Cucumber Cabbage Slaw (No Mayo, Sugar-Free, Vegan)


Coleslaw comes in many forms, but perhaps the most ubiquitous is the cabbage/carrot/mayonnaise concoction so commonly sold in grocery stores. It seems to be an omnipresent staple among spring picnics and summer barbecues, lurking in round plastic containers between the chips and potato salad, with thick white sauce camouflaging the few vegetables inside . While some folks love that white, mayo-laden side dish, I personally cannot stand it. In my mind, too much mayo = a whole lotta yuck. So when I got a beautiful head of cabbage in my CSA box, I put myself to the challenge of creating a no-mayo, sugar-free slaw that was still packed with flavor.

Cucumber Cabbage Slaw (No Mayo, Sugar-Free, Vegan)  // Naturally Lindsey

I used creamy avocado and nutritious cold-pressed extra virgin olive oil to create the thick, fatty flavors of the mayonnaise. Toasted sesame oil adds great depth to the sauce while lemon gives it just the right amount of pop. Add in some salt and pepper, and it’s light, crisp, tangy slaw perfection. I like my sauce thinner so I only used half an avocado, but if you like yours a bit thicker just use the whole thing instead.

Cucumber Cabbage Slaw (No Mayo, Sugar-Free, Vegan)  // Naturally Lindsey

Cucumber Cabbage Slaw (serves 4-6)
grain-free, gluten-free, dairy-free, casein-free, soy-free, sugar-free, Paleo, vegan

  • 1 medium head green cabbage, shredded
  • 1 medium cucumber, diced
  • meat of 1/2- 1 avocado (depending how thick you want the sauce)
  • 1/4 cup cold-pressed extra virgin olive oil
  • 1 tablespoon toasted sesame oil
  • juice of 1/2 medium lemon
  • 1-2 teaspoons sea salt, to taste
  • 1 teaspoon fresh ground black pepper, to taste
  • ~30 drops liquid stevia extract (optional)
  • 2 teaspoons white sesame seeds (optional)

1. Mix the cabbage and cucumber together in a large bowl. Set aside.
2. In the bowl of your food processor, purée avocado, olive oil, sesame oil, lemon, salt, pepper, and stevia (if using). The mixture should be completely liquid with no chunks remaining.
3. Toss the sauce with the cabbage and cucumber, coating evenly. After the slaw is full coated, toss in sesame seeds and more salt and pepper, if desired.

This slaw would be perfect alongside grilled meat and sweet potatoes, but is also great on its own as a light-yet-filling snack. I also mixed it with some canned tuna one day and ate it for lunch. Delish! What are you feelings about coleslaw? Love to hate it or hate to love it? Let me know!

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