This easy coleslaw without cabbage is so easy to make and tastes much better than the kind you’ll find in the grocery store.
Classic coleslaw is made with cabbage, but I wanted to switch it up a bit and use some other fresh crisp vegetables I had at home. The results were delicious.
You can serve this coleslaw on the side of anything. I served it with BBQ pork and it was a real hit! It’s also a great dish to bring to a picnic or potluck.
What You’ll Need to Make Coleslaw Without Cabbage
- Large bowl
- Box grater or food processor with the shredding attachment
- Granny Smith apples
- Olive oil
- Apple cider vinegar
- Lemon juice
- Black pepper
Tips to Make Your Coleslaw Even Better
- To prevent watery slaw, you can place your shredded veggies in a colander over a bowl and sprinkle over 1 tsp of salt per pound of veggies, making sure to distribute the salt throughout. Let the veggies sit for at least one hour or up to 4 hours. You’ll see that the extra water drains into the bowl, but your veggies will still be crisp. Make sure to blot with a paper towel before you add your dressing.
- Make your dressing in advance to let the flavors mingle.
- After you’ve dressed your coleslaw, let it sit in the fridge for at least 1 hour before serving. This resting time lets the flavors really develop.
What is Coleslaw?
If you haven’t had coleslaw before, you’re in for a treat! The name comes from the Dutch word koolsla, which means cabbage salad.
Traditionally, coleslaw is a side dish made up of shredded cabbage and either a vinaigrette or creamy dressing.
You don’t have to just stop at cabbage though. Just like this recipe, you can create a seriously delicious coleslaw using many other wonderful ingredients.
Read on to find out what other ingredients you can use to make your next coleslaw.
What other ingredients can I use in coleslaw?
You can make coleslaw with your favorite raw vegetables. As long as you can shred them, you are good to go. You can also add various other things to enhance the flavor. The combinations are endless.
Some things to try in your coleslaw:
- Red Onion
- Green onion
- Bell peppers
- Shredded coconut
- Snow peas
Can I use a creamy dressing instead?
Absolutely! You can use any dressing that tickles your taste buds.
Creamy dressings usually start with mayonnaise, but if you’re looking for a lighter version, you can try making one with Greek yogurt, lemon juice, apple cider vinegar, and black pepper. Play around with the flavors until you get one you love.
How do I store this coleslaw?
This coleslaw should be stored in an airtight container in the fridge. It’s best if eaten within 24 hours, because the vegetables will be at their crispest, but you can definitely store it for several days. I would say up to 5 days would be your best bet.
How to Make Coleslaw Without Cabbage
Step 1: Make your dressing.
Combine the oil, vinegar, mustard, honey, water, salt and pepper in a small jug. Cover and place it in the fridge while you get on with making the coleslaw.
Step 2: Grab your boxed grater, (or food processor with the shredding attachment), and using the large holes, grate your carrots, beets, and apples.
I don’t bother peeling my apples, but if you prefer, you can peel them before you start grating.
Step 3: Place all of the grated veggies and fruit into a big bowl and toss to combine.
Toast your nuts in a dry pan, on low for 5 minutes or so. Once you start to smell the nuts, remove them from the heat.
Toss in the raisins and the nuts and cover your coleslaw before putting it in the fridge. You’ll want your coleslaw to chill out in the fridge for at least an hour before serving.
Step 4: Take your dressing from the fridge and pour it over your coleslaw, making sure to toss it so everything gets coated.
That’s it! This coleslaw without cabbage is that easy. Have you perfected your own combination of ingredients? I’d love to hear about it in the comments.
For the coleslaw:
- 2 large carrots, peeled
- 2 beets, peeled
- 2 Granny Smith apples
- ½ cup raisins
- ½ cup pecans
For the dressing:
- ¼ cup olive oil
- 2 tbsp apple cider vinegar
- 1 tbsp Dijon mustard
- 1 tsp honey
- Pinch of salt and black pepper
Make the dressing: whisk all of the dressing ingredients together in a small bowl. Cover and place in the fridge to chill while you make the salad.
Using a box grater, (or the shredding attachment on a food processor), grate the carrots, beets, and apples, using the largest holes, into a large bowl.
Toast the pecans: In a dry hot pan, toast the nuts on medium until you start the smell them. This will take about 5 minutes.
Add the raisins and the pecans to the shredded veggies and combine them.
Pour the dressing over the salad and mix well to combine.
Cover the bowl and chill the coleslaw in the fridge for 1 hour before serving.
Nutrition Information:Yield: 8 Serving Size: 1/2 cup
Amount Per Serving: Calories: 164Total Fat: 12gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 0mgSodium: 85mgCarbohydrates: 16gFiber: 2gSugar: 11gProtein: 1g
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