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 creates the perfect harmony when paired with some of my favorite recipes such as the sweet smoky flavor of my Grilled Teriyaki Pork Ribs Recipe or the savory taste of the Best Charcoal Grilled Chicken Wings. Let's not forget about the tender slow cooked Beef Back Ribs in the Oven where the richness of the meat complements the vibrant, zesty coleslaw.
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.
No Mayo Coleslaw Dressing Ingredients
This dressing is a refreshing and tangy alternative that brings out the natural flavors of these crisp veggies. The good news it that this dressing comes together with just a handful of flavorful ingredients.
- Avocado oil, olive oil, or grapeseed oil
- White wine vinegar or red wine vinegar
- Fresh garlic
- Dijon mustard
- Parsley (dried or fresh)
- Kosher salt
- Honey optional but recommended
How to Make No Mayo Coleslaw
Check out these step by step instructions.
- 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.
Experiment with a medley of vegetables and make broccoli slaw. 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.
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.
If you have leftovers, cover tightly, and store in the fridge for up to 2 days.
- 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!
You certainly can. This will actually enhance the flavor of the coleslaw as the dressing has time to marinate the vegetables. Simply store in an airtight container then toss before serving.
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:
Did you make this recipe?
If so, let me know how it went. Leave a 'Star Rating' within the recipe card down below and/or TAG @cookingwithbliss on Instagram. I can't wait to see how it turned out.
No Mayo Coleslaw
- Salad bowl or mixing bowl
- Cutting board
- Chef's knife
- Mixing bowl for whisking vinaigrette dressing
- 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)
No Mayo Coleslaw Dressing
- Add all ingredients to a mixing bowl and whisk until combined. Taste and add additional salt if needed. Set aside.
- 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.