Looking for a guilt-free side dish that’s both delicious and healthy? This sweet sour coleslaw no oil recipe is a game-changer! Forget the heavy dressings — we’ve kept it light, tangy, and irresistibly sweet without a drop of oil. Perfect for potlucks, BBQs, or as a refreshing side for your favorite meals, this coleslaw is packed with flavor and crunch. Ready to add some zing to your plate?
Sweet Sour Coleslaw No Oil Recipe
Cuisine: AmericanDifficulty: Easy6
servings15
minutes120
kcalThis oil-free sweet and sour coleslaw is a refreshing twist on the classic. Made with fresh veggies and a tangy-sweet dressing, it’s the perfect healthy side dish.
Ingredients
4 cups green cabbage, finely shredded
2 cups red cabbage, finely shredded
1 large carrot, grated
1/2 cup red bell pepper, thinly sliced
1/2 cup apple cider vinegar
1/3 cup honey or maple syrup
2 tablespoons Dijon mustard
1 teaspoon celery seed
Salt and pepper, to taste
Directions
- In a large mixing bowl, combine the green cabbage, red cabbage, grated carrot, and bell pepper. Toss well to mix evenly.
- In a separate bowl, whisk together the apple cider vinegar, honey, Dijon mustard, and celery seed until smooth.
- Pour the dressing over the vegetables and toss until everything is well coated.
- Season with salt and pepper to taste.
- Let the coleslaw sit for at least 15 minutes before serving to allow the flavors to meld.
- Serve chilled and enjoy!
Notes
- For extra crunch, add sliced almonds or sunflower seeds.
- You can substitute honey with agave syrup for a vegan option.
- This coleslaw tastes even better the next day after marinating in the fridge overnight.
Tips for Perfect Sweet and sour Coleslaw no oil
- Massage the cabbage with a little salt to soften it before adding the dressing for a less crunchy texture.
- Add a handful of raisins or cranberries for a sweet twist.
- To make it spicier, mix in a teaspoon of sriracha or crushed red pepper flakes.
- Store leftovers in an airtight container in the fridge for up to 3 days.
Recipe Variants
- Asian-Inspired Coleslaw: Swap out the apple cider vinegar for rice vinegar and add a splash of soy sauce for an umami kick.
- Tropical Coleslaw: Mix in pineapple chunks and use lime juice instead of vinegar for a fruity twist.
- Spicy Coleslaw: Add finely chopped jalapeños and use spicy brown mustard instead of Dijon for an extra kick.
FAQ
Yes, this coleslaw can be made 1-2 days in advance. The flavors will continue to develop, making it even tastier.
Absolutely! White vinegar will work just fine, though apple cider vinegar adds a milder, fruitier tang.
Simply substitute the honey with maple syrup or agave for a vegan-friendly version.
It’s not recommended to freeze coleslaw, as the texture of the vegetables will become mushy once thawed.
Pair it with grilled meats, sandwiches, or serve it as a crunchy topping for tacos. For another great side dish, try our Taco Rice Recipe, a flavorful fusion perfect for your next family dinner!
This sweet sour coleslaw no oil recipe is a refreshing and healthy twist on a classic dish, perfect for adding a burst of flavor and crunch to any meal. With its tangy sweetness and colorful crunch, it’s sure to become a favorite at your table. Try it once, and you’ll keep coming back for more!
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