Vegan Easy Coleslaw Recipe | Dressing w/ No Sugar & No Mayo (2024)

Now that the party season is in full swing, I am always looking for fun and creative ways to bring vegetables to a potluck or a party. Since so many of my friends and family eat with their eyes, I knew I had to come up with a colorful salad that would be both nutritious and delicious.

That’s when a healthy, light coleslaw recipe came to mind. And when I started doing my research for coleslaw recipes, I never realized that cabbage is so good for you (it’s a superfood)! It is packed with a number of vitamins and minerals, low in calories, and full of antioxidants.

Vegan Easy Coleslaw Recipe | Dressing w/ No Sugar & No Mayo (1)

Upon further research, I learned the purple aka red cabbage has more nutrients than the green variety. And when I discovered a no mayo dressing was possible, I knew I was on the right track. I tested it for my husband and he simply couldn’t get enough!

Top it on sandwiches, serve it as a side dish, or simply eat it straight from the bowl, you won’t be able to get enough of this healthy coleslaw recipe, too!

Vegan Easy Coleslaw Recipe | Dressing w/ No Sugar & No Mayo (2)

Is Coleslaw Healthy? Benefits of Eating Cabbage

This homemade oil and vinegar coleslaw is healthy since cabbage is considered to be a superfood! Cabbage comes from the same vegetable family as kale, broccoli, and cauliflower, so it’s a vegetable we should all eat more often. One cup of cabbage provides 85% of your daily value of Vitamin K and is a good source of Vitamin A, C, B6, iron, and fiber, and contains a number of antioxidants.

Additionally, I refrained from using sugar in the dressing to make it a tidbit healthier.

When a coleslaw recipe is smothered in a thick, mayo-laden dressing (like it is in the traditional coleslaw recipe), the answer may be no. But with our coleslaw without mayo, you bet it is healthy!

No Mayo Coleslaw Ingredients

For The Cabbage Coleslaw:

Vegan Easy Coleslaw Recipe | Dressing w/ No Sugar & No Mayo (3)
  • Green Cabbage – I used traditional green cabbage for a simple slaw recipe, but you can use Napa cabbage as well, which has a more tender, delicate texture
  • Red Cabbage – also known as purple cabbage
  • Grated Carrots – you will need 4-5 medium-size carrots for this mayo-free coleslaw
  • Red Onion
  • Italian Parsley – I used the flat-leaf variety since it has more flavor
  • Jalapeno – seeded & chopped for less spice
  • Celery Seed – also known as Celery Salt
  • Walnuts – lightly toasted & cooled

For The Easy Coleslaw Dressing (without Mayo):

Vegan Easy Coleslaw Recipe | Dressing w/ No Sugar & No Mayo (4)
  • Extra Virgin Olive Oil – since this is a raw salad, the extra virgin variety provides a light & fruity flavor
  • Lemon Juice
  • Apple Cider Vinegar – white vinegar can be substituted
  • Garlic – minced
  • Kosher Salt & Black Pepper – more or less, depending on taste

How To Make Coleslaw Without Mayo

This healthy coleslaw without mayo recipe can be made in 4 folds.

  1. Prep the salad ingredients: In a large bowl, combine the thinly sliced (more on that later!) green & red cabbage, carrots, onions, jalapeno, and celery seed. Give it a gentle toss to evenly distribute the ingredients.
  2. Make The Coleslaw Dressing (no mayo): In a mason jar with a tight-fitting lid, combine the olive oil, lemon juice, vinegar, garlic, salt, & pepper. Securely close it with the lid and give the dressing a shake.
  3. Assemble the coleslaw: Pour the dressing over the coleslaw ingredients. Toss it gently to evenly coat the entire salad. Finish with the toasted walnuts and parsley.
  4. Let It Rest: Cover it with stretch film and let it sit in the fridge for at least 30 minutes so that the cabbage leaves can soften a little bit before you are ready to serve.

How To Make This Healthy Coleslaw Dressing Recipe

A simple coleslaw dressing with no mayo is easy to make with the help of extra virgin olive oil, lemon juice, and apple cider vinegar. Rather than the thick and gloopy mayonnaise, olive oil provides healthy fats and a smooth coating, while lemon juice and apple cider vinegar give it a subtle hint of acidity to balance out the flavors.

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PRO TIP: A mason jar certainly comes in handy for this coleslaw dressing without mayo. All you need to do is place all the ingredients in the mason jar, close tightly, and shake until the ingredients are combined. Shaking a bit vigorously helps the dressing emulsify, resulting in a shinier and smoother finish.

