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No Mayo Coleslaw is what I reach for when I want crunch without the heaviness. Crisp cabbage with a sharp vinegar bite. A zippy dressing bursting with flavor and a little sweet heat. It’s the kind of coleslaw you’ll crave when creamy just feels like too much.

A bowl of colorful coleslaw with shredded cabbage, carrots, and greens, topped with seeds. Two serving utensils, a bowl of pumpkin seeds, a bowl of salt, and a red checkered napkin are beside the bowl on a marble surface.

In my kitchen, coleslaw is a regular in our rotation. Tacos. Sandwiches. BBQ chicken nights.

I love the crunch, but I don’t always want mayonnaise involved, especially when it’s hot out and food is sitting on the table for a bit. When I tested this no mayo coleslaw recipe, I wanted something punchy and fresh, with flavors that would go with most any protein.

This version is simple, but balanced.. Vinegar for zip. Olive oil for richness. Mustard for backbone. A touch of sweetness.

This one stays crisp for about a day, travels well, and doesn’t feel like a compromise at all.

Photo of Shredded red cabbage, carrots, red onion, chopped parsley, pepitas, olive oil, rice wine vinegar, spicy mustard, Swerve, miced garlic, cayenne pepper, salt, and pepper in white prep bowls.

Let’s Talk Ingredients

When I tested this coleslaw no mayo recipe with white onion, it was harsher and not my favorite, so I stuck with red.

For the dressing, olive oil is the base. I tested this with avocado oil and it worked, but olive oil has more flavor and gives this coleslaw dressing a little personality. Mustard is where you can play. Dijon mustard works, brown mustard works, but I don’t love yellow mustard here. It flattens the dressing.

The sweetener is flexible. Use sugar, a keto-friendly sugar substitute, or a liquid sweetener like honey.

How to Make Coleslaw Without Mayonnaise

A bowl with shredded cabbage, carrots, red onion, and pumpkin seeds sits near a blender filled with oil, vinegar, sweetener and spices—perfect for a quick coleslaw recipe with no mayo on a white wooden surface. — Mix the coleslaw dressing in your blender.

A white bowl filled with rows of chopped red onion, parsley, shredded purple cabbage, pumpkin seeds, and shredded carrots highlights this colorful No Mayo Coleslaw next to a small bowl of dressing on a white wooden table. — Place the other ingredients in a bowl.

A bowl of chopped red onions, purple cabbage, parsley, shredded carrots, and pumpkin seeds with a yellow dressing poured on top—this vibrant No Mayo Coleslaw sits on a white wooden surface, perfect for a fresh and healthy side. — Toss to coat.

Tips & Tricks

If the flavor is falling flat, it’s almost never a salt problem. A splash more vinegar or a stronger hit of mustard wakes up a coleslaw dressing faster than piling on seasoning.

If your no mayo coleslaw dressing keeps separating, that’s normal oil-and-vinegar behavior. Whisking helps, but using a blender to make the dressing is your best option.

Making this ahead is good, but I recommend no more than 24 hours. After that, it still tastes good, but you lose texture.

Serving Suggestions

This Coleslaw is great in wraps and on burgers with sandwiches. Or, serve it as a side!
I love it with Air Fryer Fried Chicken Legs or this Air Fryer Chicken Breast Recipe.
It would be great with these Healthy Burgers or these Italian Burgers.

A colorful cabbage slaw with shredded carrots, herbs, and seeds is served in a white bowl. Nearby are pumpkin seeds in a small bowl, a bowl of salt, serving utensils, and a red gingham napkin on a marble surface.

Tools

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Mixing Bowls
Blender
Food Processor (for shredding cabbage) - optional

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A large white bowl filled with colorful coleslaw made of shredded red and green cabbage, carrots, kale, and pumpkin seeds, set on a white table with serving utensils and a red checkered napkin nearby.

Print Recipe

5 from 11 votes

No Mayo Coleslaw

Prep Time10

Total Time10

Course: Side Dish

Cuisine: American, Gluten Free, Vegan, Vegetarian

Keyword: coleslaw without mayo, no mayo coleslaw

Servings:

Calories: 131kcal

Author: Wendy Polisi

Ingredients

½ medium cabbage shredded (red, green or a blend)
2 medium carrots peeled and grated or julienned
½ red onion diced or sliced thin
¼ cup fresh chopped parsley
¼ cup pepitas or sunflower seeds

Coleslaw Dressing

⅓ cup extra virgin olive oil
¼ cup rice wine vinegar or apple cider vinegar
2 tablespoons spicy mustard
2 tablespoons sugar or sugar alternative
½ teaspoon minced garlic
¼ teaspoon cayenne pepper omit if you don’t like heat
½ teaspoon sea salt
¼ teaspoon fresh ground pepper

US Customary - Metric

Instructions

In a large bowl, combine cabbage, carrots, red onion, parsley, and pepitas.
In a blender combine olive oil, rice wine vinegar, mustard, Swerve, garlic, cayenne pepper salt, and pepper.
Process until smooth.
Toss the coleslaw dressing with the cabbage mixture. Refrigerate until ready to serve.

Notes

Using a calorie-free sugar alternative reduces the calories per serving to about 120.

Variations

For Mexican Coleslaw without Mayo, use lime juice in place of vinegar and cilantro in place of parsley. Add a seeded diced jalapeño or ⅓ cup diced pickled jalapeños. (If you go that route I'd toss a bit of the jalapeño brine into the dressing.)
Add 1 tablespoon Sriracha, 2 teaspoons of fish sauce and 2 teaspoons toasted sesame oil. In place of the pepitas, top with sesame seed.
Add 1 teaspoon celery salt and ½ teaspoon dry mustard.

Nutrition

Filed Under:

Game Day Recipes Gluten Free Recipes Keto and Low Carb Recipes Vegan Recipes Vegetarian Recipes