The Best Coleslaw Recipe (No Mayo)

This post may contain affiliate links. See my disclosure for more info.

An easy recipe for coleslaw that has no mayo and is colorful, refreshing, and has a great crunchy texture. Plus, this one ingredient really takes it to the next level.

Coleslaw is typically associated with barbecues or potlucks as a side dish and more often than not is mixed with a heavy hand of mayo (among other things).

This is my tried and true recipe for coleslaw (no mayo) I make regularly. It’s just so good.

Why Does Coleslaw Get a Bad Rap?

I didn’t grow up going to KFC, but I know that many people seem to be obsessed with their “healthy” coleslaw. Once I looked at the ingredients, it made sense as to why.

Their coleslaw is loaded with refined sugar, inflammatory oils, and dairy products, which makes people crave more of it. Store-bought coleslaw is made similarly.

Ingredients

This easy coleslaw recipe uses no mayo and is both refined sugar-free and dairy-free. Here’s what we used:

• red cabbage
• green cabbage
• carrot
• apple – the star ingredient that really helps balance out the flavor and adds a refreshing element
• extra virgin olive oil
• white wine vinegar
• dijon mustard
• raw honey
• salt & pepper

Make It Your Way: Ingredient Substitutions

Please remember that recipes are just a starting point.

How can you make this coleslaw (no mayo) using what you already have? Here are some ideas…

• Don’t have two types of cabbage? ➝ use any color, alone or in combination: green, red, savoy, or napa (also called Chinese cabbage)
• No apples? ➝ use jicama, fennel, or bell pepper (red, orange, yellow) instead
• No olive oil? ➝ use avocado oil instead
• No white wine vinegar? ➝ other kinds of vinegar that work: apple cider, champagne, or rice wine
• No raw honey? ➝ maple syrup is great
• Delicious add-ins ➝ fresh herbs, toasted nuts or seeds

Side note: it doesn’t matter what ingredients you use for the slaw, just make sure the total amount is equal to 8 cups.

Recommended Tools

• chef knife
• cutting board
• food processor with the slicer and shredder attachment – this is the fastest and most efficient way to make coleslaw
• liquid measuring cups
• measuring spoons
• whisk
• mixing bowls

Helpful Tips For Making The Best Coleslaw With No Mayo

Fresh Is Best

Use fresh produce over a bag of pre-chopped vegetables. You get way more bang for your buck this way and you’ll also get a much more flavorful result. Plus, less plastic packaging is better for the environment.

How To Keep The Apples From Browning

To keep your apples from turning an unpleasant shade of brown in the coleslaw, squeeze them with lemon juice. Do this immediately after cutting them.

No Food Processor?

If you don’t have a food processor with the suggested attachments, you can also use your chef knife or a mandoline slicer. These options both take a little longer, but they still work great.

This is the easiest way to cut cabbage by hand:

1. Remove the wilted outer leaves and discard.
2. Cut off the stem and slice the cabbage in half (it doesn’t need to be perfect).
3. Remove the white core that you can see in each half and then cut them in half again so they’re in smaller pieces for either cutting (or using on the mandoline).
4. Cut them into thin slices until you’ve reached the desired amount.

How to Enjoy This May0-Free Coleslaw

• as a side
• with roasted cauliflower or fish tacos
• in a veggie packed turkey club sandwich
• alongside grilled salmon
• on top of a salad
• as a burger topping

More Recipes You’ll Love

• How to Make Quick Pickled Vegetables
• Marinated Portobello Mushrooms
• How to Make Caramelized Onions

How to Make The Best Coleslaw (No-Mayo!)

5 from 3 votes

This coleslaw is really easy to make and can be made with a variety of ingredients. This is the best condiment to add when you want to brighten up a dish with flavor and color.

Print Recipe Pin Recipe

Prep Time:20 mins

Total Time:20 mins

Keyword: easy recipes, healthy coleslaw recipe, side dish

Servings: 8 cups

Author: Lindsey Jenkins

Ingredients

Coleslaw

• 5 cups cabbage, thinly sliced red, green, napa, or savoy – any combination or alone
• 2 cups carrots, shredded
• 1 cup apple, cut into matchsticks about 1 medium apple

Dressing

• ¼ cup extra virgin olive oil
• 2 tablespoons white wine vinegar
• 2 teaspoons raw honey
• ½ tablespoon dijon mustard
• ¼ teaspoon sea salt
• freshly ground black pepper

Instructions

• In a small bowl, whisk all the dressing ingredients together until combined and set aside.
• In a large bowl, combine the cabbage, carrots, and apple. Pour the dressing over top and toss to combine.
• Place in the refrigerator for at least 30 minutes to allow the flavors to develop. Enjoy for up to 5 days.

Notes

• How can you make this coleslaw (no mayo) using what you already have? Here are some ideas…

• • Don’t have two types of cabbage? ➝ use any color, alone or in combination: green, red, savoy, or napa (also called Chinese cabbage)
  • No apples? ➝ use jicama, fennel, or bell pepper (red, orange, yellow) instead
  • No olive oil? ➝ use avocado oil instead
  • No white wine vinegar? ➝ other kinds of vinegar that work: apple cider, champagne, or rice wine
  • No raw honey? ➝ maple syrup is great
  • Delicious add-ins ➝ fresh herbs, nuts, or seeds

• Side note: it doesn’t matter what ingredients you use for the slaw, just make sure the total amount is equal to 8 cups.

Tried this recipe?Leave a comment and rating below!