This healthier no mayo coleslaw is a fantastic side salad for summer. Coleslaw is perfect to serve with hamburgers, or a backyard BBQ. Make it in only 10 minutes, and store it in a refrigerator for up to 5 days!
This is a healthy coleslaw recipe without mayonnaise. The mayo is replaced with a delicious vinaigrette, which compliments the cabbage really well.
Coleslaw is excellent in burgers, and adds a lovely crunch. I serve it with my Crispy Chicken Burger and Air Fryer Hamburgers all the time. Although this recipe doesn't contain mayonnaise, it's certainly not lacking in flavor, and we actually prefer this over the traditional version.
With a tangy dressing, this vinegar based coleslaw has a fantastic flavor. You can also make a very quick version of it using coleslaw mix from the store.
Why you'll love it
- Easy to make
- Healthier and lighter than most coleslaw
- Gluten free, egg free, dairy free, vegan and vegetarian recipe
- Suitable for most diets including keto and whole30
- Stores really well for several days
- Only takes 10 minutes to prepare
Green cabbage + purple cabbage: The main ingredient in coleslaw. Use a combination of both, or just the one you prefer.
Parsley: Adds some color and flavor to the coleslaw.
Carrots: Traditional coleslaw recipe. Buy shredded carrots, or shred them yourself.
Onion: Red onion is great in salads.
Dijon mustard: Adds a lovely tang to the salad. Omit if you don't like mustard.
Apple cider vinegar: Used for the salad dressing.
Olive oil: For the vinaigrette.
Salt + freshly ground black pepper: Improves the flavor of the overall dish.
You can find full instructions + ingredient measurements in the recipe card at the bottom of this page
One: Slice and dice the vegetables, and add them to a mixing bowl.
Two: Combine the salad dressing ingredients in a small bowl, then add this to the salad.
Three: Stir to combine. Serve the coleslaw immediately, or store it in a refrigerator for later.
- Slice the cabbage as thinly as possible. This makes the dish easier to eat.
- You can save time by buying store bought shredded carrots and cabbage.
- Make the dish one or two days before you plan to serve it, and store it in a refrigerator. Coleslaw keeps really well for several days.
- Adjust the amount of mustard, vinegar and seasoning used in the dressing to suit your preferences.
- You can also use store bought apple cider vinaigrette instead of making your own if you prefer.
Old fashioned coleslaw is best served as a side dish for lunch or dinner. Pair it with your favorite entree. The crunchy texture, and mild flavors in this recipe makes it a great accompaniment to most meaty main courses. Here are some of my favorites:
- Pork and Apple Burgers
- Baked Turkey Burgers
- Honey Sriracha Wings
- Air Fryer Ribs
- Slow Cooker Pulled Pork
- Instant Pot Chicken Drumsticks
- Air Fryer Sausage
- Crockpot BBQ Chicken
Tex Mex version: Replace the apple cider vinegar with lime juice, and the parsley with cilantro.
More veggies: Feel free to add other vegetables, like corn, cherry tomatoes or peppers.
Traditional: If you want to make something closer to traditional coleslaw, you can add mayonnaise or Greek yogurt to give the dressing a creamy consistency.
Store any leftovers in a sealed container in a refrigerator for up to 5 days. Serve the coleslaw as a side dish with any entrees, or use the leftovers in stir fries or sandwiches.
You can also use the leftovers in a salad, and optionally add other ingredients like shredded chicken, vegetables and legumes to make a filling main course salad for lunch or dinner later in the week.
Frequently asked questions
Coleslaw is usually made with cabbage. You can of course make your own version with lettuce instead, but as lettuce has a finer consistency, the salad will not have the same delicious crunch as traditional coleslaw.
Make sure to use fresh, in-season cabbage and carrots, and season the dressing well. Many people, who don't like coleslaw, simply don't like the mayonnaise based dressing. Try to make your own dressing without mayo as a solution.
Traditional coleslaw dressing contains celery seeds, but they are of course optional. You can include or exclude them as you please.
You might also like these recipes
- Instant Pot Cabbage
- Sauteed Red Cabbage
- Avocado Chickpea Salad
- Black Bean Corn Salad
- Beetroot and Feta Salad
- French Potato Salad
- Watermelon Basil Salad
- Strawberry Walnut Salad
If you make this recipe, make sure to post a photo to Instagram with #hintofhealthy!
No Mayo Coleslaw
- ½ head purple cabbage
- ½ head green cabbage
- 3 carrots
- ½ cup parsley
- 1 red onion
- 1 tablespoon olive oil
- ½ tablespoon apple cider vinegar
- 1 teaspoon Dijon mustard
- ½ teaspoon Kosher salt
- ½ teaspoon black pepper
- Store leftovers in a fridge for up to 5 days.
- Adjust the amount of vinegar, mustard and freshly ground black pepper to suit your preference.
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