This refreshing mayo-free coleslaw is the perfect side dish for any meal! With a bright, tangy dressing and crisp vegetables, it’s lighter than traditional coleslaw while still being absolutely delicious. The secret is in the simple vinegar-based dressing that lets the fresh cabbage and vegetables shine through. This recipe comes together in just minutes and tastes even better the next day as the flavors meld together beautifully.
I absolutely love making coleslaw without mayo because it feels fresher and brighter, especially during warmer months. The acid from the vinegar and citrus creates the perfect balance of flavors without any heaviness. This version is also naturally dairy-free and works wonderfully alongside grilled proteins, tacos, sandwiches, or as part of a light salad spread.
What I love most about this coleslaw recipe is its versatility. You can serve it cold straight from the fridge, or let it sit at room temperature for a few hours to allow the flavors to develop. The vegetables remain crisp thanks to the vinegar-based dressing, which actually helps preserve the texture better than mayo-based versions. For a protein-packed meal, pair this with our Easy Chicken Alfredo or enjoy it alongside grilled fish.
The beauty of this recipe is that it requires just a handful of pantry staples and about 15 minutes of prep time. No special equipment needed – just a sharp knife or mandoline and a mixing bowl. Whether you’re meal prepping for the week, hosting a backyard barbecue, or simply looking for a quick weeknight side dish, this mayo-free coleslaw delivers every single time. The dressing is so simple yet so flavorful that you’ll find yourself making it again and again. Check out our Heavy Cream Alfredo Sauce for complementary main dish inspiration.
For an elegant plating option, try serving this alongside our Delicious Heavy Cream Pasta. This coleslaw also works beautifully as a topping for pulled pork sandwiches, fish tacos, or even as a fresh accompaniment to Asian-inspired dishes. The acidic, crisp nature of this slaw cuts through rich foods perfectly. Make a double batch and store it in the refrigerator for up to five days – it’s perfect for meal prep! For more creative salad ideas, explore our Perfect Creamy Pasta Recipe which pairs beautifully with this fresh slaw.
Ingredients
- 1 medium head green cabbage, thinly sliced (about 6 cups)
- 1 medium head red cabbage, thinly sliced (about 4 cups)
- 3 large carrots, julienned or grated
- 1/2 red onion, thinly sliced
- 1/4 cup fresh lime juice
- 3 tablespoons rice vinegar
- 2 tablespoons apple cider vinegar
- 2 tablespoons honey or maple syrup
- 2 tablespoons olive oil
- 1 tablespoon Dijon mustard
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon red pepper flakes (optional)
- 1/4 cup fresh cilantro, chopped
- 1/4 cup fresh mint, chopped
- 2 tablespoons sesame seeds (optional garnish)
Instructions
- Prepare your vegetables by washing and drying them thoroughly. Using a sharp knife or mandoline, thinly slice the green cabbage into thin ribbons, about 1/8 inch thick, and place in a large mixing bowl.
- Slice the red cabbage into thin ribbons using the same method and add to the bowl with the green cabbage, mixing them together gently.
- Julienne or grate the carrots into thin matchstick-sized pieces and add them to the cabbage mixture in the bowl.
- Thinly slice the red onion by cutting it in half lengthwise, then slicing into thin half-moons. Add to the vegetable mixture.
- In a separate small bowl or measuring cup, combine the fresh lime juice, rice vinegar, and apple cider vinegar together.
- Add the honey or maple syrup to the vinegar mixture and whisk together until the honey is completely dissolved.
- Pour in the olive oil and Dijon mustard, whisking vigorously until the dressing is well combined and emulsified.
- Add the minced garlic to the dressing and stir well to incorporate, allowing the garlic to distribute evenly throughout.
- Season the dressing with salt, black pepper, and red pepper flakes if using. Taste and adjust seasonings as needed.
- Pour the dressing over the prepared vegetables in the large bowl, starting with about three-quarters of it.
- Toss the coleslaw thoroughly and vigorously with two forks or salad tongs, making sure all the vegetables are well coated with the dressing.
- Taste the coleslaw and add the remaining dressing if needed, along with any additional salt or pepper to your preference.
- Add the fresh cilantro and mint to the coleslaw and toss gently to distribute the fresh herbs throughout.
- Let the coleslaw sit at room temperature for 15-20 minutes to allow the flavors to meld together and the vegetables to soften slightly.
- Transfer to a serving bowl or individual plates and garnish with sesame seeds if desired. Serve immediately or refrigerate until ready to serve.
- If making ahead, store in an airtight container in the refrigerator for up to 5 days, giving it a quick toss before serving.
Pro Tips
- This mayo-free coleslaw is perfect for anyone avoiding dairy or looking for a lighter alternative to traditional creamy slaw. The vinegar-based dressing keeps everything crisp and fresh-tasting.
- Feel free to customize the vegetables based on what you have on hand. Shredded beets, thinly sliced radishes, or julienned jicama all work wonderfully in this recipe.
- The dressing can be made up to two days ahead and stored in a glass jar in the refrigerator. Simply shake before using and pour over freshly cut vegetables when ready to serve.
- For a spicier version, add a teaspoon of sriracha or hot sauce to the dressing. You can also increase the red pepper flakes for more heat.
- This coleslaw is best served cold or at room temperature. It will keep in the refrigerator for up to five days, though it’s best consumed within the first two to three days for optimal crispness and flavor.
- The fresh herbs (cilantro and mint) can be added just before serving to maintain their bright flavor and vibrant color. If making ahead, store them separately and add when ready to eat.
- For a sweeter slaw, add an extra tablespoon of honey. For a more acidic version, increase the vinegar by one tablespoon.
- This recipe doubles easily if you’re serving a crowd. Simply multiply all ingredients by two and use a larger mixing bowl.
- Sesame seeds, pumpkin seeds, or sunflower seeds make excellent garnishes and add a nice textural contrast to the tender vegetables.
- This coleslaw pairs beautifully with Asian-inspired dishes, grilled proteins, sandwiches, and tacos. It’s also wonderful as a base for grain bowls or added to lettuce wraps.
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