Sweet and Tangy Coleslaw (no mayo) with Celery Seed and Mustard
User Reviews
5
Sweet and Tangy Coleslaw (no mayo) with Celery Seed and Mustard
Description
The Sweet and Tangy Coleslaw (no mayo) is made by tossing shredded cabbage and thinly sliced white onion with a warm dressing of olive oil, white vinegar, sugar, ground mustard powder, celery seed, and salt. Heating the dressing until the sugar dissolves allows the flavors to meld and coats the vegetables evenly while slightly softening their texture.
The resulting coleslaw carries a crisp bite complemented by a harmonious balance of sweetness from sugar, tang from vinegar, and gentle heat from mustard and celery seeds. It delivers a refreshing contrast to richer dishes without the creamy element found in traditional coleslaws.
The salad is best served after chilling for at least two hours, allowing the flavors to penetrate and the vegetables to absorb the dressing. It pairs well as a topping on pulled pork sandwiches and fish tacos or as a refreshing side dish at barbecues and casual meals.
The recipe can be prepared in advance and kept refrigerated for up to three days, with a recommended serving window of 12 to 24 hours after making for optimal flavor and texture. Variations in cabbage type or addition of other vegetables like shredded carrots can personalize the slaw, although substitutions in sugar or vinegar are not advised to preserve the intended flavor balance.
Ingredients
- 1 cabbage shredded (or 1/2 large head, about 6 cups total, small head
- 1 white onion quartered and thinly sliced, large
- 1/4 cup extra-virgin olive oil
- 1/3 cup white vinegar
- 1/4 cup sugar
- 1 teaspoon kosher salt
- 1 teaspoon ground mustard (dry mustard powder, found in the spice aisle)
- 1 teaspoon celery seed
Instructions
- Mix the shredded cabbage and sliced onion in a large bowl.
- To make the dressing, boil the remaining ingredients on stove, whisking to combine until sugar has dissolved completely.
- Pour hot dressing on top of cabbage and onions; stir to coat.
- Refrigerate for at least two hours before serving; stirring occasionally to redistribute dressing.
Notes
- Make ahead and refrigerate in an airtight container for up to three days; ideal serving time is 12-24 hours after preparation.
- Substitute different onions or cabbages if desired, or add shredded carrots for more texture and color.
- Use vegetable or canola oil in place of olive oil if preferred, but keep sugar and vinegar as specified.
- Serve this coleslaw atop pulled pork sandwiches, fish tacos, or as a side dish at barbecues.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 108 kcal
% Daily Value*
| Calories | 108kcal | 5% |
| Carbohydrates | 11g | 4% |
| Protein | 1g | 2% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Sodium | 302mg | 13% |
| Potassium | 117mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 9g | 18% |
| Vitamin A | 56IU | 1% |
| Vitamin C | 22mg | 24% |
| Calcium | 30mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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