Mayo-Free Coleslaw

Vinaigrette Dressing (Ingredients below)

1 large cabbage (about 3 pounds) trimmed, quartered, and cored

1 medium-sized sweet onion, peeled and chopped small

1 medium-sized green pepper, seeded and chopped small (can use half red pepper, if desired for color)

1 C sugar
1 t salt
1 t dry mustard
1 t celery seeds
1 C cider vinegar
2/3 C vegetable oil


Slice each cabbage quarter very fine; combine with peppers and onions in a large bowl and toss to mix

Combine sugar, salt, mustard, and celery seeds in a small saucepan; add vinegar and oil and let come to a boil over moderate heat, stirring until sugar dissolves.
Pour over cabbage and toss well to mix. Cool to room temperature, then cover and refrigerate until ready to serve. 

Annalisa Russo is a published author and master storyteller based in Chicago, IL. Currently writing with The Wild Rose Press, she is about to release her seventh book: A Girl's Best Friend. You can read more about it and the author at Follow Annalisa Russo on Twitter, Facebook, BookBub, and Goodreads.

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Mayo-Free Coleslaw

Author & Master Storyteller