No-Mayo Coleslaw

ByMadison Wetherill

This vinegar-based No-Mayo Coleslaw is the fresh, crunchy side you didn't know you were missing. Tossed in a zesty vinaigrette, it's light, flavorful and perfect for everything from backyard BBQs to taco night.

Jump to Recipe
A bowl of coleslaw featuring shredded green and purple cabbage, carrots, and parsley, with a gold serving spoon on the side.

This post contains affiliate links. Affiliate links support A Joyfully Mad Kitchen at no additional cost to you. I receive a commission if you choose to make a purchase through these links.

🚀 30 Minutes to Dinner Magic

Grab kid tested recipes that actually work for busy families who want wholesome meals without the stress!

No-Mayo Coleslaw Recipe

I've never understood the obsession with mayo - it's just not my thing, especially when it's slathered all over summer sides!

That's why I created this No-Mayo Coleslaw for one of our backyard barbecues, and honestly, it was a game-changer. It's crunchy, bright and full of tangy flavor, and I love how it feels lighter but still totally satisfying.

If you've tried my No-Mayo French Potato Salad, you already know I'm on a mission to make picnic food more delicious without the heavy stuff. This slaw has quickly become a favorite at our cookouts, and I think you're going to love it too.

Why You'll Love This Recipe

  • No mayo required! It's a lighter, fresher take on traditional coleslaw that still packs tons of flavor. Perfect for barbecues.
  • Quick and easy. Just whisk, toss and chill - no cooking or chopping needed if you use a bagged mix.
  • Versatile and vibrant - Perfect as a side dish, sandwich topper, or taco filler with its bright, tangy crunch.
A variety of labeled ingredients for coleslaw, including a bowl of shredded vegetables, seasonings, orange juice, orange zest, olive oil, honey, Dijon mustard, and apple cider vinegar.

Coleslaw Ingredients

Gather these simple ingredients to make this vinegar-based, no-mayo coleslaw - you can find them easily!

  • Coleslaw mix (or your own mix of shredded carrots and shredded cabbage)
  • Apple cider vinegar
  • Extra virgin olive oil
  • Fresh orange juice
  • Orange zest
  • Dijon mustard
  • Honey
  • Celery seeds
  • Salt
  • Freshly ground black pepper
  • Red pepper flakes
A bowl of mixed coleslaw with shredded red and green cabbage, carrots, and parsley. A sprinkle of black pepper is visible nearby on the counter.

Variations and Substitutions

Here are some easy ways to adapt this recipe to your preferences:

  • Swap honey for maple syrup or agave nectar to make it vegan or if you prefer a different sweetener.
  • Use lemon juice instead of orange juice for a slightly different citrus twist. Grapefruit or lime would also be light and lovely.
  • Skip the celery seeds if you're allergic or not a fan. Try caraway seeds or just leave them out entirely.

How to Make No-Mayo Coleslaw

Learn how to make this No-Mayo Coleslaw with this easy guide. Let's get started!

Glass bowl with oil, spices, and grated orange zest on a marble surface, next to a whisk.
Bowl with yellow marinade or dressing being whisked, showing flecks of herbs and spices, on a white marble surface.
  1. Combine the apple cider vinegar, olive oil, orange juice, orange zest, Dijon mustard, honey, celery seeds, salt, pepper, and red pepper flakes (if using).
  1. Whisk together until everything is incorporated.
A glass bowl filled with colorful salad, including shredded cabbage, carrots, and parsley, on a marble countertop. A pitcher of dressing is partially visible in the corner.
A bowl of colorful slaw with cabbage, carrot, and herbs, being drizzled with a golden vinaigrette dressing from a glass container.
  1. Place coleslaw mixture in a large bowl.
  1. Pour dressing over the coleslaw mixture.
A glass bowl filled with coleslaw made of shredded cabbage, carrots, and herbs. Silver tongs hold a portion.
A person uses tongs to mix a colorful coleslaw with green and purple cabbage, carrots, and herbs in a glass bowl on a marble surface.
  1. Toss thoroughly to coat all the cabbage with dressing.
  1. Cover and refrigerate for at least 30 minutes to allow the flavors to soak in and for the cabbage to soften slightly. Toss again before serving.

