If you're a regular reader then you probably know I'm not the biggest fan of mayo.
It has its place, in small amounts, but there are certain recipes where it's a primary ingredient, thus harder to avoid. Like spinach dip, potato salad, and creamy coleslaw, for example.
Thankfully, it's easy to swap out mayo for a mustard or vinegar based dressing instead. Or, in the case of my spinach and artichoke dip, which uses all sour cream.
Don't get me wrong. I still enjoy creamy slaw and deviled egg potato salad with mustard AND mayo.
But, more often that not (especially in the case of slaw), they're overdressed. Soggy. Swimming in dressing. I don't know about you, but I like my slaw crunchy! The texture is important. As is what goes into the recipe.
My other issue is with commercial slaw dressings.
I don't know the last time I had a creamy slaw with dressing made from scratch. Most people (and certainly restaurants & grocery stores) use bottled coleslaw mixes and pre-shredded cabbage.
The convenience is definitely tempting, especially when you're preparing a bunch of other dishes at the same time.
But one look at the ingredients list on commercial bottled coleslaw dressings should have you thinking twice:
- High Fructose Corn Syrup, Soybean Oil, Vinegar, Water, Salt, Contains Less Than 2% of Egg Yolks, Mustard Flour, Xanthan Gum, Polysorbate 60, Natural Flavor (Contains Celery), Artificial Flavor, Extractives of Paprika, Potassium Sorbate And Calcium Disodium Edta (to Protect Flavor)
The first ingredients are usually either HFCS. If you're lucky, it'll be sugar, but that's almost always followed by soybean or canola oil.
I don't want a dressing that is primarily heavily processed sugar and GMO oil. Or a dressing with a sugar as the main ingredient. Gross.
Make Your Mayo At Home So You Can Ditch The Bottled Stuff
If you'd like to avoid this, I recommend making your own homemade mayonnaise, since that's the major component for creamy slaws. It only takes a few minutes to make a small batch with an immersion blender.
In the meantime, give my crunchy & tangy vinegar-based slaw a try!
Red Cabbage Coleslaw with Tangy Apple Cider Vinegar Dressing
Shredded red cabbage, carrots, and granny smith apple lightly dressed with a homemade apple cider vinaigrette. A tangy alternative to creamy slaw that's also vegan-friendly and paleo.
1 small head of red cabbage, cored and shredded
2 carrots, peeled and shredded
1 small apple, cored and sliced thinly (I used granny smith)
2 pinches of dried celery seed (optional)
Sea salt, to taste
Cracked black pepper, to taste
For The Dressing:
1/4 cup of apple cider vinegar (like this)
1 tablespoon of pure maple syrup (I use this)
2 teaspoons of whole grain or Dijon mustard
1 teaspoon of garlic powder
1 pinch of cayenne pepper (optional)
Sea salt, to taste (like this Himalayan sea salt)
Cracked black pepper, to taste
1-2 teaspoons of finely chopped green onion or scallions (optional)
1/4 cup of genuine extra virgin olive oil (I use this)
Peel off the outer bits of the cabbage, then cut it into four pieces, remove the cores and shred it using a very sharp knife. Alternately, you can use a food processor OR pre-shredded cabbage. Peel and shred the carrots with a cheese grater. Cut, core and slice the apple into small pieces (similar to matchsticks, but they don't have to be perfect).
Measure all of the ingredients for the dressing into a small bowl or container with a tightly fitted lid. Stir and taste. This is important. Adjust the seasonings so it's tangy or sweet enough to your liking. Once it tastes good to you, slow pour in the olive oil while whisking vigorously so the dressing emulsifies. Alternately, you can combine everything in a container with a tight lid and shake it until the dressing is mixed.
Combine the slaw and dressing in a large bowl and toss to coat. Sprinkle with celery seed, sea salt and cracked black pepper, to taste. Serve immediately.
Notes & Tips
- The dressing is very much adjustable. Lots of people like sweet slaw, so if it's too tangy for you, simply increase the amount of maple syrup. For more tang, increase the vinegar.
More Recipes from The Rising Spoon:
- garlicy sour cream and onion dip
- mango salsa with avocado, cilantro & lime
- oven-roasted green beans with coconut oil
- fragrant boiled artichokes with lemon butter dipping sauce
- spicy roasted red pepper dip
- how to make coconut flour from leftover coconut pulp
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I'd like to hear from YOU!
What's your favorite type of slaw: creamy or tangy? Is there a particular dish you love to serve with it?