Japanese coleslaw love a good creamy Coleslaw. But typically, Coleslaw gets suggested when we’re planning rich Southern menus for a family dinner.
BBQ sauce, and sometimes, full throttle deep frying. And typically, someone sensible suggests that mayo Coleslaw might be too rich with all that meat, shouldn’t we opt for a lighter salad? Coleslaw is a classic side for a Southern blow out, and how we’re clearly not counting calories for this meal so why skimp on Slaw? There is still much back and forth on family dinner menus. But since the creation of this No Mayo Slaw, there is no back and forth about slaw! Yet this is a secret ingredient that makes people pause when they take their first bite, wondering what that flavour is and why it’s so good!
This slaw should be bright, punchy and have backbone to stand up to any rib-sticking main dish. A dainty French leaf salad vinaigrette this ain’t. How to make No Mayo Coleslaw Lots of shredding and mandolin action for the vegetables. Then just toss it all together and ideally leave it to wilt for a good hour or two. Because nobody likes coleslaw with stiff cabbage sprigs sticking out all over the place.
Slow Cooker BBQ Pulled Pork Sandwich – Perfectly seasoned, tender pulled pork tossed in a homemade BBQ sauce, piled onto bread with coleslaw. Close up of ultra tender Beef Brisket slices with BBQ Sauce. Delicate enough for fish and prawns, refreshing enough for big roasts. One of the best things going for this salad is that it keeps for 3 to 4 days, much like creamy Coleslaw. In fact, I think it’s better made the day before, after all the flavours have had a chance to meld together. So make a big tub of it, and bring it out day after day! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.
The combination of ingredients in this might seem surprising but the flavours work extremely well together. With a subtle, refreshing flavour yet somehow at the same time has that “juiciness” that we love about traditional mayo based Coleslaw. Place cabbage, fennel, apple and dill in a very large bowl. Sprinkle with caraway seeds then toss again. Set aside for at least 1 hour to allow cabbage to wilt.
Give it a good toss, then transfer to serving bowl and serve! Storage: Keeps perfecty for 3 to 4 days in the fridge. Dressing stops apple from going brown. Best to bring to room temperature before serving. Not sure how millimetres are expressed in the US! Caraway seeds have a similar aniseed flavour to the fennel and dill.
Don’t want to use too much, just a touch to add an extra something-something to this Slaw! Coleslaw-like flavour which errs more towards a bit sweet than salty. Vinegars can vary in acidity, so taste as you go. We like apple cider vinegar because it’s a natural match with the fresh apple and is lower in acidity than other vinegars. I love hearing how you went with my recipes!