Mayo-Free Summer Slaw

Mayo-Free Summer Slaw
By: Christine Frietchen

Win the picnic by bringing this mayo-free cole slaw. We added protein (chickpeas) to make it a meal, but leave it out and it’s a terrific veggie side dish. Another bonus: This recipe makes a lot of salad for a little money, about $1 per serving! Experiment with veggies; we used red pepper in addition to the cabbage and carrot, but you could also try adding chopped kale, jicama, or green apple.




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  • 2 heads of green cabbage, shredded (about 5 cups)
  • 6 carrots, shredded (about 1 cup)
  • 1 red bell pepper (capsicum), diced
  • 2 16 oz cans of chickpeas, drained and rinsed


  • 3 tbsp tahini
  • 3 tbsp water
  • 1 tbsp dijon mustard
  • 1 tbsp apple cider vinegar
  • 1 tbsp honey or maple syrup (optional)
  • 1/2 tsp sea salt
  • freshly ground black pepper


  1. Wash all produce well.
  2. Prepare all vegetables as directed or purchase pre-shredded for faster preparation.
  3. In a large bowl, combine the veggies and chickpeas.
  4. In a small bowl, combine the dressing ingredients and whisk to combine.
  5. Pour the dressing over the veggies and mix well.

Prep time: 15 minutes

Cook time: 0 minutes

Total time: 15 minutes

Servings: 4 - 6

  • Nutrition per serving:
  • Calories290
  • Fat5g
  • Saturated Fat0.5g
  • Cholesterol0mg
  • Sodium630mg
  • Carbohydrates50g
  • Fiber15g
  • Sugars22g
  • Protein 11g

Yields and nutritional information are estimated and will vary depending on produce size and equipment used.

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Christine Frietchen

Christine is the Editorial Director for Reboot with Joe. She has lived a plant-based life for more than 5 years. She loves cooking for others, and demonstrating that plant-based recipes are delicious crowd-pleasers. In her spare time she is training for the many triathlons and marathons she competes in every year. Thank goodness for the plants that power her through!

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