Recipe: No-Mayo Coleslaw

Back in July, I blogged about the many benefits of apple cider vinegar. Many of you then told me that you went out and bought some, but now what?

One of the main things I use ACV for is salad dressings, especially when I make coleslaw. My mom always made her coleslaw with a vinegar-based dressing, rather than using mayo. I never thought much of it until I left home and realized that most coleslaw is all thick and mayonnaise-y and not nearly as yummy as my mom’s. The first time Ed met my parents, he even asked my mom for her coleslaw recipe!

I’m not sure what exactly she puts into her slaw, but I’ve been able to come up with my own version that tastes pretty good. So, for those of you that are waiting for some ACV recipes, this one’s for you!


For the coleslaw, I just use whatever veggies I have on hand. This time I used 1 head of cabbage, 4 turnips, 1 bunch of green onions, 3 cloves garlic, and ½ cup parsley from the garden. Other veggies you can add include beets, kale, radishes, carrots or cilantro.

Shred all veggies in a food processor and combine.


¼ cup apple cider vinegar

1/3 cup extra virgin olive oil, plus more to taste

juice from ½ lemon

sea salt


Combine all dressing ingredients in a jar, and shake well. (My dressing looks kind of black because my sea salt is black). Add more olive oil if it’s too strong. Pour lightly over coleslaw, mix, and taste. Add more dressing as needed.

The ACV gives this a nice fresh taste. The dressing can also be used on regular salads! Enjoy.

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