Tangy No-Mayo Coleslaw Recipe

Last Updated April 25th, 2024 at 11:19 am by Lisa

This coleslaw recipe features a bright, vinegar-based dressing and contains no mayonnaise. It pairs perfectly with pulled pork sandwiches and makes a classic, refreshing side for summer picnics and barbecues.

Traditional coleslaw often relies on mayonnaise and sugar, but this version is lighter and tangy, with crisp cabbage and shredded carrots. Because it’s vinegar-based, it can safely sit at room temperature for a short time, making it convenient for parties and cookouts. The result is a cool, crunchy salad that balances rich grilled or smoked mains.

How To Make Coleslaw

For quick prep, use pre-shredded cabbage and carrots from the store. If you prefer to prepare them at home, thinly slice the cabbage and grate the carrots. I like mixing green and purple cabbage for a colorful presentation with the orange carrots.

This recipe is easy to scale: make a double batch for a crowd. From start to finish it takes about 15 minutes, so it’s a fast, tasty side dish for any barbecue or weeknight dinner.

Homemade Coleslaw Dressing Ingredients

• ½ cup apple cider vinegar
• ¾ cup extra virgin olive oil
• 2 tablespoons honey
• 2 teaspoons whole celery seeds
• 1 teaspoon kosher salt
• 1 teaspoon black cracked pepper

No-Mayo Coleslaw Mix Ingredients

• Carrots (shredded)
• Green cabbage (thinly sliced)
• Purple cabbage (thinly sliced)

PRO TIP: Use bagged coleslaw or pre-shredded cabbage and carrots to save time.

No-Mayo Coleslaw Dressing

1. Combine the apple cider vinegar, olive oil, honey, celery seeds, kosher salt, and pepper in a small jar with a tight lid. Shake vigorously for about one minute until well emulsified.
2. Alternatively, whisk the ingredients together in a small bowl until combined.

PRO TIP: Make the dressing ahead and refrigerate it in a jar. It keeps well and reduces cleanup.

Coleslaw Cabbage Mixture

1. On a cutting board, thinly slice the green and purple cabbages. Grate the carrots with a box grater or use pre-shredded carrots. Place all vegetables in a large bowl. You can also use a food processor or mandoline to shred faster.
2. Pour the dressing over the cabbage and carrots, then toss with tongs until everything is evenly coated. This slaw is best served the same day.
3. Store leftovers in an airtight container in the refrigerator; consume within one to two days for best texture.

Variations & Optional Dressing Add-Ins

This coleslaw is a versatile side that complements pulled pork sandwiches, hamburgers, grilled chicken, pork sliders, barbecue ribs, fish tacos, and many other mains. Try these simple variations to customize the salad:

• Vinegar choice: Substitute champagne, rice, or white vinegar, or add a squeeze of fresh lemon juice for extra brightness.
• Vegetable mix: Use Napa cabbage, add green onions, red pepper, jicama, or celery for added crunch. Fresh parsley adds color and flavor.
• Seasonings: Celery seeds are classic; caraway seeds can be an interesting swap.
• Creamy option: If you prefer creamy slaw, stir in ½ cup mayonnaise, sour cream, or plain Greek yogurt.
• Sweetness: Add a little granulated sugar to taste if you like a sweeter dressing.
• Spicy: Boost the heat with a dash of hot sauce, a sprinkle of spice blend, or a spoonful of Dijon mustard for extra zing.

Pulled Pork and Serving Ideas

Serve this vinegar coleslaw on pulled pork sandwiches, with oven-roasted pulled pork, or alongside any grilled protein. It also works well as a topping for tacos and sliders. The crisp, tangy salad cuts through rich meats and barbecue sauces.

Coleslaw FAQ

Is it “coleslaw” or “cole slaw”? The common and correct spelling is “coleslaw.” The name comes from the Dutch term for cabbage, and “cole” historically referred to cabbage-like crops.

Summer Cookout Side Dishes

This no-mayo coleslaw pairs beautifully with classic cookout sides such as grilled corn on the cob, potato salad, baked beans, macaroni salad, and pasta salads. For a fresh twist, try a mango-jicama slaw with lime vinaigrette or Mexican-style grilled corn topped with a creamy cilantro sauce.