Spicy No-Mayo Coleslaw

This is very flavorful and has far less fat than traditional coleslaw. It is fast and easy and it also just so happens to be vegan.

Author submitted by FFTF fan Heather


  • 2 tbsp dijon mustard
  • 2 tbsp red wine vinegar
  • 1 clove minced garlic
  • 1 tbsp mined chile
  • 1/4 cup extra virgin olive oil
  • 6 cups cabbage
  • 1 bell pepper, red or yellow
  • 1/3 cup scallion
  • 1/4 cup chopped fresh parsley or cilantro
  • salt and pepper to taste


  1. Whisk the mustard, vinegar, garlic and chile together in small bowl.

  2. In large bowl, combine cabbage, bell peppers, and scallion and toss with the dressing. 

  3. Season with salt and pepper and refrigerate until ready to serve. (It's best to let this rest for about an hour or so to let the flavors mellow. Let sit up to 24 hours if necessary; Just drain before serving.)

  4. Just before serving, toss with cilantro or parsley.