Coleslaw is a mainstay of American cuisine. Many times people ask me what constitutes American food. Is it just burgers and fries, the stuff you get at McDonald’s? Considering the vast United States with their own diversity as regards regions and people, it is hard to answer that question. We have the down home Southern cooking, immigrant influences in the North east, hearty mid Western fare, fusion in the South West, and the fresh sea food of Florida, California and the Gulf. And of course the Creole and Cajun food in the South. Then there is barbecue. And I haven’t even touched the Pacific North West.
Coleslaw is one item which can be found pretty much anywhere in the United States. Recipes differ, and the lighter Asian version is also popular nowadays. I have only one beef with coleslaw, at least the store bought or restaurant versions. They are made with mayo which I am not crazy about. No Sireeee Bob! And I wonder how or why people continue to eat mayo laden salads, especially when that mayo comes from a jar. I might understand if someone used an aioli!
Why am I calling this eggless? In case you did not know, mayonnaise is made with eggs. At least the real one is. There are many bakeries or cafes in India that sell ‘vegetarian’ sandwiches saying that the mayo they use in not made with eggs. It is a synthetic product. I don’t know which is worse, ya’ll!
So anyway, my go-to ingredient for creamy salad dressings is Greek Yogurt, or hung curd, or chakka. It is readily available anywhere, and worst case, you can just keep some yogurt to drain and you will end up with this super creamy and rich yogurt cheese. The best part – you know what went in it, and you have a rich high protein product that is also rich in vegetarian B12!
I am dressing this very simply, with salt and pepper and mustard. Can’t have coleslaw without mustard! I think some recipes may use celery seed, but we don’t get it in Pune. I am using some fresh chopped celery instead which adds some nice sharpness.
Cabbage and carrots are available through the year so this is a very simple recipe to make, and also economical since there are no special ingredients.
Eat it on its own, as a side dish or slap it in some bread to make a sandwich. You can’t go wrong with this homemade coleslaw.
Eggless Coleslaw Recipe
- 1 medium cabbage
- 1 carrot
- 2 Tbsp celery chopped
- ¾ cup Greek Yogurt
- ¼ cup white vinegar
- 1 tsp mustard powder or Dijon mustard
- ½ tsp black pepper
- Pinch cayenne pepper
- Salt to taste
- 2 tsp sugar
- Chop cabbage very finely or grate. Using a food processor with the shredding blade is best.
- Grate the carrot.
- Finely chop celery stock and leaves.
- Mix all dressing ingredients in a bowl.
- Whisk well, and add some water or butter milk to thin it. Cabbage may release some water later.
- Add all veggies to the dressing and mix in.
- Refrigerate overnight or for a few hours.
- Serve as salad or side dish.
Hope you try this out and let me know what you think.