This refreshing, delicious no mayo coleslaw comes with a simple 5-ingredient vinaigrette which makes this classic salad a truly healthy dish perfect for entertaining as well as an everyday family friendly recipe.
Slice/shred your vegetables, place in a large bowl and add the lemon zest.
Make the dressing by combining all the ingredients and stirring until smooth.
Pour into the salad, give a good stir and adjust the seasoning as needed. Chill for 30 minutes before serving if possible.
Use both white and red cabbage or just one type.
For a super crispy coleslaw use a sharp knife and slice the ingredients as thinly as you can, or a food processor that produces thin crispy strands (not all do).
I do not recommend using the middle bit of the cabbage (it's too tough), only the leaves.
Adjust the amount of vinegar and lemon juice according to your preference.
Zest the lemon before juicing it.
You can prepare the vegetables up to 3 hours in advance and refrigerate, covered, until you are ready to serve the coleslaw (add the dressing just before serving). Alternatively make the coleslaw and refrigerate for up to 2 hours.