Coleslaw - No Mayo - Recipe
My husband does not like mayonnaise. But I do. I like it a lot, so when it comes time to make coleslaw for a cookout dinner he requests one without mayo. I like both kinds so here is mine mayo free. It is bright, tart, and slightly sweet. It is not overly sour, yet it is not a wimpy slaw. No one likes a wimpy slaw, and it has fun flavors from the pepper, celery, caraway seed, and green olives with a splash of color from the carrot. Perfect for picnics and topping a burger!
1 small head cabbage (4-5 cups shredded with large whole on box grater or food processor)
1 Green Pepper thinly sliced
1 c. Celery finely chopped
1/2 c. Green Olives pitted and finely chopped
1 Carrot peeled and grated
1/2 c. Apple Cider Vinegar
2 T. Sugar
3/4 tsp. Salt
2 tsp Caraway Seeds
Toss the cabbage, green pepper, celery, olives, and carrot in a large mixing bowl. In a small bow stir together the vinegar, sugar, salt, and caraway seeds until sugar is dissolved. Add the vinegar mixture to the slaw and toss to mix. Cover and refrigerate for at least an hour before serving.
This goes great as a topping for hamburgers.
Coleslaw - No Mayo
(Makes 6 cups)1 small head cabbage (4-5 cups shredded with large whole on box grater or food processor)
1 Green Pepper thinly sliced
1 c. Celery finely chopped
1/2 c. Green Olives pitted and finely chopped
1 Carrot peeled and grated
1/2 c. Apple Cider Vinegar
2 T. Sugar
3/4 tsp. Salt
2 tsp Caraway Seeds
Toss the cabbage, green pepper, celery, olives, and carrot in a large mixing bowl. In a small bow stir together the vinegar, sugar, salt, and caraway seeds until sugar is dissolved. Add the vinegar mixture to the slaw and toss to mix. Cover and refrigerate for at least an hour before serving.
This goes great as a topping for hamburgers.
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