Red Cabbage Slaw with Carrots (Without Mayonnaise)

Looking for a slaw without mayo? No problem! My red cabbage slaw recipe is crunchy, sweet, earthy, and refreshing and can be paired with so many yummy foods and dishes.

Red Cabbage Slaw Recipe (Without Mayo)

I often bring out a homemade slaw to serve with plenty of dishes. It’s a great, versatile food to have in the fridge.

Many people think coleslaw or slaw has to have mayonnaise, and that simply isn’t true. Mayo-heavy slaws can sometimes be too filling, or the mayo can overpower the vegetables.

In my recipe, I’ve bound the shredded red cabbage and carrot with a light, sweet-yet-earthy vinegarette, that brings the whole thing together so well.

With the aid of my trusted shredding attachment on my food processor, I can generally have this light and crunchy slaw ready in a matter of minutes. It’s ideal for adding substance to a light lunch, or giving friends and family options when you’re hosting for dinner.

Ingredients

To make my red cabbage slaw, you’ll need the following ingredients:

• Red Cabbage – 1 small red cabbage (1.5lb or 700 grams)
• Carrots – 3 medium carrots (10.5 oz or 300 grams)
• Red Onion – 1 red onion
• Vinegar – 3 tbsp sherry vinegar
• Mustard – 1 tsp Dijon mustard
• Honey – 1 tbsp honey
• Oil – 3 tbsp extra-virgin olive oil
• Parsley – 2 tbsp finely chopped fresh parsley
• Salt – 1 tsp flaky sea salt (or 1/2 tsp table salt)
• Pepper – 1/2 tsp ground black pepper

Ingredient Notes and Tips

• Onion – Instead of red onions, you could use spring onions/scallions/green onions or brown onions.
• Vinegar – This recipe is also delicious with apple cider vinegar, lemon juice, or red wine vinegar.
• Mustard – If you don’t have Dijon, whole grain mustard works great too!
• Oil – I prefer this with extra-virgin olive oil but you can use whatever oil you prefer as long as it’s more neutral-tasting (such as sunflower oil).

Step-by-Step Instructions

Step 1 – In a bowl, whisk the vinegar, mustard, salt, pepper, and honey.

Step 2 – While whisking, slowly drizzle in the oil.

Step 3 – Wash and peel the carrots. Remove the outer layer of the cabbage and wash the cabbage. Cut the cabbage into smaller pieces to fit the opening of the food processor (if using a food processor to shred it).

I’m using the slicing/grating disc on a food processor to shred the carrots, cabbage, and onion. You can use a box grater instead or a good chef’s knife.

Step 4 – Using the slicing disc or the slicing part of the box grater, shred the cabbage and transfer it to a large mixing bowl.

Step 5 – Using the grating disc on the food processor (or the box grater), shred the carrots and add them to the mixing bowl.

Step 6 – Thinly slice the onion and add it to the mixing bowl

Step 7 – Mix the cabbage, carrots, and onion together in the mixing bowl.

Step 8 – Add the vinegar-oil dressing and toss everything well.

Step 9 – Ideally, refrigerate it for at least one hour to let the flavors meld. It’s even better if you make it the day before serving it.

Just before serving, add in the finely chopped fresh parsley, giving everything a good mix.

Step 10 – Optionally, garnish with some more fresh parsley on top.

Recipe Card

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