This creamy, no-mayo cole slaw hides a secret ingredient that makes it luscious and delicious! Sweet and tangy, this is a very kid-friendly recipe.
Some of my older posts are in dire need of updating.
Like a lot of food bloggers, when I started out, my photog skills left a good deal to be desired. They still do, but they’re at least better than what they used to be.
I considered calling this ‘how to get your kid to eat cabbage’, but I doubt Google would have ranked me very high.
I’ve recently been learning about Google and how it works.
You see, with a food blog, my ultimate goal is to be among the top spots for recipe searches.
For example, if someone searches ‘no-mayo cole slaw’, my dream is that my blog and this recipe would be one of the first to pop up.
If I’m on say, page five or six, it’s unlikely that many will find me. Most people primarily click on the first or second page, typically finding what they need there.
In order to help Google (and Googlers) out, I’m trying to title my posts as exact as possible. No more cutesy titles or coy descriptions for this girl.
This is a recipe I’ve been making for years. It’s been a favorite with my husband and me, and now my daughters are loving it.
My daughters. Eating raw cabbage and liking it. Cray-cray!
They even ask for more.
It truly is amazing to me, since they both generally avoid cabbage like the plague.
I myself, am a cabbage lover through and through, so this recipe appeals to me on multiple levels.
I love the sweet and tangy combination of ingredients, as well as the creamy consistency.
I’m not one for strong, vinegar-y cole slaws, as I grew up with the likes of KFC.
I like my cole slaw to be coated in a rich dressing that I can almost slurp as I eat. Mission accomplished!
Improved No-Mayo Coleslaw
- 1/2 large avocado
- 1/2 c . plain yogurt or kefir
- 1 T . rice vinegar (apple cider will work in a pinch)
- 2-3 t . maple syrup , depending on your sweet tooth
- 1/2 T . Dijon mustard
- 1 T . red onion
- 1/8-1/4 t . sea salt
- pepper , to taste
- 2-3 T . water
- 1/2 head green cabbage , shredded
- 2 small carrots , grated
- 2 scallions , chopped
- Blend the avocado, yogurt, vinegar, syrup, Dijon, onion, salt, pepper, and water until smooth and well combined.
- Taste and adjust syrup and salt, if necessary.
- Add in a bit more water if you like a runnier consistency.
- Toss and coat the vegetables.
- Massage the dressing into the cabbage to soften the vegetable and enhance the flavor.
- Refrigerate for 30-60 minutes for best taste.
Adapted and updated from my original post, No-Mayo Cole Slaw.
For my tastes, I use kefir, two teaspoons maple syrup, close to 1/4 teaspoon of sea salt, and three tablespoons of water.
To really kick it up a notch, massage the dressing into the cabbage in the same way as you would a kale salad. This softens the cabbage, making it more palatable.
For best results, refrigerate the cole slaw for at least 30 minutes prior to serving.
Have a lovely weekend!
Shared with: Healthy Vegan Friday