Do you crave something crunchy and light in the warmer months? So do I! Our family is invited to so many BBQ’s and I worry about bringing mayonnaise based salads. This Mayo-Free Coleslaw Recipe is my new go-to. The slaw is light, delicious and people always seem to be reaching for second helpings. It’s seasoned with celery seed, onion powder and black pepper. The flavor combination is tangy and sweet.
The recipe is vinegar based, so you don’t have to worry about having it outdoors. I just keep it refrigerated for a few hours before serving. I serve it in my favorite iced salad bowl from Amazon.
If you’re looking for a healthy main dish to go with it, my low carb Keto-Friendly Chicken Thighs are a nice accompaniment for a Summer BBQ option. Happy BBQ, y’all!
Mayo-Free Coleslaw Recipe – Perfect for BBQ’s
In a large bowl add in all ingredients except cabbage and carrots.
Mix together with a hand mixer and place in a mason jar and refrigerate for about one hour.
Mix together cabbage and carrots.
Pour 4 cups of bowling water over veggies, drain. Add 4 cups of cold water over veggies and drain.
Shake dressing well and pour over veggies. (about a 1/2 cup per 4 cups of veggies).
Refrigerate for about 2 hours. Serve cold. Leftovers can be placed in an air-tight sealed container and they’re good for 3-4 days.
Yield: 6 cups
Serving Size: 1 cup
Amount Per Serving: Calories: 250 Total Fat: 75g Saturated Fat: 5g Trans Fat: 1g Unsaturated Fat: 67g Cholesterol: 0mg Sodium: 722mg Carbohydrates: 71g Fiber: 1g Sugar: 69g Protein: 1g
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