Mayo-Free Southern Slaw with Mustard
Equipment
- Large Mixing Bowl Big enough to toss all the veggies without making a mess.
- Whisk To bring the homemade coleslaw dressing together smoothly.
- Mandoline or sharp knife For finely shredding the cabbage and onion.
- Grater or food processor For shredding carrots quickly.
- Alternatives Pre-shredded coleslaw mix can be a lifesaver if you're in a rush and still want an easy coleslaw on the table fast.
Ingredients
- 1 medium green cabbage shredded (about 6 cups)
- 1 cup shredded carrots
- 1/2 small red onion thinly sliced
- 1/2 cup apple cider vinegar
- 2 tablespoons yellow mustard or spicy brown mustard for a bolder flavor
- 1 tablespoon Dijon mustard optional, adds creaminess without mayo
- 2 tablespoons honey for a touch of Southern sweetness
- 1/4 cup olive oil
- 1/2 teaspoon celery seed
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper optional, for a Cajun twist
Instructions
Shred the veggies
- Use a mandoline, food processor, or sharp knife to shred the cabbage and thinly slice the red onion. Grate or shred the carrots if not using pre-shredded. Toss everything together in a large bowl.
Make the dressing
- In a separate bowl or jar, whisk together apple cider vinegar, yellow mustard, Dijon (if using), honey, olive oil, celery seed, salt, black pepper, and cayenne. Taste and adjust seasoning if needed.
Combine
- Pour the dressing over the cabbage mixture and toss until everything is evenly coated.
Chill
- Let the slaw sit for at least 15–30 minutes in the fridge before serving. This helps the flavors meld and softens the cabbage just slightly.
Serve
- Give it one final toss before serving. Sprinkle with a little extra celery seed or fresh herbs if you like.