Everybody loves coleslaw as a side dish, and we’re getting to that time of year when it will be in high demand for all types of outdoor eating. From back yard barbecues to picnics in the park, this tasty coleslaw, not as heavy as those with mayo, and will also travel well. This recipe is courtesy of the recipe booklet that came with my new Cuisinart food processor, and couldn’t be easier.
The best thing about making this using a food processor… you can most conveniently make the dressing, then grate the veg in the same bowl. You’ll still need a large bowl for combining the two, but using the machine really does the work lightning fast!
I opted to make the dressing in a measuring cup, letting the machine do the tiresome task of chopping the cabbage, and grating the carrots. It is one of the rare times for me, when using a machine is faster than chopping by hand!
While I usually would add other things to coleslaw, I held back – thinking they might interfere with the taste of the dressing. I couldn’t have been more wrong. Next time I will choose from yummy extras like chopped green bell pepper, cilantro, and/or sun dried fruits like blueberries or cranberries!
The use of ketchup gives the slaw a nice little tang, and will remind you of French dressing from years gone by. I found the flavour of the dressing very pleasant, and a tasty, interesting change from using mayonnaise – even if it were to be homemade!
After mixing everything together, taste and check the seasoning. If the cabbage is on the bitter side, you may need to add more sugar – as I had to. Sprinkle it in a spoon at a time, until you get the taste you’re looking for. Ditto for salt!
This is one of those dishes that tastes better as it sits! A great make ahead, it will last for several days covered, in the fridge. So, make a big batch and keep in mind it will compress somewhat, as the water releases from the vegetables. Stir it all up before serving, and check the seasoning once again.
No Mayo Coleslaw
- 3 tablespoons ketchup
- 3 tablespoons cider vinegar
- 3 tablespoons olive oil
- 1 tablespoon sugar
- 1 teaspoon Kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 large carrot
- 1/2 medium head green cabbage
Combine ketchup, vinegar, oil and seasonings. Set aside.
Shred the carrot and place in large bowl.
Finely shred the cabbage, add to bowl with carrot.
Pour in the dressing, and toss to combine. Taste and adjust for seasoning; more salt, sugar, etc.
Tip: a great make ahead, this slaw just gets better with time!