Mayo-Free Summer Slaw

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.





  • 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

Calories: 290

Fat: 5g

Trans Fat: 0.5g

Cholesterol: 0mg

Sodium: 630mg

Carbohydrates: 50g

Fiber: 15g

Sugars: 22g

Protein: 11g