No Mayo Cabbage Salad

Name: No Mayo Cabbage Salad
Prep time: 15 min
Yield: 6-8 people
Cuisine: Middle Eastern

roubashahin.com.au

No mayo here! Just crunchy veg, lemon, and olive oil in this light and zesty cabbage salad. So simple and perfect with grilled meats.

PREP TIME

15 minutes

COOK TIME

SERVES

6-8 people

About this recipe

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.

Ingredients

¼ red cabbage, shredded
¼ white cabbage, shredded
2 carrots, shredded into matchsticks
5 spring onions, finely sliced
¼ cup olive oil
¼ cup lemon juice
Salt, to taste

Notes from Rouba

Ensure to use fresh, good quality olive oil for the best flavour.
Dress the salad and serve immediately for the freshest taste.
Best eaten on the day it’s made; the next day is okay but the cabbage can wilt.
You can cut and prep the vegetables in advance, but do not dress until ready to serve.

Method

Step 1. 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.