I’ve always really liked coleslaw, but here in the South, more often than not, I find coleslaw to taste like mayonnaise. Which is unfortunate because I don’t like mayonnaise. I had never really made it myself, so early on in developing my list I decided that I needed to try and make a coleslaw that wasn’t mayonnaise based and that was easy to make on a whim. I also wanted to try and come up with something that the picky husband would maybe eat.
So I have two coleslaw recipes to report for you! For the first one, I grated my own items. For coleslaw #2, I bought the pre-packaged broccoli slaw from Publix. I just wanted to compare time and effort spent with the overall success of how much I liked it.
Mayo-free coleslaw #1: Collard green, apple, parsnip, and carrot coleslaw
I mentioned to a coworker that I hadn’t really ever eaten collard greens before (sorry for this blasphemous anti-Southern statement) so she brought me some from her garden; she recommended making them into a salad, so I decided to shred them up and use them as the base for my coleslaw. I grated carrots, parsnips, and apple then drizzled with a light apple cider and olive oil dressing and some pumpkin seeds to top it off! This was excellent – perfectly crunchy with a great flavor. The apple/parsnip combination was really great. I saved a little bit of it to have for lunch the next day and it kept pretty well, too! Parsnips happen to be one of my husbands favorite vegetables, so this was a winning flavor combination for him… success! Even grating my own veggies, the work involved here was incredibly minimal – I had it whipped up in about five minutes.
Collard Green Slaw with apples, carrots, and parsnips
3-4 small collard green leaves
apple cider vinegar (about 1/4 cup)
olive oil (about 1/8 cup)
salt and pepper
- Chop the collard greens into small, thin strips.
- Grate the apple, carrot, and parsnip into a large bowl. Add in the chopped collard greens.
- Dress the veggies with the apple cider vinegar and olive oil, adding salt and pepper to taste. Let sit for about 15-20 minutes.
- Sprinkle a handful of pumpkin seeds on top.
Mayo-free coleslaw #2: Spiralized beet and broccoli slaw coleslaw
Recently I had a bit of an impulse buy at the Earth Fare grocery store across the street from my job, and I bought a box of already spiralized raw beet noodles. To be completely honest, I’m not a huge fan of beets. But I’ve recently been trying some spiralizing so they caught my eye and I bought them. Then I just had to figure out what to do with them. So I added them in with some store bought broccoli slaw, vinegar, and olive oil with some salt and pepper and some pumpkin seeds. I also diced a few pickled jalapenos and tossed those in too.
I think this was a perfect way to use the spiralized beets! The flavor was a great addition to the broccoli slaw, and also added the beautiful red color. They are, however, a deal breaker for picky husband so this coleslaw was not for him. And apparently I’m obsessed with pumpkin seeds, but I love the little bit of crunch they add to salads.
Spiralized beets with broccoli slaw coleslaw
1 package broccoli slaw (or feel free to prepare your own!)
2 cups spiralized beets
2 Tbsp. diced pickled jalapenos
- Combine all ingredients together in a large bowl and let sit for 15-20 minutes. Then enjoy!
Lessons learned here:
- Coleslaw is SUPER easy to make, whether you buy you veggies already cut up or grate them yourself doesn’t make a huge difference. I guess it would if you’re making a HUGE batch. But otherwise, very minimal work.
- Pumpkin seeds are versatile and I add them to almost all my salads.
- Thought spiralizing veggies doesn’t change how they taste, it does make them look cool and therefore makes for a really pretty salad, especially in the case of beautiful red beets.