This no-mayo coleslaw is light, crunchy, and refreshing. It lets the vegetables stay bright and crisp, dressed simply with a tangy vinaigrette instead of anything heavy. It’s the kind of slaw that works everywhere next to grilled vegetables, tucked into sandwiches, or served straight from the bowl.
This is Let’s Veg simplicity done right.
No-Mayo Coleslaw
No-mayo coleslaw made with cabbage, carrots, and a light vinaigrette. A fresh, crunchy Let’s Veg recipe perfect for healthy sides.
Ingredients
Equipment
Cooking Instructions
- Place cabbage, carrots, and red bell pepper in a large bowl.
- In a small bowl, whisk together olive oil, vinegar or lemon juice, Dijon (if using), honey, salt, and pepper.
- Pour dressing over vegetables.
- Toss well until evenly coated.
- Let sit 5-10 minutes before serving for best flavor.
Nutrition
Notes
Keeps well refrigerated for up to 2 days
Add fresh herbs like parsley or dill for extra freshness
Great as a topping for tacos or veggie burgers