Easy & Healthy Coleslaw Recipe Without Mayonnaise

Name: No Mayo Coleslaw
Prep time: 15 min
Ingredients: 1 jalapeno pepper finely chopped; 1/4 teaspoon garlic powder; 2 tablespoons freshly squeezed lemon juice; 1 1/2 tablespoons Dijon mustard; 1/4 cup olive oil; 1/2 medium head of green cabbage; 1/2 medium head of red cabbage; 1 to 2 grated carrots; 1/2 cup of chopped green onions.; 1/4 cup chopped fresh parsley or cilantro

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No-vinegar coleslaw is a healthy, refreshing coleslaw recipe that’s easy to make and doesn’t use vinegar or mayonnaise. Instead, it’s more like a cabbage salad made with crispy red cabbage and green cabbage, sweet carrots, and onions tossed in a mildly spicy lemon-based dressing.

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This vibrant coleslaw is the perfect side dish for your summer gatherings. You will love the way the tangy homemade dressing brings out the fresh flavor of the crunchy vegetables. Whenever I serve this simple coleslaw, everyone loves it! It really is a real crowd-pleaser. Plus, since it doesn’t contain mayo, it can last longer without needing refrigeration.

For a quick and easy summer dinner, try this colorful coleslaw on top of a pulled pork sandwich for a little extra crunch.

Why you will love Easy No Vinegar Coleslaw Recipe

It’s healthy! Cabbage is filled with vitatmins, minerals and nutrients.
There is no mayonnaise, which means no saturated fat!
It’s versatile; you can change up the ingredients each time you make it.

an overhead view of the ingredients: chopped onions & parsley, Shredded carrots, shredded cabbage, dressing

Here is what you will need

This is a brief summary of the ingredients needed to make this easy coleslaw recipe no vinegar and a convenient shopping list from my Instacart affiliate link. For a printable recipe card with exact measurements and detailed instructions, scroll down to the recipe card section.

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Ingredients

Cabbage
Carrots
Green Onions
Chopped Parsley or Cilantro
Freshly Squeezed Lemon Juice
Dijon Mustard
Olive Oil
Garlic Powder
Jalapeno Pepper

🥄Equipment

Sharp knife, mandoline slicer or a food processor
Cutting board
Large bowl
Citrus juicer

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How to make this no vinegar coleslaw recipe

Prepare all ingredients: Shred the cabbage and carrots using a sharp knife, box grater, mandoline slicer or food processor.

Chop the onions, jalapeno peppers, and parsley or cilantro. Squeeze the lemon juice and mix the dressing ingredients in a small bowl or mason jar.

an overhead view of the coleslaw ingredients in a bowl, carrots, cabbage, green onions and herbs with the dressing in a jar on the side

Step 1. Prepare the salad ingredients Place the vegetables into a large bowl.

Step 2. Give the dressing a quick stir or shake and pour it over the salad ingredients.

A view of the dressing being poured into the bowl with the vegetables.

the coleslaw ingredients mixed together in a glass bowl with a wooden spoon

Step 3. Use a wooden spoon to mix everything together. Serve immediately or place it in the refrigerator until it’s time to serve.

Ingredient Notes and Substitutions

Cabbage – I prefer using a combination of red cabbage and green cabbage when I make coleslaw. But you have the option to use just one type. Additionally, you can substitute with an equal amount of savoy or napa cabbage.

Green onions – can be substituted with an equal amount of chopped chives or chopped yellow or red onions.

Jalapeno pepper – adds a touch of spice to the slaw and can be left out if you don’t like the heat.

Dijon mustard – This makes the dressing zesty and adds a creamy texture and helps to emulsify the dressing. Dijon can be replaced with an equal amount of any variety of mustard.

Please note, that most prepared mustards have a small amount of vinegar in them. If you are looking to avoid vinegar completely, you can mix Colman’s dry mustard with a little bit of water and it to the dressing, or you can leave the mustard out completely.

Make-Ahead Instructions & Tips

Making this colorful coleslaw ahead of time is highly recommended for the best flavor!

If you have time, it’s best to make your slaw at least 30 minutes ahead of time and up to a day before.

All that you will need to do is simply assemble the salad using only half of the vinegar. Store the slaw and the remaining dressing in the fridge until it’s time to serve.

Pour the remaining dressing without vinegar over about 10 to 15 minutes before serving your coleslaw.

a view looking down into a bowl of coleslaw with a spoon

Storing and Using Leftovers

Store leftover coleslaw in the refrigerator for up to four days. If the slaw becomes dry, add some lemon juice and a few drops of olive oil.

Leftover coleslaw tastes great in sandwiches, tacos, and wraps, or toss it into a salad.

Recipe Variations

Mexican Coleslaw – For the dressing, mix together two tablespoons of lime juice, one tablespoon of Greek yogurt, one chopped jalapeno, and 1/4 cup of oil. Then, sprinkle cilantro over the coleslaw and add 1/4 to 1/2 cup of black beans.

Asian Coleslaw – For the dressing, combine one tablespoon of tamari or soy sauce, two tablespoons rice vinegar, one teaspoon of sesame oil, 1/4 cup of olive oil, and an optional tablespoon of peanut sauce. Add in 1/4 to 1/2 cup of sliced almonds or peanuts and mix well.

Mayo and Vinegar Coleslaw – Even though this is a recipe for a mayonnaise and vinegar-free coleslaw, you can change this slaw up and make it like a classic coleslaw recipe with vinegar and mayonnaise.

Mix together a 1/4 cup olive oil, 1/8 cup of any kind of vinegar such as apple cider vinegar, white wine vinegar, or red wine vinegar plus a few tablespoons of mayonnaise.

More tasty additions – add any of these simple ingredients to your homemade coleslaw: celery seeds, caraway seeds, sour cream, Greek yogurt, red onion, red bell pepper.

What to serve with coleslaw

Crispy and fresh coleslaw taste great with just about anything. We like coleslaw with pulled bbq pork, grilled chicken, or tacos.

Tips

Pour 1/2 to 3/4 of the dressing into the coleslaw and reserve the rest to pour it over the vegetables just before serving.
Take a shortcut and use pre-shredded cabbage from your local grocery store.

Recipe FAQs

My head of cabbage is bigger than I needed to make this recipe; what can I do with the cabbage before it goes bad?

Cabbage will last in the refrigerator if it’s not chopped or cut for up to two weeks. You can also make your sauerkraut with it, which will last for months in the fridge.