easy coleslaw

This Healthy No Mayo Coleslaw recipe is the perfect middle ground between creamy coleslaw and tangy vinegar slaw. Delicious with barbecue!

•  Ready in 30 Minutes or Less  •  Make Ahead  •  Vegetarian  •  Gluten Free  •

Healthy No Mayo Coleslaw

Greek yogurt

cider vinegar

sugar

salt

black pepper

(about 6 1/4 cups) bagged coleslaw blend or shredded cabbage

In a small bowl, combine Greek yogurt, vinegar,...

In a small bowl, combine Greek yogurt, vinegar, sugar, salt, and pepper, whisking until smooth and thoroughly combined.

Place slaw blend/cabbage in a large bowl and...

Place slaw blend/cabbage in a large bowl and pour Greek yogurt dressing mixture over top. Stir to coat cabbage thoroughly.

Cover and refrigerate until using (preferably at least...

Cover and refrigerate until using (preferably at least 30 minutes).

https://mediavine-res.cloudinary.com/video/upload/sux3gkuykgfyo6lqq9sr.mp4

This Greek Yogurt Coleslaw is the perfect middle ground between creamy coleslaw and tangy vinegar slaw. This much healthier version is delicious with barbecue, perfect for picnics. And, it's a super-easy make-ahead!

Greek Yogurt Coleslaw

Chicken cabbage salad combines fresh vegetables and grilled chicken with a simple dressing. Make this recipe tonight for an easy meal in 20 minutes!

Grilled Chicken Cabbage Salad

free range organic boneless skinless chicken breasts

olive oil

Italian seasoning

paprika

garlic powder

cabbage (purple, green or a mix shredded)

carrot

green onions (root end removed and sliced thin)

zucchini

onions

lemon juice

extra virgin olive oil

red crushed pepper

Salt and black pepper

Season chicken all the spices from chicken ingredients.

Place chicken on a greased grill or grill pan and cook for about 3-4 minutes on each side, or until the chicken is cooked though.

Leave the breast chicken to cool down, slice it and set aside.

FOR THE CHICKEN

Place all the ingredients for coleslaw salad in a large bowl and mix well.

In a mason jar, pour the freshly squeezed lemon juice and olive oil. Add salt and pepper and red crushed pepper. Whisk everything together. Continue to whisk while streaming in the olive oil. Taste to check the seasoning and pour over the salad.

Add the sliced breast chicken on top of the salad. Enjoy!

FOR THE SALAD

This simple homemade dressing is from my mom&#x27;s recipe box. It&#x27;s sweet and oniony, and bright and tangy with vinegar. With a sprinkling of celery seeds, this simple dish packs in tons of flavor!

Sweet Onion Vinegar Coleslaw Dressing

c. sugar

c. white vinegar

vegetable oil

celery seeds

kosher salt and black pepper,

In a medium saucepan over medium-high heat, stir...

In a medium saucepan over medium-high heat, stir sugar and vinegar until sugar dissolves.

Remove saucepan from heat and add remaining ingredients,...

Remove saucepan from heat and add remaining ingredients, stirring to combine. Let cool.

Transfer to a 1-quart jar with a lid,...

Transfer to a 1-quart jar with a lid, or use a similarly sized container. The dressing will appear layered and separated, which is fine. Refrigerate to cool completely.

https://mediavine-res.cloudinary.com/video/upload/itkk46zquzq2atqs3jvu.mp4

My mom’s Sweet Onion & Vinegar Coleslaw Dressing is fresh, bright, and tangy. No mayo here! A sprinkling of celery seeds adds unique flavor and texture. This easy coleslaw dressing recipe is a staple in our house!

Sweet Onion & Vinegar Coleslaw Dressing

Our easy coleslaw is sweet, creamy, and loaded with flavor and crunch.

Coleslaw Recipe

bag) coleslaw mix

mayonnaise

white sugar

apple cider vinegar

In a medium bowl stir together the mayonnaise,...

In a medium bowl stir together the mayonnaise, sugar, vinegar, salt and the celery seeds until well blended. Add the coleslaw mix and stir until well coated.

Cover and refrigerate 1 to 2 hours before...

Cover and refrigerate 1 to 2 hours before serving.

This crispy fish burger recipe will be your go-to when you&#039;re craving something delicious! Panko-crusted cod fillets are fried until golden brown and crispy. The whole thing is generously topped with a homemade tartar sauce recipe and an easy coleslaw. You&#039;re gonna love this one!

Crispy Fried Fish Burger Recipe

all-purpose flour

panko bread crumbs

salt (divided)

onion powder

thyme

cayenne pepper

cod fillet (two (4-ounce) pieces)

canola oil

burger buns (cut in half horizontally (if not already precut))

kosher dill pickle (minced (about 3 tablespoons))

chives

dill (dill weed)

cabbage

chili pepper

onion

cider vinegar (or regular white vinegar)

Iceberg Lettuce (or your favourite variety)

Pickle (sliced)

Tomato (sliced)

Hot sauce

Get your dredging station ready: Sift flour onto a plate and spread out. To another plate, add panko, 1/4 teaspoon of salt, 1/4 teaspoon of black pepper, onion powder, paprika, thyme, cayenne pepper, and garlic powder, whisking to combine. In a bowl, whisk egg. Set aside.

