Mayo Free Cabbage Salad

13 Reviews

Prep: 10 min
Ready In: 1 hr 10 min

“This is a different twist on coleslaw that goes over really well. It is based on a recipe I found in a cookbook but I found it was much simpler to make this way and people seemed to like it better as well.” - by Shalvie

Ingredients

1/2 cup canola oil
1/4 cup red wine vinegar
1 tablespoon soy sauce
6 tablespoons white sugar
1 (8 ounce) package shredded cabbage
3 green onions, thinly sliced
1/3 cup slivered almonds
1/3 cup sunflower seed kernels (optional)

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Directions

Mix canola oil, red wine vinegar, soy sauce, and sugar in a large bowl, mixing until sugar has dissolved. Toss cabbage, green onions, almonds, and sunflower seed kernels into the dressing. Cover bowl and refrigerate at least 1 hour before serving; slaw tastes better when chilled overnight.

Nutrition

Amount Per Serving (10 total)

Calories
172 cal
9%

Fat
13.6 g
21%

Carbs
11.9 g
4%

Based on a 2,000 calorie diet

Reviews (13)

Rate This Recipe

Soniea

Jul. 2, 2012

"I made this following the receipe and it was really good! Ialso made a custom version for me. Insted of canola I used olive oil, low sodium soy sauce, splenda, omitted the almonds and sunflower seeds..." See more. I sprinkled with chow mein noodles and it was awesome. I like this more than the mayo version cole slaw!"

FoodDude

Jul. 23, 2012

"Wow, incredible. I made it sugar free using baking Splenda and the entire family loved it. I didnt have time to refrigerate it, so I put the bowel in the freezer while the bison was on the grill and i..." See moret tastes great."