Creamy No Mayo Coleslaw with Apples and Fennel

Creamy No Mayo Coleslaw with Apples and Fennel is a crunchy and addictive cabbage slaw with apples and fennel, tossed in a creamy no mayo coleslaw dressing!

overhead shot of bowl of creamy no mayo coleslaw with gray linen

Coleslaw doesn’t really scream fall, does it?  I think most people equate slaw as a summer side dish, but the truth is that everything in this classic coleslaw is in season right now.

I for one am a huge fan of coleslaw and eat it year round. 

As much as I love salad, slaw is a refreshing way to change up the side dish game.  The crunchy, chewy textures and colors get me every time.

Coleslaw happens to be one of my go-to recipes when it comes to entertaining as well, because it can be made in advance and won’t wilt down like salads do.

Any way I look at it, slaw is a win-win. šŸ™‚

front shot of bowl of creamy no mayo coleslaw

Creamy No Mayo Coleslaw

This coleslaw recipe is a crunchy, addictive blend of cabbage, apple and fennel, with chewy raisins, pungent green onions and toasted almonds.  

I don’t like mayonnaise, so I always toss my slaw in this coleslaw dressing with no mayo.  It’s tangy, sweet and only includes 3 ingredients!

Is coleslaw healthy to eat?

Coleslaw is healthy to eat as it mainly consists of cabbage.  Cabbage is low in calories and carbohydrates, and is rich in fiber, vitamins C and K, and minerals like magnesium.

Unfortunately, coleslaw gets a bad rap because it’s tossed in high fat mayo-based coleslaw dressing.

The bottom line is that your coleslaw will be healthier if the dressing is healthier.

What can I use instead of mayonnaise?

There are lots of different ways to make creamy coleslaw without mayo.

Below are some great substitutes for mayo:

  • Greek yogurt
  • Sour cream
  • Dairy free yogurt
  • Vegan mayo, made with avocado, grapeseed oil, soy, etc.  I use Vegenaise.
  • Use a combination of any of the above

If you’re not lactose intolerant, Greek yogurt or sour cream are great options.  They’re both creamy in texture, and you can choose full fat, low fat or fat-free based on how healthy you’d like your dressing to be.  

Since I don’t tolerate lactose very well, I go the dairy free route when it comes to coleslaw dressing.  Dairy free yogurt is definitely an option, but the brands that I’ve tried lack that creamy mouthfeel that I’m looking for.  

Vegan mayo is my go-to for no mayo coleslaw dressing.  It’s lighter in texture than traditional mayonnaise, and has much better flavor in my opinion. 

The fat content of vegan mayo is still quite high, but it’s generally cholesterol free and full of heart healthy, unsaturated fat, which makes it a healthier alternative.

There are many different brands of vegan mayo on the market, so find the right one for you.

bowl of no mayo coleslaw with no dressing

How to cut cabbage for coleslaw

I prefer to purchase bags of pre-chopped coleslaw blends as they’re a huge timesaver.  I love that the blends contain green and red cabbage with carrot because it makes a nice, colorful slaw.  

Cutting your own cabbage for your slaw is much more cost effective, and you can customize it exactly the way you want it.  If you don’t want to purchase an entire head of cabbage, ask someone in the produce section of your supermarket to cut one in half for you.

To cut your cabbage:

  • Place the cabbage on a cutting board. Cut the whole head in half, then place cut side down and cut in half again.
  • Slice the cabbage wedge into the desired thickness and place in a bowl.

bowl of no mayo coleslaw with dressing over the top

How long does cabbage last?

Store uncut cabbage wrapped in plastic in the refrigerator for up to 3 weeks. 

Once the cabbage is shredded, use within 5 days.

How to make creamy no mayo coleslaw

This coleslaw recipe comes together in minutes with pre-cut cabbage!

  • Place the cabbage, fennel, apple, green onion, raisins, almond, fennel fronds and celery seed in a large bowl.
  • Prepare the coleslaw dressing, and toss the slaw with the desired amount.

Recipe tips and substitutions

  • Use an organic pre-cut cabbage blend for a huge time saver!
  • Use pre-toasted almonds, or toast your own on a rimmed baking sheet in the oven at 350 degrees for 8-10 minutes.  
  • Save your fennel fronds and toss in your coleslaw for a fresh, herb-y flavor.
  • Raisins may be substituted with dried cranberries or your favorite dried fruit.
  • Store leftover coleslaw in an air tight container in the refrigerator for 2-3 days.
  • Customize your no mayo coleslaw dressing with Greek yogurt, sour cream, dairy free yogurt, vegan mayo or combination of these ingredients!  I prefer vegan mayo and use Vegenaise.

overhead shot of bowl of creamy no mayo coleslaw with gray linen

What goes well with coleslaw?

Crispy salmon cakes

Grilled bbq chicken

Instant pot pulled pork

Oven baked pork chops

More no mayo coleslaw recipes you’ll love:

Broccoli slaw salad

Coleslaw

Kale brussels sprout salad

Shaved brussels sprout salad

Vinegar coleslaw recipe by Downshiftology

Creamy No Mayo Coleslaw with Apples and Fennel

Yield: 6 servings
Prep Time: 10 minutes
Total Time: 10 minutes

Creamy No Mayo Coleslaw with Apples and Fennel is a crunchy and addictive cabbage slaw with apples and fennel, tossed in a creamy no mayo coleslaw dressing!

Creamy No Mayo Coleslaw with Apples and Fennel

Ingredients

  • 12 ounces organic coleslaw blend or shredded cabbage
  • 1 large apple, chopped
  • 1 small fennel bulb, thinly sliced
  • 1 large green onion
  • 1/2 cup raisins
  • 1/3 cup toasted almonds
  • 2 tablespoons chopped fennel fronds, optional
  • 1/2 teaspoon celery seed, optional
  • No mayo coleslaw dressing

Instructions

  1. Place the cabbage blend, apple, fennel, green onion, raisins, almonds, fennel fronds and celery seeds in a large bowl.
  2. Add the desired amount of no mayo coleslaw dressing and toss to combine.
  3. Serve and enjoy!

Notes

  • Use an organic pre-cut cabbage blend for a huge time saver!
  • Use pre-toasted almonds, or toast your own on a rimmed baking sheet in the oven at 350 degrees for 8-10 minutes.Ā Ā 
  • Save your fennel fronds and toss in your coleslaw for a fresh, herb-y flavor.
  • Raisins may be substituted with dried cranberries or your favorite dried fruit.
  • Store leftover coleslaw in an air tight container in the refrigerator for 2-3 days.
  • Customize your no mayo coleslaw dressing with Greek yogurt, sour cream, dairy free yogurt, vegan mayo or combination of these ingredients!Ā  I prefer vegan mayo and use Vegenaise.

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 203 Total Fat: 11g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 9g Cholesterol: 5mg Sodium: 175mg Carbohydrates: 26g Net Carbohydrates: 0g Fiber: 4g Sugar: 18g Sugar Alcohols: 0g Protein: 3g
Nutrition information is mean to be an estimate only. The numbers will vary based on the quantity consumed, brands used and substitutions that are made. The nutrition information is included in a separate post, and will vary depending on substitutions that you make.

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