Egg-free coleslaw

    (31)
    4 hours 15 min

    A fantastic mayonnaise-free coleslaw recipe. Green cabbage, red cabbage, spring onions, carrots and red peppers are tossed in a dressing made with honey, oil and apple cider vinegar.


    29 people made this

    Ingredients
    Makes: 12 

    • 4 tablespoons honey
    • 3 tablespoons vegetable oil
    • 3 tablespoons apple cider vinegar
    • 1/4 teaspoon salt
    • 1 teaspoon ground black pepper
    • 275g green cabbage, finely chopped
    • 185g red cabbage, finely chopped
    • 50g spring onions, thinly sliced
    • 2 carrots, peeled and shredded
    • 150g red peppers, finely chopped

    Method
    Prep:15min  ›  Extra time:4hr chilling  ›  Ready in:4hr15min 

    1. In a large bowl, whisk together the honey, vegetable oil, vinegar, salt and pepper. Add green and red cabbage, spring onions, carrots and red peppers. Toss to coat evenly. Cover and refrigerate several hours before serving.
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    Reviews & ratings
    Average global rating:
    (31)

    Reviews in English (28)

    0

    Sounds just like what I'm looking for for Boxing Day with my family, with all the cold meats, cheeses etc... thanks for sharing!  -  09 Oct 2012

    by
    42

    I didn't have the different types of cabbage so I used the pre-shredded cabbage/carrot mix from the store. Fantastic recipe! HINT: to prevent over watery slaw, place the cabbage in a strainer and coat/toss with plenty of salt. Put the strainer on top of a bowl and let it sit for about an hour. You will see all the excess water in the bowl from the cabbage. RINSE IT WELL until the salt taste is gone. Then mix rinsed cabbage with the other ingredients and let it sit over night. The "empty" cabbage will then be able to soak up the flavors of the vinegar, honey and seasonings. This will totally change your slaw taste.  -  15 May 2008  (Review from Allrecipes US | Canada)

    by
    18

    This coleslaw isn't only very attractive with its many colors, it tastes as good as it looks. Thanks for such a wonderful recipe.  -  17 Feb 2002  (Review from Allrecipes US | Canada)

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