that transforms coleslaw with a refreshing flavour and juiciness.
The recipe has won over classic coleslaw enthusiasts, Nagi said. In her family, coleslaw is eaten as a side to southern American meals like barbecues and deep fried dishes.
Purists are affronted by the suggestion of a lighter mayo-free coleslaw, which inevitably triggers bickering in the family WhatsApp group.
However, she shared a recipe so good it’s settled the dispute. Apple cider vinegar take mayo’s place, with the unusual addition of apple, fennel and caraway seeds that has won over naysayers.
Nagi explained the appeal: “The combination of ingredients in this No Mayo Slaw might be surprising – but it’s addictive! The fennel and caraway seeds are quite subtle, and dill brings a wonderful freshness.”
Coleslaw recipe without mayonnaise
Ingredients
Coleslaw
1/4 large head green cabbage (or 1/2 small head), shredded (about 12 cups)
1 medium fennel bulb , trimmed, halved and shaved at 1.5mm on a mandolin
1 red apple (any kind is fine), halved and thinly sliced (1.5mm thick)
1 cup dill leaves, roughly chopped (about a whole bunch)
2 tsp caraway seeds
Dressing
2 small clove garlic, minced
3 tbsp apple cider vinegar, or less to taste
5 tbsp olive oil
2 tsp Dijon mustard
1 1/2 tsp caster sugar
1/2 tsp salt
1/8 tsp black pepper
Method
Shake dressing ingredients in a jar.
Place cabbage, fennel, apple and dill in a very large bowl. Pour over Dressing, toss well.
Sprinkle with caraway seeds then toss again.
Set aside for at least one hour to allow cabbage to wilt. Give it a good toss, then transfer to serving bowl and serve!
Storage
Keeps perfecty for 3 to 4 days in the fridge. Dressing stops apple from going brown. Best to bring to room temperature before serving.