Coleslaw Without Cabbage

This simple coleslaw recipe that doesn’t contain cabbage is easy to make and tastes superior to the ones you buy at the supermarket.

The classic coleslaw is made from cabbage. However, I wanted to mix the flavor a bit and use some other fresh crunchy vegetables that I found at home. The result was delightful.

This coleslaw can be served with any dish. It’s also a wonderful recipe to serve at the gathering or potluck.

What you’ll need to make Coleslaw Without Cabbage

  • Large bowl
  • Food processor or box grater with the shredding attachment
  • Carrots
  • Beets
  • Granny Smith apples
  • Raisins
  • Pecans
  • Olive oil
  • Apple cider vinegar
  • Lemon juice
  • Mustard
  • Honey
  • Black pepper
  • Salt

Tips to Make Coleslaw even better

  1. To avoid a watery slaw, you can place the chopped vegetables in a colander in a bowl. Sprinkle over 1 teaspoon of salt per pound of vegetables. Make sure that you distribute the salt evenly throughout. Allow the vegetables to rest for at least an hour or even 4 hours. You’ll notice that the excess water is drained to the bottom of your bowl; however, the veggies will be crisp. Make sure you clean it using a towel before adding the dressing.
  2. Dressing can be prepared in advance so that the flavors can mingle.
  3. Once you’ve dressed your coleslaw, set it aside in the refrigerator for at minimum 1 hour before serving. The time spent resting allows the flavors to grow.

What is Coleslaw?

If you’ve never experienced coleslaw before, you’re going to be in for a treat! The name originates out of it being derived from the Dutch word coolsla, which means cabbage salad.

The traditional coleslaw is a dish consisting of shredded cabbage with a vinaigrette or creamy dressing.

There’s no reason to end with cabbage, however. Similar to this, you could make the most delicious coleslaw by using numerous other tasty ingredients.

Check out the other ingredients that are available for your next batch of coleslaw.

What other ingredients can I include in my coleslaw?

Coleslaw can be made using your favorite raw vegetables. As long as you can shred them, you’re in good shape. You can also add additional ingredients to increase the taste. The possibilities of combinations are endless.

Things to explore for the coleslaw you make:

  • Red Onion
  • Horseradish
  • Radishes
  • Green onion
  • Chives
  • Bell peppers
  • Jicama
  • Kale
  • Pineapple
  • Grapes
  • Coconut shreds
  • Fennel
  • Cucumber
  • Turnip
  • Almonds
  • Corn
  • Snow peas

What if I used a creamy dressing instead?

Absolutely! You can choose any dressing that pleases your taste senses.

Creamy dressings are usually made in mayonnaise; however, If you’re looking for more light versions, then you could make one using Greek yogurt with lemon juice, Apple cider vinegar along with black pepper. You can play around to experiment with different flavors until you find one you enjoy.

How can I keep this coleslaw?

The coleslaw is best kept inside an airtight container stored in the refrigerator. It is best eaten in the first 24 hours since the veggies will be the freshest. However, you can keep it for a while. I’d suggest five days or more would be the best option.

How to Coleslaw Without Cabbage

Step 1: Make your dressing.

Combine the vinegar, oil, honey, and mustard along with salt, water, and black pepper inside a tiny bowl. Cover it and put it in the refrigerator while you work on cooking the coleslaw.

Step 2: Grab your boxed grater (or food processor fitted with shredding attachment).

Utilizing the large holes, make gratings of your carrots, beets, and apples.

I do not bother with peeling my apples; however, if you want to peel them, do it before grating them.

Step 3: Place all the chopped vegetables and fruits in a large bowl, and toss it to mix.

Toast the peanuts on a clean skillet on low for five minutes or as. When you begin to smell the aroma of the nuts, remove them from the oven.

Incorporate the raisins and nuts, and then cover the coleslaw before placing it in the refrigerator. The coleslaw should sit in the fridge for an hour before serving.

Step 4: Take your dressing out of the fridge and spread it on your coleslaw. Be sure to mix it thoroughly to ensure that everything is coated.

That’s it! It’s that simple! The coleslaw recipe without cabbage is as simple. Have you come up with your recipe? I’d be interested to learn about your recipe in the comment section.

Coleslaw Without Cabbage

yield: 4 CUPS Preparation time: 15 minutes Additional time: 1 HOUR Total time: 1 HOUR 15 minutes

This simple coleslaw recipe without cabbage is a breeze to prepare and tastes better than the ones you get at the store. It’s great for potlucks, picnics, or a meal at your home!


To make coleslaw:

  • 2 large carrots peeled
  • 2 beets peeled, 2 beets
  • 2. Granny Smith apples
  • 1/2 cup raisins
  • 1/2 cup pecans

To dress it:

  • 1/4 cup olive oil
  • 2 tbsp apple cider vinegar
  • 1 tbsp Dijon mustard
  • 1 teaspoon honey
  • A pinch of salt and black pepper


Create the dressing: Mix all the dressing ingredients in a tiny bowl. Cover the bowl and place it in the refrigerator to cool while you prepare the salad.

Utilizing a box grater (or an attachment for shredding of the food processor) grated the beets, carrots, and apples, making the most significant holes, and then placed them in a bowl of a large size.

Toasting the nuts: In a hot, dry pan, Toast the nuts at medium-high until you can smell the aroma. This should take five minutes.

Add the raisins and pecans to the vegetables and mix the two ingredients.

Sprinkle the dressing all over the salad, and blend well until well combined.

Cover the bowl, then cool the coleslaw inside the refrigerator for an hour before serving.

Did you find this guide helpful?

Leave a Comment