- 2 beetroot
- 5 sticks celery
- 2 carrots
- 1 red capsicum
- 4 spring onion
- ½ red cabbage
I love salads, and more importantly I love them lightly dressed.
Traditional coleslaw, bogged down with heavy mayonnaise, does nothing for me.
This purple coleslaw is a lighter, fresher alternative to traditional coleslaw. I make a larger batch than I need, and eat it over several days. Keep the dressing separate and add it sparingly just before you eat. This crunchy number also works ‘naked’ with no dressing at all.
Method
Collect a selection of crispy, crunchy vegetables. For today’s version of the coleslaw, I used beetroot, celery, carrot, red capsicum, spring onion and red cabbage.
There really isn’t a method! Just chop and grate everything to your liking, and heap into a large serving bowl.
Spicy Asian dressing:
1/4 cup light soy sauce
1/4 cup sesame oil
1 tablespoon Mirin
2 teaspoons toasted sesame seeds
2 teaspoons Sambal Olek (optional)
Sea salt and cracked pepper to taste
Combine all the elements of the dressing and whisk to form a smooth, even consistency.
Drizzle the dressing onto the purple coleslaw. Serve as a fresh accompaniment to grilled fish or meat of your choice.
Here are some other no-mayo coleslaw recipes for you to try out:
No Mayo Coleslaw
Snappy Crunchy Coleslaw
Spicy No Mayo Coleslaw
Mayo-Less Mexican Slaw
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Welcome to Ten Thousand Tastebuds. I’m Vanessa, and I blog here with a focus on fresh produce and food ingredients. My aim is to to encourage you to mix it up and try new things in your kitchen! xx Happy cooking! 
The red cabbage coleslaw sounds great especially as I have some red cabbages in my vegie garden that are almost ready to use. Thanks Vanessa …. Cheers .. Kerry
Hi Kerry, thanks for leaving a comment! Another great tip with a red cabbage coleslaw is to mix up some thinly sliced green apples, some fresh mint, a drizzle of olive oil and some lightly toasted walnuts, They make a really nice, fresh, crunchy topping to the coleslaw and will be great coming into summer!