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–+ servings
A bowl of mixed cabbage slaw with carrots and herbs, placed on a marble surface. A spoon rests in the bowl. Nearby are oranges, a bowl of pepper, and a wooden bowl with arugula.

No-Mayo Coleslaw

Prep Time 10 minutes
Cook Time 0 minutes
Resting Time 30 minutes
Total Time 40 minutes
Servings 6 servings

Ingredients

  • 14 ounces coleslaw mixture
  • ¼ cup apple cider vinegar
  • 3 tablespoons olive oil
  • 1 tablespoon fresh orange juice
  • 1 teaspoon orange zest
  • 1 tablespoon Dijon mustard
  • 2 tablespoons honey
  • 1 teaspoon celery seeds
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 1 pinch red pepper flakes optional

Instructions

  • Place coleslaw mixture in a large bowl.
  • In a small bowl, whisk together apple cider vinegar, olive oil, orange juice, orange zest, Dijon mustard, honey, celery seeds, salt, pepper, and red pepper flakes (if using).
  • Pour dressing over the coleslaw mixture. Toss thoroughly to coat all the cabbage with dressing.
  • Cover and refrigerate for at least 30 minutes to allow the flavors to soak in and for the cabbage to slightly soften. Toss again before serving.

Notes

Store leftovers in the fridge for up to 3 days. Stir well before serving, as the dressing may settle. 

Nutrition

Serving: 1cup | Calories: 106kcal | Carbohydrates: 10g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 235mg | Potassium: 140mg | Fiber: 2g | Sugar: 8g | Vitamin A: 79IU | Vitamin C: 26mg | Calcium: 37mg | Iron: 1mg
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