Tired of the same old mayo-rich coleslaw? If you're raising your hand, I hear you. I'm excited to share my zesty no mayo coleslaw recipe that's flavor packed, fresh, crunchy, and tangy. Ready to welcome a refreshing twist on the traditional coleslaw?
It's no surprise that coleslaw is more popular during the summer months when grilling season is in full effect, and this coleslaw is no exception.
The crisp and tanginess of this recipe paired with the sweet and smoky flavor of my Grilled Teriyaki Pork Ribs or the savory taste of these Charcoal Grilled Chicken Wings or these tender slow cooked Beef Back Ribs in the Oven where the richness of the meat complements the vibrant, zesty coleslaw is simply DELICIOUS.
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Ingredients
Let's get into the ingredients for whipping up this crunchy and vibrant salad.
- Cabbage: Whether you opt for the classic green cabbage or the vibrant red cabbage, or both you can't go wrong. The contrasting colors makes this coleslaw visually appealing while also adding to it's crunchy texture.
- Cucumbers: I used cocktail cucumbers but you can use regular cucumbers, Persian cucumbers or English cucumbers. I suggest slicing lengthwise down the center into quarters to remove the seeds.
- Scallions: Or, the green parts of green onion provides an aromatic touch while contributing to the overall balance of flavor.
- Additional add-ins: For an extra dose of crunch, toss in julienne-cut carrots for a pop of color, sprinkle in a handful of sliced almonds or sesame seeds.
See recipe card for quantities.
Ingredients for the Dressing
This dressing is a refreshing and tangy alternative that brings out the natural flavors of the veggies. The good news is that it comes together with just a handful of ingredients.
- Avocado oil, olive oil, or grapeseed oil
- White wine vinegar or red wine vinegar
- Shallots
- Fresh garlic
- Dijon mustard
- Parsley (dried or fresh)
- Kosher salt
- Honey optional but recommended
How to Make No Mayo Coleslaw
Check out the step-by-step instructions to bring it all together.
- Take your time shredding your cabbage by cutting into thin uniform strands.
- Cut your cucumber lengthwise then into quarters and slide a sharp knife down each quarter to remove the seeds then cut into cubes.
- Slice up the green parts of your green onion.
- Combine all the ingredients to make your dressing.
- Whisk until well combined and season to taste with kosher salt.
- In a large bowl, add all vegetables and toss.
- Drizzle your dressing over the top then toss until coated.
- Cover your coleslaw tightly with plastic wrap or a tight-fitting lid.
- Store in the fridge for at least one hour before serving. This will allow the flavors to meld together and for the coleslaw to reach its full potential.
Variations
Instead of cabbage, use shredded broccoli and add in thinly sliced bell peppers.
Take it a step further and toss in toasted nuts or seeds such as pumpkin seeds, sesame seeds.
Make Ahead
This coleslaw can absolutely be made in advance. Simply follow the instructions, cover tightly with plastic wrap or a tight-fitting lid and store in the fridge overnight until you're ready to serve.
Storage
If you have leftovers, cover tightly, and store in the fridge for up to 2 days.
Top Tips
- Take your time and shred your cabbage into thinly sliced uniform strands.
- It's important to remove the seeds from your cucumbers to prevent extra moisture and from making your salad become watery.
- Depending on how many people you're serving, you may not need to use the entire head of cabbage.
- If you have leftover cabbage, do not toss it out instead quickly saute it up in a pan with cooking oil, salt, and a squeeze of fresh lemon juice to create a different side dish. It's so good!
FAQ
Definitely, you can add yellow or orange bell pepper, red onion, and even apples or golden raisins or craisins for a pop of sweetness.
More Side Dishes
Looking for other recipes like this? Try these:
Pair with these Mains
These are my favorite dishes to serve with this lighter version coleslaw:
📖 Recipe
No Mayo Coleslaw
No Mayo ColeslawEquipment
- Salad bowl or mixing bowl
- Tongs
- Cutting board
- Chef's knife
- Mixing bowl for whisking vinaigrette dressing
Ingredients
Coleslaw
- ½ head green cabbage (finely shredded)
- ¼ head purple cabbage (finely shredded)
- 1.5 cups cucumbers
- ½ cup scallions (green parts of green onion)
No Mayo Coleslaw Dressing
- 4 tablespoon avocado oil (olive oil or grapeseed oil)
- 2 tablespoon white wine vinegar
- ½ tablespoon dijon mustard
- 1 teaspoon shallots (minced)
- ½ teaspoon garlic (minced)
- ½ teaspoon kosher salt (more to taste)
- 1 teaspoon parsley (fresh or dried parsley is optional)
- dash of honey (optional but recommended)
Instructions
No Mayo Coleslaw Dressing
- Add all ingredients to a mixing bowl and whisk until combined. Taste and add additional salt if needed. Set aside.
Coleslaw
- Take your time shredding your cabbage by cutting into thin uniform strands. Cut your cucumber lengthwise then into quarters and slide a sharp knife down each quarter to remove the seeds then cut into cubes. Slice up the green parts of your green onion. Set aside.
- In a large bowl, add all vegetables and toss. Drizzle your dressing over the top then toss again until coated.
- Cover your coleslaw tightly with plastic wrap or a tight-fitting lid. Store in the fridge for at least one hour before serving or overnight. This will allow the flavors to meld together and for your coleslaw to reach its full potential.
Notes
Nutrition
Nutrition Disclaimer
Nutritional information is an estimate provided by an online nutrition calculator. For the most accurate results, we recommend calculating the nutritional information using the specific ingredients and brands you use.
Lie says
I love these Paleo friendly recipes.I am sure these recipes good for those with Arteriosclerosis