Easy Coleslaw Recipe – No Mayo
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Coleslaw is a classic side dish, but it often relies on a heavy, creamy mayonnaise dressing. If you are looking for a lighter version, this no-mayo coleslaw is a vibrant solution. This slaw swaps out the mayonnaise for a zesty blend of olive oil and fresh lemon juice, keeping things crispy and full of flavor.
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Why No-Mayo Coleslaw Works
- Flavor – It’s light, bright and tangy that pairs well with grilled meats, tacos and sandwiches.
- Healthy – No-mayo coleslaw is healthier than traditional cole slaw. There There is no diary or eggs, and it fits more diets.
- Versatile – It’s easy to customize with herbs, dressing, and extra veggies.
- Easy – It’s so simple to make, with just a few fresh ingredients.
Here is what you will need
Ingredients
- Cabbage – Any variety will work, I like to use a combo of green and red.
- Carrots
- Green Onions
- Chopped Parsley or Cilantro
- Freshly Squeezed Lemon Juice
- Dijon Mustard
- Olive Oil
- Garlic Powder
- Jalapeno Pepper
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.
Step 1. Prepare the salad ingredients. Place the vegetables and herbs into a large bowl.
Step 2. Give the dressing a quick stir or shake and pour it over the salad ingredients
Step 3. Use a wooden spoon to mix everything together. Serve immediately or place it in the refrigerator until it’s time to serve.
Tips
- Slice your veggies thin. Use a sharp knife or mandoline for fine shreds. This ensures every forkful is balanced.
- Let the slaw rest. Store it in the fridge for at least 30 minutes before serving which helps the dressing soak in and the flavors to blend.
- Always use fresh juice for the brightest flavor.
Make It Ahead For The Best Flavor!
Making this colorful coleslaw ahead of time is highly recommended for the best flavor!
- For the best taste and texture, make your slaw at least 30 minutes ahead, or up to a day before.
- Toss the salad with only half of the dressing. Chill the slaw and the remaining dressing separately.
- About 10 to 15 minutes before serving, add the rest of the dressing, toss, taste and adjust.
Storing and Using Leftovers
Store your no-mayo colesaw in an airtight container in the fridge. It will keep it’s crunch for about two days, but it’s best enjoyed in the first 24 hours. Stir before serving to redistribute any dressing that settles.
Leftover slaw works great in:
- Wraps or sandwiches for a quick lunch upgrade.
- Topping tacos or grain bowls.
- As a fresh, cool side to any main dish, especially grilled chicken or fish.
- Mixed into salads or rice bowls for a burst of brightness
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.
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.
Recipe FAQs
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.
Taste the slaw and tweak the flavors accordingly.
One small pepper adds gentle heat. Remove the seeds and membrane to tone the heat down or leave it out for zero heat.
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No Mayo Coleslaw
Equipment
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
Instructions
- Chop the jalapeno pepper, and place it into a small jar or bowl. Next, Add the lemon juice, mustard, and oil – shake well or whisk until all ingredients are combined.
- Use a food processor, sharp knife, or mandolin slicer to shred the cabbage and the carrots and place them into a bowl.
- Chop the onions and parsley; add them to the carrots and cabbage in the bowl.
- Pour the dressing over the vegetables in the bowl and mix everything together.
- Refrigerate until ready to serve
Notes
- Mexican Coleslaw: To make the dressing, use 2 tablespoons lime juice, 1 tablespoon Greek yogurt, 1 jalapeno, 1/4 cup oil, 1/2 teaspoon cumin and sprinkle it with cilantro. A
- Asian Coleslaw: Use 1 tablespoon soy or tamari sauce, 2 tablespoons rice vinegar, 1 teaspoon sesame oil, 1/2 teaspoon ginger, 1/4 cup oil to make the dressing. Add 1/4 to 1/2 cup of sliced almonds or peanuts.
Nutrition
Nutrition information provided is an estimate and can vary based on cooking methods and ingredients used
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Great recipes, thanks!
Hello E. Thanks for your comment!