Tips for Success

  • After tossing the slaw with the dressing, refrigerate it for at least 30 minutes so the flavors can meld and the cabbage softens slightly.
  • Freshly squeezed orange juice and zest make a big difference in flavor, so don't skip this step!
  • Give the coleslaw a good stir right before serving to redistribute the dressing and keep it crisp and vibrant.
Bowl of coleslaw with shredded cabbage, carrots, and parsley, accompanied by two gold utensils.

What to Serve With No-Mayo Coleslaw

Spoon this no-mayonnaise coleslaw over your favorite barbecue, whether it's a BBQ chicken sliders or pork sandwiches. It's perfect for piling onto hamburgers or turkey burgers for extra texture and flavor.

Or use this coleslaw to brighten up fish tacos, chicken fajita tacos and wraps - it adds a crunchy, tangy layer and lots of texture. You could also toss it into grain bowls or salads for a crisp, citrusy twist that keeps things light.

FAQ

How long will leftovers keep in the fridge?

Leftovers will keep well in the fridge for up to 3 days. Just give the coleslaw a quick toss before serving, as some liquid may settle at the bottom.

What can I use instead of orange juice or zest?

Feel free to substitute the juice and zest from lemon, lime or grapefruit instead. It will change the flavor, but the acidity of any citrus will brighten it up.

Can I make this coleslaw ahead of time?

Chill the coleslaw for at least 30 minutes so the flavors can meld and the cabbage softens a bit. Just before serving, give it a good toss to evenly coat everything and keep it fresh and crisp.

More side dishes

A bowl of mixed cabbage slaw with carrots and herbs, placed on a marble surface. A spoon rests in the bowl. Nearby are oranges, a bowl of pepper, and a wooden bowl with arugula.

No-Mayo Coleslaw

This crisp, tangy no-mayo coleslaw is a light and refreshing side that's perfect for picnics, cookouts or topping your favorite sandwiches and tacos.
No ratings yet
Print Pin Leave Rating
Prep Time: 10 minutes
Cook Time: 0 minutes
Resting Time: 30 minutes
Total Time: 40 minutes
Servings: 6 servings
Author: Madison Wetherill

Ingredients

  • 14 ounces coleslaw mixture
  • ¼ cup apple cider vinegar
  • 3 tablespoons olive oil
  • 1 tablespoon fresh orange juice
  • 1 teaspoon orange zest
  • 1 tablespoon Dijon mustard
  • 2 tablespoons honey
  • 1 teaspoon celery seeds
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 1 pinch red pepper flakes optional

Instructions

  • Place coleslaw mixture in a large bowl.
  • In a small bowl, whisk together apple cider vinegar, olive oil, orange juice, orange zest, Dijon mustard, honey, celery seeds, salt, pepper, and red pepper flakes (if using).
  • Pour dressing over the coleslaw mixture. Toss thoroughly to coat all the cabbage with dressing.
  • Cover and refrigerate for at least 30 minutes to allow the flavors to soak in and for the cabbage to slightly soften. Toss again before serving.

Notes

Store leftovers in the fridge for up to 3 days. Stir well before serving, as the dressing may settle. 

Nutrition

Serving: 1cup | Calories: 106kcal | Carbohydrates: 10g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 235mg | Potassium: 140mg | Fiber: 2g | Sugar: 8g | Vitamin A: 79IU | Vitamin C: 26mg | Calcium: 37mg | Iron: 1mg

A woman with long brown hair wearing a gray shirt smiles in front of a background featuring green foliage and yellow fruit.
Hey friend, I'm Madison!

My friends call me Mad and you can too. Here you'll find easy, wholesome recipes, and designed to share with those you love.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.