How To Slice Cabbage

The goal of any well-made, from-scratch coleslaw is to slice the cabbage as thin as possible while still maintaining its integrity. I found there are three ways to accomplish this – using a very sharp knife, mandoline, or food processor.

With a Knife

For slicing the cabbage with a knife, first make sure it is very sharp, to make the slicing process much easier. Place the whole cabbage head on your cutting board. Slice into quarters, then trim and discard the core by slicing into it on an angle. Proceed by slicing each cabbage quarter as thin as you can until you get 2 cups.

PRO TIP: For even more control over slicing the cabbage by hand, separate the leaves into small, flat stacks. Use one hand to keep the stack in place, while using the other to slice through each stack as thinly as possible.

With a Mandoline

For slicing cabbage with a mandoline, set your mandoline to the second thinnest setting. I found the thinnest setting on my mandoline produced cabbage slices that were too thin.

Place the whole cabbage on your cutting board. Slice into quarters, then trim and discard the core by slicing into it on an angle. Proceed by slicing each cabbage quarter on your mandoline, using the handguard for safety.

In need of a new mandoline in the kitchen? This is the brand (affiliate link) that I have and love. If you are in need of an easy to use, clean up, operate, and store mandoline I cannot recommend it enough. It is safe to use and does a great job shredding all kinds of vegetables and fruits.

Using a Food Processor

Of all three methods, I think using a food processor is the easiest and quickest one.

Before youshred cabbage in a food processor, first slice your cabbage into quarters. Then slice into quarters, trim and discard the core by slicing into it on an angle.
Fit your food processor with the shredding disk (aka grading disk) and feed each quarter of cabbage into the tube as the machine is running.

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How Much Sliced Cabbage is In One Head?

One medium-size green or red cabbage will yield 8 cups of thinly sliced cabbage. If that seems like a lot of excess cabbage, simply double the recipe or save the remaining cabbage for my Sesame Asian Chicken Salad.

How To Make Coleslaw From A Bag:

Although I prefer to use fresh vegetables for this recipe, if I am short on time, the prepackaged bags of coleslaw you can find in the grocery store work wonders and save you a lot of time in the kitchen.

For this recipe, you will need 1 (16 oz) store-bought bag of shredded slaw mix which includes green cabbage, red cabbage, and carrots. Simply add the remaining ingredients, prepare the dressing, and mix to combine.

What Kind of Vinegar For Coleslaw?

I prefer the subtly sweet flavor of apple cider vinegar to make more of a sweet and tangy coleslaw. If you don’t have apple cider vinegar on hand, white vinegar will work just as well.

Can I Make This Vegan Slaw Ahead?

Yes, and it actually tastes better when made ahead. To get the best results, make this coleslaw recipe without mayo at least 30-minutes (or up to 2 hours) before serving to allow enough time for the cabbage and vegetables to absorb the dressing.

A Few Tips For Making The best No Mayo Coleslaw Recipe:

  • Want to sweeten it up a bit? Now, I know that my version here is a no-sugar coleslaw and many of you might prefer your coleslaw with a bit of sweetness. If that us you, feel free to add 1-tablespoon maple or agave syrup to the simple coleslaw dressing.
  • Don’t have walnuts on hand? Substitute an equal amount of toasted, chopped almonds instead.
  • Looking to up the nutrition? Omit the green cabbage and make a bright and beautiful red cabbage slaw with 4 cups thinly sliced red cabbage (about the amount you will get from ½ medium head of red cabbage) and turn it into a purple cabbage coleslaw.
  • Want to make this a keto coleslaw (no mayo)? Omit the grated carrots and simply replace it with an equal amount of green and red cabbage.
  • Have guests who can’t live without mayonnaise in their coleslaw? No worries, add 2 tablespoons of your favorite mayonnaise (I love vegan mayo – this brand (affiliate link) is my favorite ) into the dressing, give it a shake, and drizzle the cole slaw with it.
  • Don’t have red onion on hand? Swap it with green onions.
  • Looking for leftovers? This healthy coleslaw recipe will last up to 2 days stored in an airtight container in the fridge. I recommend only 2 days because, after the two-day mark, the coleslaw starts to breakdown and become too soggy.

