Healthy No-Mayo Coleslaw

“This tangy no-mayo coleslaw is made with a vinaigrette base giving it a lively tangy taste that is perfect on its own as a side dish or to top off pull pork sandwiches, tacos, burgers or alongside some fish and chips!”

- The Delicious Spoon

cabbage

key ingredient:

Ingredients:

– 5 cups shredded cabbage/coleslaw mix – 2 cobs corn cooked; kernels removed – 3 tbsp olive oil – 3 1/2 tbsp white wine vinegar – 1 1/2 tbsp honey – 3/4 tsp sea salt – 1 tsp ground black pepper

Tangy No-Mayo Coleslaw Recipe

Yield

6 Cups

Course

Dinner, Lunch, Salad, Side Dish

Time

10 Minutes

Cuisine

American

1.  Add shredded cabbage mix, olive oil, vinegar, honey, salt and pepper to a medium bowl.

Instructions

2.  Remove corn kernels from the cob by cutting kernels from the cob with a sharp knife. Add corn to the bowl.  If you do not have corn on the cob use 1 cup of frozen corn kernels.

Instructions

3. Mix well.

Instructions

4. Serve immediately or cover and refrigerate for 1-3 days.

Instructions

Enjoy!

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