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–+ servings
A bowl of coleslaw without mayo
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4.29 from 7 votes

Tangy No-Mayo Coleslaw

Homemade coleslaw made with a vinaigrette base giving it a lively tangy taste that is perfect on it's own as a side dish or to top off pull pork sandwiches, tacos, burgers or alongside some fish and chips! 
Prep Time10 minutes
Total Time10 minutes
Course: Dinner, Lunch, Side Dish
Cuisine: American
Keyword: Cabbage, Coleslaw, Coleslaw Dressing, Coleslaw without Mayo, Dairy Free Side Dish, Gluten Free Side Dishes, Healthy Salads, Healthy Side Dish
Servings: 6 cups
Calories: 113kcal
Author: Alisa Infanti

Equipment

  • Large Bowl
  • Small Bowl
  • Measuring Cups
  • Measuring Spoons
  • Mixing Spoon

Ingredients

  • 5 cups shredded cabbage/coleslaw mix
  • 2 cobs corn cooked; kernels removed
  • 3 tbsp olive oil
  • 3 ½ tbsp white wine vinegar
  • 1 ½ tbsp honey
  • ¾ tsp sea salt
  • 1 tsp ground black pepper

Instructions

  • Add shredded cabbage mix, olive oil, vinegar, honey, salt and pepper to a medium bowl. 
  • 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.
  • Mix well.
  • Serve immediately or cover and refrigerate for 1-3 days.

Video

Notes

If you are following the 21 Day Fix or 80 Day Obsession Meal Plan the container counts are:  1 green, 1/2 yellow, 1 tsp.
Storage: 
Store in the fridge inside a tightly sealed container for up to 3 days.

Nutrition

Serving: 1cup | Calories: 113kcal | Carbohydrates: 13g | Protein: 1.6g | Fat: 7g | Saturated Fat: 1.1g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 305mg | Potassium: 176mg | Fiber: 7g | Sugar: 2g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 250mg | Iron: 0.2mg