Other Cabbage Recipes You Might Also Like

  • Stuffed Cabbage Soup Recipe
  • Cabbage Sloppy Joes
  • Sesame Chicken Salad
  • Lo Mein Chicken
  • Kale Apple Slaw

Other Vegetable Side Dishes You Might Also Like

  • No Mayo Potato Salad
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  • My Go-To Recipe for Potato Salad
  • Love salads? Check out all our salad recipes in one place.

No Mayo Coleslaw Recipe

By Aysegul Sanford

Yields: 6 servings

Prep Time: 1 hour hr

Total Time: 1 hour hr

This Healthy No Mayo Coleslaw recipe is made with red and green cabbage, carrots, red onion, and jalapeno and drizzled with a homemade sugar-free olive oil and vinegar dressing. Perfect for any potluck, picnic, or party.

Vegan Easy Coleslaw Recipe | Dressing w/ No Sugar & No Mayo (7)

4.86 from 14 votes

Print Recipe

Ingredients

For The Coleslaw:

  • 2 cups green cabbage sliced thinly
  • 2 cups red cabbage sliced thinly
  • 2 cups grated carrots 4-5 large carrots
  • ½ cup red onion chopped or sliced thinly
  • ½ cup chopped Italian parsley
  • 1 jalapeno seeded and chopped
  • 1 teaspoon celery seed
  • ½ cup walnuts lightly toasted

For The No Mayo Coleslaw Dressing:

  • ¼ cup extra virgin olive oil
  • 2 tablespoons lemon juice
  • 2 tablespoons apple cider vinegar
  • 1 clove garlic minced
  • 1 teaspoon kosher salt
  • ¼ teaspoon ground black pepper

Instructions

  • To prepare the coleslaw: Place green cabbage, red cabbage, and carrot in a bowl.

  • Stir in the onion, parsley, jalapeno, and celery seed. Give it a gentle toss to make sure that all the vegetables are equally distributed in the bowl.

  • To make the dressing: Place olive oil, lemon juice, vinegar, garlic, salt and pepper in a mason jar. Close it with the lid and give it a shake.

  • Drizzle the salad with the dressing and toss. Sprinkle it with walnuts. Taste for seasoning, add more (if necessary) and serve.

Video

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Notes

  • The prep time listed below includes the 30 minute refrigeration time. If you decide to let it sit in the fridge please add more time to the total time.
  • Want to sweeten it up a bit? Now, I know that my version here is a no-sugar coleslaw and many of you might prefer your coleslaw with a bit of sweetness. If that us you, feel free to add 1-tablespoon maple or agave syrup to the simple coleslaw dressing.
  • Don’t have walnuts on hand? Substitute an equal amount of toasted, chopped almonds instead.
  • Looking to up the nutrition? Omit the green cabbage and make a bright and beautiful red cabbage slaw with 4 cups thinly sliced red cabbage (about the amount you will get from ½ medium head of red cabbage) and turn it into a purple cabbage coleslaw.
  • Want to make this a keto coleslaw (no mayo)? Omit the grated carrots and simply replace it with an equal amount of green and red cabbage.
  • Have guests who can’t live without mayonnaise in their coleslaw? No worries, add 2 tablespoons of your favorite mayonnaise (I love vegan mayo – this brand (affiliate link) is my favorite ) into the dressing, give it a shake, and drizzle the cole slaw with it.
  • Don’t have red onion on hand? Swap it with green onions.
  • Looking for leftovers? This healthy coleslaw recipe will last up to 2 days stored in an airtight container in the fridge. I recommend only 2 days because, after the two-day mark, the coleslaw starts to breakdown and become too soggy.

Nutrition

Calories: 188kcal | Carbohydrates: 11g | Protein: 3g | Fat: 16g | Saturated Fat: 2g | Sodium: 1209mg | Potassium: 338mg | Fiber: 4g | Sugar: 5g | Vitamin A: 7928IU | Vitamin C: 40mg | Calcium: 62mg | Iron: 1mg

Course: Salad

Cuisine: American

Tried this Recipe? Tag me Today!Mention @FoolproofLiving or tag #foolproofeats!

This recipe was originally published in September 2019. It has been updated with additional information with no changes to the originally published recipe in June 2020.

Like this recipe? Consider sharing:

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Vegan Easy Coleslaw Recipe | Dressing w/ No Sugar & No Mayo (2024)

FAQs

What is vegan coleslaw made of? ›

What is vegan coleslaw mix made of? The non-dairy dressing in this recipe features a simple combination of Dijon mustard, lemon juice and olive oil. This is used to coat chopped white and red cabbage plus grated carrots and sliced red onion.

