No Mayo Coleslaw

This easy no-mayo coleslaw recipe is versatile and complements grilled or smoked proteins. It’s a great go-to slaw when you’re pressed for time!

Serve this egg free, dairy-free, no mayo coleslaw with smoked brisket, pork belly burnt ends, pulled pork, BBQ chicken sanwdiches, or fish tacos. This slaw has a bright, fresh flavor that compliments vegan options like jackfruit. If you love a crunchy, vinegar-based slaw, this recipe is for you!

Ingredients

• 14 ounce bag of coleslaw mix (shredded cabbage and carrots, without dressing)
• Apple cider vinegar
• Dijon mustard (sub with grainy mustard)
• Extra virgin olive oil
• Real maple syrup (sub with honey)
• Celery seed
• Salt and black pepper

How to make it

• Whisk vinegar with Dijon mustard, oil, maple syrup, celery seeds, black pepper, and salt in a large bowl. Taste and adjust as needed.
• Add shredded cabbage mixture to the coleslaw dressing, and toss with tongs to coat. Cover bowl and place it in the fridge for 30-60 minutes before serving.
• Store leftover no mayo coleslaw in an airtight container in the refrigerator for up to 2 days after preparation. The slaw might lose a lot of its crunch after the second day.
• Want to keep it crispy? See tips below for details.

Customize your no mayo coleslaw

• More ingredients: Add sliced green onion, thin strips of bell pepper, red onion, parsley, cilantro, or jalapenos to the slaw. Or, add thin strips of your favorite apples for a bright, sweet flavor.
• Substitutions: Not a fan of celery seeds? You can use dill or fennel seeds instead. 
• For a vegan option: Use a vegan-friendly Dijon mustard. The verjuice in some Dijon mustard contains casein or other animal by-products.
• Avoid mushy slaw: Make only what you need in the moment. Average 1/3 of a cup of slaw per sandwich. You’ll need 1 1/3 cups of slaw for four servings. Otherwise, keep the coleslaw mix and dressing stored in separate containers.

More recipes!

• Super Easy Sandwich Slaw
• Pulled Chicken Sandwiches
• Fresh Pulled Pork Spring Rolls

No Mayo Coleslaw

This quick and easy coleslaw recipe features a delicious vinegar-based dressing and will not overwhelm any of the proteins you choose to serve it with. It's a perfect pairing for sliced brisket, burnt ends, pulled pork, pulled chicken, or jackfruit barbecue sandwiches. This slaw can also be served on the side.

4.20 from 5 votes

Print Pin

Course: Side Dish

Cuisine: American BBQ

Keyword: coleslaw, sandwich slaw, slaw

Prep Time: 6 minutes minutes

Total Time: 6 minutes minutes

Servings: 5 servings

Calories: 36kcal

Ingredients

• 1 14 ounce bag of coleslaw mix (without dressing)
• 1/4 cup apple cider vinegar
• 1 tablespoon dijon mustard
• 1 tablespoon olive oil
• 1 tablespoon real maple syrup sub with honey
• 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, maple syrup, 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 serving.
• 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 coleslaw in an air tight container in the refrigerator for up to 2 days after preparation.
• *For vegan option, use a vegan friendly Dijon mustard.

Nutrition

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