I LOVE coleslaw.  Especially the sweet, creamy kind that you get at fast food restaurants.   My husband, on the other hand, can’t stand mayonnaise.  He won’t touch anything with mayo in it.. especially coleslaw.  So in honor of National Salad Month and National Vinegar month (you didn’t even know there was such a thing did you?), I tracked down a great substitute courtesy of Rachael Ray.



The key to losing the mayo?  Red Wine Vinegar!

And the best part? It LITERALLY takes 30 seconds to make it.  It is so easy, my 4 year old can do it (she is actually the one demonstrating the recipe below!)

The ingredients couldn’t be simpler:


To prepare the slaw itself, add all the ingredients except the slaw mix to a large bowl:

Whisk them together until you basically end up with a Red Wine Vinaigrette:

This would be a great salad dressing as well, but it is wonderful on the slaw mix because the large surface area of the shredded broccoli and carrots sucks up the sweet acidic goodness:

Now add the slaw mix and stir well, until it is completely covered in dressing:

The finished salad is light and crisp and sweet.  A great lower calorie substitute to the mayo-dressed fast food version.

If you aren’t typically a coleslaw fan, this is definitely a good “gateway” recipe.  
Even my little guy enjoyed it.