Cut cod into two equal pieces and pat dry with a paper towel. Sprinkle with remaining 1/4 teaspoon of salt.

Dredge each piece of cod in flour, coating all around, shaking off excess.

Then, dip cod into whisked egg, shaking off excess

Finally, dredge cod in panko bread crumbs, coating all around, pressing to adhere. You can place on a plate while you are getting your oil ready.

Place the canola or vegetable oil into a large, heavy-duty pot with high/tall sides suitable for frying (I used a high sided cast-iron pot).Note: Use enough oil to come up to 2 inches up the side of the pot. To monitor your oil temperature, a candy and deep-fry thermometer clipped to the side of the pot (with the tip submerged in the oil) is a great tool to use.

Heat the pot of oil over medium heat. You want an oil temperature of about 360 degrees Fahrenheit.Note: Oil may drop in temperature when fish is placed in there, but try to keep it around that temperature.

Gently lower each piece of cod into the oil, away from you, and cook 3 minutes. Carefully turn the cod pieces and continue to cook for another 3 minutes or until cod is cooked through, is opaque, and flakes easily with a fork (insert the tines of a fork into the thickest part of the fish at an angle and twist gently; it should flake easily). Note: Depending on the thickness of the cod pieces, you may have to cook longer. 

When cooked, carefully remove cod from the oil (a spider strainer works great for removing the cooked cod).Optional: Place cod on a cooling rack over a baking sheet to drain of any excess grease for a minute or two, if necessary (though, mine weren&#039;t greasy).

Sprinkle cod with additional salt (if desired).

Crispy Fish Burgers

Mix all ingredients together in a bowl until well incorporated.

Homemade Tartar Sauce

Mix all ingredients together in a bowl, stirring to combine.

Simple Coleslaw

Assemble fish burgers: toast buns (if you like), spread the cut side of each bun with tartar sauce, place piece of fish on bottom buns, top with coleslaw (and any of the other garnish options (if you like), and place top buns over top (with tartar sauce on the inside) to form your fish burgers. Serve and enjoy!

Assemble the Crispy Fish Burgers with Tartar Sauce and Coleslaw

Looking for an easy, creamy coleslaw that goes well with pulled pork or any other BBQ? This is it! It’s creamy, slightly sweet and tangy, and has a little punch from green onion and black pepper. You’ll make this healthier (and dairy-free) coleslaw again and again!

5-Ingredient Coleslaw (for Pulled Pork)

mayonnaise (my favorite is Avocado Mayonnaise)

honey (sub: sugar)

green onions (or chives)

salt, plus more to taste

black pepper,

(16-ounce) bag of coleslaw mix (cabbage with carrots)

In a large serving bowl, whisk together the mayo, vinegar, honey, green onions, salt, and pepper.

Add the coleslaw mix and stir until well combined.

Let sit in the fridge for 2-4 hours before serving (the flavors get better!). Be sure to taste and adjust the salt and pepper to your preference before serving. 

So glad I found this recipe! Only 5 ingredients for this refreshing side. I made it to put into my pulled pork sandwiches but found myself loading my plate with this coleslaw as a side too.  I'm not one for mayo so I didn't add quite 1/3 cup (which isn't a lot anyway) and added a bit more vinegar to taste.  I'm making my second batch in 5 days! Thank you!!

This recipe is quick, easy, good, and I usually have all the ingredients on hand. Serving this with bbq pulled pork sandwiches tonight and some  quick pickled red onions.  This has been my go to recipe for coleslaw.

Perfect blend of tangy/sweet for pulled pork sandwiches. I used the avocado oil mayo also.

I also added Keen's mustard powder to spice it up. The apple cider vinegar is essential!!!!

Yum, mustard powder makes me sneeze from the bite.

Tasted amazing, put it on some bbq chicken sliders and it paired very well

Came back to this recipe to make it for the 2nd time. It’s so good! Very light yet also very flavorful!

This is a great coleslaw. I shredded my own veggies and use half sugar half honey. I also threw in a little crushed pineapple.

These were great for our pulled pork sandwiches. Added bonus that ingredients are ones that I had one hand. Only change I made was the honey I had was a serrano infused honey. Loved the little bit of heat the honey added to the slaw. Will be making again.

Perfect for pulled pork sandwiches or just eating it. I love it

This recipe was exactly what I was looking for. Something quick, easy and very deliciously paired with my pulled pork. This one will be a repeat offender.

Love it! I cut the black pepper in half, but that’s just preference. I usually prefer vinegar based slaw because I don’t like mayo, but I made my own avocado oil mayo and used it in this recipe and it’s excellent! Will go great with shredded bbq chicken!

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The most viewed easy coleslaw recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

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The most viewed easy coleslaw recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine