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.

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 — derrickriches.com

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.

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.

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

Total Time: 6

Servings: servings

Calories: 36kcal

Ingredients

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

Instructions

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.