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No Mayo Coleslaw

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This is one of the easiest no mayo coleslaw recipes! It’s my ‘go-to’ slaw when I’m pressed for time. It’s versatile too and compliments so many grilled or smoked proteins! Serve this vinegar-based coleslaw with smoked brisket, pork belly burnt ends, pulled pork, or pulled chicken.

sandwich slaw

This simple no mayo coleslaw has a bright, fresh flavor that compliments most proteins, and vegan options like jackfruit. If you love a crunchy, vinegar-based slaw, this recipe is for you!

No mayo coleslaw Ingredients

  • 14 ounce bag of coleslaw mix (without dressing)
  • White vinegar (distilled vinegar)
  • Dijon mustard (sub with yellow or grainy mustard)
  • Olive oil
  • White sugar (granulated sugar)
  • Celery seed
  • Salt and black pepper
no mayo coleslaw in bowl

Making the slaw:

  • Combine vinegar with Dijon mustard, oil, sugar, celery seeds, black pepper, and salt in a large bowl.
  • Add coleslaw and using tongs, toss to coat—cover bowl and place into the refrigerator for 30 minutes before using.
  • Store leftover no mayo coleslaw in an airtight container in the refrigerator for up to 2 days after preparation. The slaw might become mushy after the second day. I recommend discarding it at that point. Want to keep it crispy? See tips section below for more information.
no mayo coleslaw

Customize your no mayo coleslaw

  • Add sliced green onion, thin strips of bell pepper, or jalapenos to the slaw. Or, add thin strips of your favorite apples.
  • Not a fan of celery seeds? You can use dill or fennel seeds instead.  If you’d prefer a creamy slaw, Try our Sandwich Slaw recipe.
  • *For a vegan option, use a vegan-friendly Dijon mustard. The verjuice in some Dijon mustard contains casein or other animal by-products.
  • To avoid mushy slaw, only make up the amount of no mayo coleslaw needed. Average 1/3 of a cup of slaw per sandwich. You’ll need 1 1/3 cups of slaw for four servings.
Quick N Dirty Slaw

No Mayo Coleslaw

This is a quick and easy recipe for a delicious vinegar based coleslaw. Try this with sliced brisket, burnt ends, pulled pork, pulled chicken, or jackfruit barbecue sandwiches. It has a clean flavor and will not overwhelm any of the proteins you choose. This slaw can also be served on the side.
4.67 from 3 votes
Print Pin
Course: Side Dish
Cuisine: American BBQ
Keyword: coleslaw, sandwich slaw, slaw
Prep Time: 6 minutes
Total Time: 6 minutes
Servings: 5 servings
Calories: 36kcal


  • 1 14 ounce bag of coleslaw mix (without dressing)
  • 1/3 cup white vinegar
  • 1 tablespoon dijon mustard
  • 1 tablespoon olive oil
  • 1 1/2 teaspoons white sugar
  • 1/2 teaspoon celery seed
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper


  • In a large bowl, combine vinegar with Dijon mustard, oil, sugar, celery seeds, black pepper and salt. Add coleslaw mix well to coat. Cover bowl and place into the refrigerator for 30 minutes to 1 hour before using.
  • Add sliced green onion, thin strips of bell pepper or jalapenos to suit your needs. This recipe is simply a base, so get creative and make it your own.
  • Store leftover slaw in an air tight container in the refrigerator for up to 2 days after preparation.
  • *For vegan option, use a vegan friendly Dijon mustard.


Calories: 36kcal | Carbohydrates: 2g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 151mg | Potassium: 9mg | Fiber: 1g | Sugar: 1g | Vitamin A: 3IU | Vitamin C: 1mg | Calcium: 7mg | Iron: 1mg

Photos by: Sabrina Baksh for derrickriches.com

Derrick Riches
Derrick Riches

I began writing about Barbecue & Grilling in 1997 with one mission, to help the backyard chef have the best experience possible.



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