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No mayo coleslaw with radish, fresh herbs in a lemon sumac dressing in a bowl.
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No Mayo Coleslaw with Lemon Sumac Dressing

My No Mayo Coleslaw with Lemon Sumac Dressing is a Middle Eastern spin on a classic coleslaw. It’s crunchy, fresh, vibrant, and loaded with texture from crisp cabbage, fragrant herbs, peppery radish, and toasted sunflower seeds. It comes together in under 30 minutes.
Prep Time20 minutes
Rest time10 minutes
Total Time30 minutes
Course: Appetizer, Salad, Side Dish
Cuisine: Middle Eastern, Seasonal
Diet: Vegetarian
Servings: 6 Servings
Author: Luay Ghafari
Cost: $15

Ingredients

  • 6 cup Finely shredded cabbage - About ½ large head
  • ¼ cup Extra virgin olive oil
  • 2 tbsp Lemon juice
  • 1 tbsp Lemon zest
  • 1 tbsp Sumac
  • 2 tsp Honey
  • 1 Garlic clove (minced or grated)
  • ¾ tsp Kosher salt
  • ¼ tsp Black pepper
  • ½ cup Fresh parsley (chopped)
  • ¼ cup Fresh mint (chopped)
  • ¼ cup Fresh dill (chopped)
  • 3 Green onions (chopped)
  • 5 Radishes (thinly sliced)
  • 3-4 tbsp Sunflower seeds

Instructions

  • Shred and Salt. Add the shredded cabbage to a large mixing bowl. Sprinkle with a small pinch of salt and massage the cabbage gently with your hands for 1 to 2 minutes until it softens slightly.
  • Make Dressing. In a small bowl or jar, whisk together the olive oil, lemon juice, lemon zest, sumac, honey, grated garlic, salt, and black pepper until fully combined.
  • Assemble. Add the parsley, mint, dill, green onion, radish and sunflower seeds to the cabbage.
  • Drizzle. Pour the dressing over the salad and toss thoroughly until everything is evenly coated.
  • Rest and Adjust. Let the slaw rest for about 10 minutes before serving. This helps the cabbage soften slightly while allowing the flavors to meld together. Adjust the seasoning to your liking.

Notes

Refer to the post above if you need step-by-step recipe photos. 
Key Ingredient Notes:
  • Green Cabbage: You can also use napa cabbage or a mix of green and red cabbage. Slicing thinly by hand works well, but using a mandoline is my preferred method.
  • Fresh Herbs: I love this salad because it’s just so herb-forward. Fresh parsley, fresh mint, fresh dill and fresh onions make this a perfect Spring Recipe.
  • Sunflower Seeds: Toasted for extra crunch and nuttiness. Pumpkin seeds work well, too. Or you can sub in your favorite nut here.
  • Sumac: This tangy Middle Eastern spice is one of my favorites. It adds a lemony, citrusy flavor. Buy some from your local Middle Eastern market.
  • Honey: Balances the acidity with a touch of sweetness. Maple syrup can be substituted or agave syrup, which would make the coleslaw vegan.
 
Tips for Success:
  • Finely shred the cabbage for the best texture. Thin strands absorb the dressing more evenly and soften nicely as the salad rests. 
  • Massaging the cabbage briefly with salt helps break down the fibers slightly, making the slaw more tender without losing crunch.
  • Fresh herbs are essential here. Use plenty and avoid substituting with dried herbs, which won’t provide the same brightness.
  • Letting the slaw rest before serving is key (10-15 minutes is enough). Avoid overdressing the slaw too early if serving it much later, as the cabbage can release excess moisture.

Nutrition

Calories: 142kcal | Carbohydrates: 9g | Protein: 2g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Sodium: 408mg | Potassium: 239mg | Fiber: 3g | Sugar: 5g | Vitamin A: 784IU | Vitamin C: 40mg | Calcium: 56mg | Iron: 1mg