Print
The best no-mayo coleslaw. With cabbage, carrots and kale dressed with a tangy lemon and fennel dressing, this refreshing side-salad is easy, healthy and delicious!

No-Mayo Coleslaw

If you're looking for a lighter alternative to the classic, this healthy no-mayo coleslaw makes for the perfect side to bring to a summer BBQ or potluck. Dressed with a refreshing lemon and olive oil dressing, this colorful slaw is loaded with carrots and kale for their vibrant color and boost of nutrients.
Course Salad, Sides
Cuisine American
Keyword cabbage, healthy, kale, no mayo, no mayonnaise, plant based, side dish
Level Beginner
Main Ingredient Vegetable
Diet Dairy-Free, Gluten-Free, Low Sugar, Low-Carb, Low-Fat, Pescatarian, Vegan, Vegetarian
Prep Time 10 minutes
Total Time 10 minutes
Servings 8 servings
Calories 58 kcal

Ingredients

  • 450 grams cabbage
  • 50 grams kale
  • 100 grams carrot (about 1/2 carrot, shredded)
  • 1 lemon (zest + 2 tablespoons juice)
  • 2 tablespoons olive oil
  • 1/4 teaspoon salt
  • 1/2 teaspoon fennel pollen
  • ground black pepper (to taste)

Instructions

  1. Remove any tough, or discolored outer leaves from the cabbage and discard. 

  2. Peel off the cabbage leaves from the head, trimming out the tough center stems as you go. Stack the cabbage leaves and cut them into thin ribbons.
    Remove the stem of cabbage to make coleslaw.
  3. Remove the center rib from the kale, stack and cut the kale into thin ribbons.
    Lacinato kale with the center rib removed for making coleslaw salad.
  4. Add the cabbage, kale, and carrots to a bowl and toss with about 1 teaspoon of salt. Transfer to a wire mesh strainer and let this drain for about 10 minutes.
    Cabbage, carrot and kale coleslaw salted and draining in a strainer.
  5. In a separate bowl, zest half the lemon using a Microplane and then juice the lemon (you want about 2 tablespoons of lemon juice) into the bowl with the zest. Add the olive oil, 1/4 teaspoon of salt, fennel pollen, and black pepper to the dressing and whisk to combine.

  6. Give the cabbage mixture a light squeeze and add it to the bowl with the dressing. Toss to coat evenly.
    Fennel pollen and lemon dressing on cabbage, carrot and kale coleslaw.
Nutrition Facts
No-Mayo Coleslaw
Amount Per Serving
Calories 58 Calories from Fat 27
% Daily Value*
Fat 3g5%
Sodium 94mg4%
Potassium 184mg5%
Carbohydrates 6g2%
Fiber 2g8%
Sugar 2g2%
Protein 1g2%
Vitamin A 2770IU55%
Vitamin C 36mg44%
Calcium 45mg5%
Iron 0.6mg3%
* Percent Daily Values are based on a 2000 calorie diet.