In our BBQ Baked Beans recipe, I talked about how the most important side dish for any barbecue feast was beans. Well, today I want to follow up on that discussion by showing you folks how to make the second-best side dish for a barbecue, coleslaw. I mean what’s not to like about coleslaw? It’s both crunchy and refreshing, qualities that are the perfect complement to hearty and moist barbecue meats. However, for my family, there has always been one major problem with most coleslaws.
Mayo!!!
It’s fair to say that the vast majority of my extended family can’t stand mayo, that is why for years we have prepared our coleslaw sans mayo. Because of this, we made our coleslaw by simply tossing shredded cabbage, and carrots, with whatever vinaigrette we had lying around in the fridge. And while this has worked out just fine for years, I figured it was time to step up our game and develop our own dressing for coleslaw. So after a few months of experimenting, I would like to share with you my recipe for no mayo coleslaw.
No Mayo Coleslaw Recipe
Prep time: 5 to 10 minutes
Cook time: 1 to 2 minutes
Servings: 10 to 12
Ingredients
½ Head of Cabbage (thinly sliced)
1 Medium yellow onion (quartered and thinly sliced)
3 Medium carrots (peeled, and shredded)
1 Teaspoon of celery seeds
For the vinaigrette
¾ Cup of apple cider vinegar
3 Tablespoons of canola or vegetable oil
2 Tablespoons of white sugar
2 Teaspoon dijon mustard
Instructions
- Prep veggies: Prepare the cabbage, onion, and carrots as instructed in the ingredients section above. Then get out a large bowl, and toss them into it.
- Make the vinaigrette: Add the ingredients for the vinaigrette to a small nonaluminum pot, and place it over medium heat. Stir the mixture for a minute or two until the sugar has dissolved, and the liquid has slightly begun to boil.
- Pour on slaw: Pour the warm vinaigrette onto the veggies, and add the celery seeds. Then toss this all together until the vinaigrette covers everything evenly.
- Let it sit: We want to let the coleslaw sit for at least a couple of hours so that the flavors of the vinaigrette can fully develop. Now technically because the slaw doesn’t have any mayo, it is safe to sit a room temperature, however, I prefer my coleslaw cool so I tend to let it rest in the fridge for this step.
- Serve & enjoy
No Mayo Coleslaw Recipe
Ingredients
- ½ Head of Cabbage thinly sliced
- 1 Medium yellow onion quartered and thinly sliced
- 3 Medium carrots peeled, and shredded
- 1 Teaspoon of celery seeds
For the vinaigrette
- ¾ Cup of apple cider vinegar
- 3 Tablespoons of canola or vegetable oil
- 2 Tablespoons of white sugar
- 2 Teaspoon dijon mustard
Instructions
- Prep veggies: Prepare the cabbage, onion, and carrots as instructed in the ingredients section above. Then get out a large bowl, and toss them into it.
- Make the vinaigrette: Add the ingredients for the vinaigrette to a small nonaluminum pot, and place it over medium heat. Stir the mixture for a minute or two until the sugar has dissolved, and the liquid has slightly begun to boil.
- Pour on slaw: Pour the warm vinaigrette onto the veggies, and add the celery seeds. Then toss this all together until the vinaigrette covers everything evenly.
- Let it sit: We want to let the coleslaw sit for at least a couple of hours so that the flavors of the vinaigrette can fully develop. Now technically because the slaw doesn’t have any mayo, it is safe to sit a room temperature, however, I prefer my coleslaw cool so I tend to let it rest in the fridge for this step.
Inspiration from other blogs
From The Speckled Palate