How many calories are in coleslaw without mayonnaise? ›

Calories. Due to the lack of mayonnaise in vinegar cole slaw, the side dish is relatively low in calories. One cup of vinegar cole slaw contains 50 calories, an amount that comprises just 2.5 percent of your total calories, based on a 2,000-calorie diet.

What is a substitute for white vinegar in coleslaw? ›

A rice vinegar would work but as it has lower acidity (4.5 - 5%), adding a little lemon juice would increase the overall sourness. Lemon juice added to champagne or white wine vinegar would also work with a little more needed for the former as it's slightly “sweeter”.

Where to get vegan coleslaw? ›

Sainsbury's Rich Vegan Deli-Style Coleslaw 300g | Sainsbury's.

How many carbs are in vegan coleslaw? ›

Coop Gro Vegan Coleslaw (1 tbsp) contains 4g total carbs, 3.5g net carbs, 9.2g fat, 0.5g protein, and 100 calories.

Can you eat Coleslaw when trying to lose weight? ›

Yes. Coleslaw can absolutely be part of a healthy eating plan as long as you choose your dressing carefully. Toby Amidor, MS, RD, CDN, is a registered dietitian and consultant who specializes in food safety and culinary nutrition.

Which is healthier salad or Coleslaw? ›

Classic coleslaw is full of shredded cabbage and carrots. The dressing, however, is made with mayonnaise and sugar. There is usually about ½ a cup of mayonnaise and usually a couple tablespoons of sugar. That adds up to more calories and more fat than you're probably looking for in a salad.

What is Amish coleslaw made of? ›

Amish Vinegar Slaw or Old Fashioned Coleslaw is lighter and tangier than a classic mayo based slaw. Made with shredded cabbage, onion, apple cider vinegar, and dry mustard. This is the perfect quick Side Dish that you can bring along to BBQs, potlucks, and family gatherings.

What is the difference between cabbage slaw and coleslaw? ›

Or coleslaws — what's the difference? Really nothing. Technically, coleslaw involves cabbage, whether green, red or napa, while the category of slaws can include all kinds of chopped or shredded crunchy vegetables. The two words are used interchangeably for the most part however.

What is KFC coleslaw made of? ›

There are only 3 vegetables: You can buy a bag of pre-shredded coleslaw and finely chop that, if you prefer. But keep in mind that true KFC Coleslaw only contains green cabbage, carrots, and onions, so don't use the packaged cabbage that has red cabbage or any herbs.

Is apple cider vinegar better than white vinegar for coleslaw? ›

Whether your coleslaw is with or without mayonnaise, simple or chock-full of ingredients, a splash of this vinegar adds a welcome fruity and tangy note that's more balanced and not as sharp as other types of vinegar, like white or red wine vinegar.

What can I use in place of apple cider vinegar in coleslaw? ›

Distilled white vinegar is a great substitute for apple cider vinegar. Lemon Juice.

Can I use apple cider vinegar instead of white vinegar? ›

White vinegar substitute: If you need a different vinegar to substitute for white vinegar, use apple cider vinegar or malt vinegar. You could also swap in lemon or lime juice, depending on your recipe. When you're canning or pickling, there are no comparable substitutes.

Is mayonnaise vegan? ›

Is mayo vegan? Due to the presence of egg yolk, mayo typically isn't vegan friendly. This means that a lot of commonly-found mayo is not suitable for those on a plant-based diet. However, as more people are experimenting with plant-based diets, several brands have launched a vegan mayo to reflect the growing market.

Why did KFC stop selling coleslaw? ›

The fast food chain was forced to stop selling its coleslaw tubs when a supply issue meant the slaw would have to be served up without the dressing. “We are currently experiencing a supply issue with our KFC coleslaw dressing,” a KFC spokesperson said. The slaw is made up of cabbage and carrots coated in mayonnaise.

Why did Chick Fil A get rid of coleslaw? ›

"But as our sales volumes grew, it just wasn't feasible to keep adding to the menu without taking anything away." Chick-fil-A cut cole slaw from the menu in January to make room for a new "superfood" side of kale and broccolini in a maple vinaigrette dressing.

What's the difference between coleslaw and slaw? ›

The real difference is that the raw, chopped vegetables in coleslaw are primarily cabbage: Napa, red, savoy, or bok choy. Slaw without the cole can feature any crunchy veggie in place of cabbage, including chopped or shredded broccoli, carrots, snow peas, jicama, and more.

References

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