There are so many versions of coleslaw out there. My favorite is this No Mayo Red Coleslaw. It’s great as a side or used on open-faced sandwiches during barbecue season. Try it today and see what you think.
As comical as it seems, we have a war in our house about condiments. I absolutely love mayonnaise. My hubby is the salad dressing (Miracle Whip) kind of guy. We have a jar of both in our refrigerator at all times.
This “war” makes it interesting when I make side dishes and salads. We have come to a compromise that I just go back and forth. One time I’ll use mayonnaise in the potato salad, and then salad dressing in a batch of macaroni salad.
It’s really kind of hilarious that even tho we both agree on most things, even things where food isn’t involved, that this is a source of contention.
Why red, you ask? It’s pretty. Simple as that.
There really isn’t much of a difference in taste where cabbage color is concerned. I do, however, believe that a lot of how your food tastes is because of how it looks. When it looks good, it just seems to taste better.
The red cabbage plays well with the red onion in this coleslaw, and it’s helpful in hiding the onion from people who claim they don’t like onion at all. (You just can’t trust those people.)
Perfect Picnic Food
Right in line with basic home economics food safety procedures, having mayonnaise at room temperature for too long can cause serious health issues. Because mayonnaise contains raw egg, the risk of salmonella is higher when you have salads (like potato, macaroni, and coleslaw) out on the table. Considering these are favorite barbecue foods, it’s typically outside in warmer weather. Keeping it refrigerated at all times except during serving is your best option for everyone staying safe.
This No Mayo Red Coleslaw helps reduce the risk, even if it sits out a little longer than intended. There is no dairy or dangerous raw ingredients that can spoil. The hardest part of keeping this one safe is keeping the bugs away.
For some reason, gnats and flies are attracted to apple cider vinegar. So make sure that you keep this covered!
Barbecue and No Mayo Red Coleslaw
I adore my no mayo red coleslaw with anything involving barbecue sauce. I don’t know if it’s because I learned it when I lived in Missouri or just because it’s downright amazing.
One of my favorite ways to do barbecue even in winter is to make Barbecue Pulled Pork open-face sandwiches. I make my pork in the crockpot (recipe for this and my barbecue sauce coming soon) and put that on my Homemade Bread, topped with cheddar cheese and this No Mayo Red Coleslaw.
It’s heaven on a plate.
Messy for sure, but oh my it’s amazing.
Needing a new side dish idea? Try this No Mayo Red Coleslaw today.
No Mayo Red Coleslaw
No Mayo Red Coleslaw
- 1 head of red cabbage finely shredded
- 1/2 red onion finely sliced
- 1/3 cup apple cider vinegar
- 3 tbsp olive oil
- 1 tbsp sugar
- 1/2 tbsp Dijon mustard
- 1 tsp celery seed
- 1 tsp caraway seed
- 1/4 tsp salt
- 1/4 tsp black pepper
- Add the shredded red cabbage and onion to a large bowl.
- In a smaller bowl, whisk together the apple cider vinegar, Dijon mustard, sugar, olive oil, celery seed, caraway seed, salt, and pepper to create the dressing. Taste the dressing and decide if you’d like to add more sugar.
- Add about half of the dressing to the cabbage and onions and gently toss. Slowly add more dressing until you’ve reached your desired consistency.
- Allow to sit in the refrigerator for about 4 hours to soften cabbage and blend flavors.