East Coast Style No-Mayo Cole Slaw Recipe


Where I grew up the cole slaw that my parents brought home was always a no-mayo kind of cole slaw called, “Health Salad.” It had a slight sweetness, some small pieces of deli pickles in it, and a slight lingering taste of celery seeds, and a mild slight heat.

This cole slaw is forking easy to make. You just shred, chop and mince the vegetables and then just sprinkle them with salt and sugar, let sit maybe 1/2 hour and then add the vinegar and oil. It a forking easy recipe that’s forking good and maybe forking healthy too!


1 head of cabbage – sliced very thin

2 carrots – shredded

1 red bell pepper – chopped into small pieces

1/2 large sweet onion – sliced very thin – cut slices in half

1/4—-1 (depending on size)- good quality deli pickle or home made pickle – ┬ácut in small pieces, you don’t need a lot of pickle just a little through out. No more than 1/4 cup.

1 garlic clove minced

1/4 cup sugar

1 Tablespoon kosher salt

1/2 teaspoon ground black pepper

pinch-1/4 teaspoon cayenne pepper (pinch if your forking wimpy or 1/4t. if you can take a small amount of heat.

1/4 teaspoon celery seeds

1/2 cup apple cider vinegar

2 Tablespoons canola oil


Combine all the ingredients EXCEPT for the oil and vinegar and stir and let sit at least 1/2 an hour. At this time you might or might not want to drain the natural liquid. Drain if you want a stronger vinegar flavor or leave the liquid if you want it mild tasting. After the half hour passes mix in the oil and vinegar. let rest at least an hour in the refrigerator and when ready to serve adjust seasonings if necessary.


Forking Good!

Forking Good!

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