How to Make Homemade Coleslaw Without Mayo

The humble cabbage is high in healthful antioxidants, folate and vitamins C and K.

There are lots of great coleslaw recipes, each with its own special twist. But If you are heading out to a picnic on a warm summer's day, this is the perfect coleslaw for you. There is no mayonnaise in this recipe; the coleslaw gets its sweet and tangy taste from a combination of vinegar and sugar.

Things You'll Need

• 1 medium head of cabbage, shredded
• 1 teaspoon salt
• 2 cups sugar
• 1 cup white vinegar
• 1/4 cup water
• 1 teaspoon celery seed
• 1 teaspoon mustard seed
• 1/2 cup finely chopped green pepper
• 1 large carrot, shredded

Instructions

1. Cut the head of cabbage into quarters and then shred them. Put the shredded cabbage into a bowl, add the salt and toss to mix. Let stand for an hour to let the salt draw some of the moisture out of the cabbage, and then drain the cabbage in a colander.

2. In a saucepan, combine the sugar, water, vinegar, celery seed and mustard seed. Bring this to a boil and allow to boil for one minute. Remove the pan from the heat and let it cool completely.

3. Grate your carrot and cut the green pepper into fine pieces. Set this to the side.

4. In a large bowl, add the drained cabbage, green pepper, carrot and the vinegar mixture. Toss well to coat all ingredients with the vinegar mixture. Cover the bowl and chill in the refrigerator for at least four hours before serving.

References

• Better Homes and Gardens: Shredding Cabbage or Lettuce