I didn’t grow up eating the traditional coleslaw with mayonnaise, but I absolutely love this version. This No Mayo Cabbage Salad is fresh, crunchy, and full of vibrant flavour—exactly what I look for in a good side dish. With a zesty lemon and olive oil dressing, it’s light, healthy, and so simple to make.
I’ve even used this No Mayo Cabbage Salad to top roasted pumpkin, and it completely transformed it into a new salad idea—vibrant, satisfying, and full of texture. It’s also great with lamb burgers (mine are herby and full of flavour—see the recipe here). And if you loved my Zesty Vermicelli Chicken Salad, this will be another one to add to your list.
Step 1. Â Prepare the Vegetables
Start by shredding the red and white cabbage. You can use a sharp knife, a mandolin slicer, or a food processor for even, thin slices. Peel the carrots and slice them into matchstick-sized pieces. Finely slice the spring onions. Set all the prepared vegetables aside.
Step 2. Combine Ingredients
Place the shredded red cabbage, white cabbage, carrots, and spring onions into a large mixing bowl. Toss gently with clean hands or salad tongs to evenly mix the vegetables and distribute the colours
Step 3. Make the Dressing
In a small bowl, whisk together the olive oil, lemon juice, and salt. Taste the dressing and adjust the seasoning if needed. You can add a little extra lemon juice for more tang or a pinch more salt depending on your preference.
Step 4. Dress and Toss
Pour the lemon dressing over the mixed vegetables. Toss the salad thoroughly so every piece is well coated in the dressing. Best Served immediately.
Mini no-bake cakes layered with cocoa cream and cherries. Make them ahead and watch them disappear from your dessert table!
This chocolate raspberry loaf is all about the swirls! Rich, moist, and topped with a silky buttercream—simple yet a masterpiece in every bite.
