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Home » Recipes » Side Dishes

Easy No Mayo Coleslaw {3 ingredients}

By: Kathryn Doherty | Last Updated: May 19, 2025 | Published: May 4, 2023
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This 3-ingredient, easy no mayo coleslaw is great on pulled pork or BBQ chicken sandwiches, in tacos or as a side dish when grilling out! It hits the spot for a healthier, lightened up coleslaw!

No mayo coleslaw in a blue and white bowl with colorful napkins nearby.


 

Anyone else not a fan of the overly creamy, mayo-drenched coleslaws you sometimes get at cookouts? Not my jam.

Today I'm sharing my favorite easy, no mayo coleslaw, which is the perfect addition to any summer cookout.

It's light, bright, tangy, crunchy and all the things coleslaw should be.

I always use this coleslaw with my 3-ingredient slow cooker pulled pork (served on sandwiches or sliders) and it's great with BBQ chicken burgers or sandwiches too.

I even love it with tacos, especially fish tacos.

It’s also just a great side dish to anything from the grill in the summer.

Homemade coleslaw mix served in a large blue and white bowl.

It may be because it’s healthier, but I think the real reason I’m so drawn to this type of no mayo coleslaw is because it’s the Eastern North Carolina style. A.k.a., where my people are from.

My mom grew up in Eastern N.C., and I still have lots of family in that part of the state. And we visited my grandmother there often growing up. BBQ and slaw from one of the local joints was among my mom’s must-haves during a visit home.

This recipe is adapted from Southern Living and I’ve been using it for years now.

It’s always a hit at parties, and I get so many people thanking me for having a dairy-free coleslaw option.

A blue and white bowl with a coleslaw mix and a fork resting in the side.

This coleslaw especially makes a great picnic, potluck and BBQ side because it’s easy to double or triple the recipe for a big group.

Plus, it’s fine to let it sit out for a couple of hours, since there’s no mayonnaise to go bad.

Also, as mentioned, it’s dairy-free, egg-free, gluten-free and vegan, so it works for a variety of dietary needs. (Another bonus if you’ve got a crowd gathering; there’s always a mix of special requirements these days it seems.)

Ingredients laid out on a marble counter for a vinegar based coleslaw.
Coleslaw in a blue and white bowl.
A blue and white bowl with a vinegary coleslaw mix and a fork resting in the side.

Recipe Tips:

I like to shake up the vinegar mixture in a jar - it's so easy! You could also whisk it together in a bowl. Just make sure you get the sugar all the way dissolved.

This is best made at least 30 minutes ahead, so the coleslaw can soften a bit and all the flavors can meld together. Please plan accordingly.

The coleslaw, once assembled, can be kept in a covered container in the fridge for up to 3-4 days. Stir it every so often and before serving so the coleslaw is well mixed with the dressing.

A pulled pork sandwich with coleslaw on top on a small white plate.

If you’ve never had this kind of vinegar-based slaw, you gotta give it a try.

And if it’s what you remember growing up with, too, then welcome to a taste of home!

Oh, and for the other coleslaw fanatics like me, try these fun twists: Mexican coleslaw and curried coleslaw. Or this super crunchy Asian coleslaw with ramen.

Enjoy!

XO,

Kathryn

Homemade coleslaw without mayonnaise served in a large blue and white bowl.
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3.97 from 561 votes

Easy No-Mayo Coleslaw

This 3-ingredient, easy no mayo coleslaw is great on pulled pork or BBQ chicken sandwiches, in tacos or as a side dish when grilling out! It hits the spot for a healthier, lightened up coleslaw!
Prep Time5 minutes mins
Additional TimeAdditional Time30 minutes mins
Total Time35 minutes mins
Yield: 4 -6 servings

Ingredients

  • ½ cup white distilled vinegar
  • ¼ cup granulated white sugar
  • 1 teaspoon kosher salt
  • ¼ teaspoon black pepper
  • 1 (14 oz.) bag shredded coleslaw mix (see notes)

Instructions

  • Whisk together vinegar, sugar, salt and pepper until well-combined and sugar is dissolved. I put everything in a jar and shake it really, really well.
  • Place cabbage mixture in a large bowl and pour vinegar mixture over it. Stir to combine.
  • Let coleslaw sit for at least 30 minutes at room temperature, to let the flavors meld. Toss occasionally. You can also make the coleslaw ahead and store it, covered, in the fridge for up to 1-2 days before serving. Stir occasionally.

Notes

Coleslaw: I buy a bag of shredded coleslaw mix from the store and that’s super quick, easy and convenient. You can get the shredded or shaved kind, with or without carrots.
Cabbage: Or you can slice your own cabbage. You’ll need about ½ of a large head of cabbage for this amount of coleslaw. Use green, red or a mix. You’ll need about 6-7 cups.
Vinegar: The recipe calls for regular white distilled vinegar, but you could try swapping in some or all of it for apple cider vinegar or white wine vinegar for a slightly different flavor.
Sugar: Regular granulated white sugar works great in this recipe. Just be sure it’s dissolved in the vinegar before you add the dressing to the coleslaw.
Leftovers: The coleslaw, once assembled, can be kept in a covered container in the fridge for up to 3-4 days. Stir it every so often and before serving so the coleslaw is well mixed with the dressing.
Recipe adapted from Southern Living.

Video

Nutrition

Serving: 1serving | Calories: 65kcal | Carbohydrates: 11g | Fat: 2g | Polyunsaturated Fat: 2g | Cholesterol: 1mg | Sodium: 251mg | Sugar: 10g
Tried this recipe?Leave a comment below or follow me on Instagram @familyfoodonthetable and tag me in your photo!
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Reader Interactions

Comments

  1. Laura Strnad

    May 20, 2018 at 4:57 pm

    I love this idea and it is so easy too. We were making a slaw with half homemade mayo and half light sour cream, vinegar, and sugar with salt and pepper. But this one easier, less time consuming and inexpensive besides. Definitely will try this one. Thanks.

    Reply
    • Kathryn

      May 21, 2018 at 3:12 pm

      Thanks so much Laura! I hope you enjoy it! 😊

      Reply
      • Sharon

        July 08, 2018 at 12:14 am

        Do you think I could use stevia instead of sugar? My daughter is diabetic.

        Reply
        • Kathryn

          July 08, 2018 at 2:52 pm

          I haven't made it that way but you could certainly try it! I think it's a bit sweeter than sugar, so you may need to reduce the amount.

          Reply
          • Sherry Loyd

            May 30, 2019 at 12:15 pm

            I use a few packs of Splenda rather than sugar in my slaw, which is similar to this recipe. I use this basic recipe but use half vinegar and half lemon juice, add about 1/4 to 1/2 teaspoon of mustard powder and celery seed.

            Reply
            • Kathryn

              May 31, 2019 at 7:41 am

              I love the sound of those changes/substitutions! Yum!

            • Chris B

              June 06, 2025 at 12:54 pm

              This is my go to coleslaw recipe!! Thank you! I add celery seed also but mustard seeds would be good too! Enjoy everyone!!

        • Cindy

          April 07, 2025 at 1:41 pm

          Yes! I always substitute stevia for sugar. The equivalents are stated right on your Stevia box.

          Reply
  2. Deana Stone

    August 14, 2018 at 9:15 am

    Tried your easy coleslaw and it was just what I was looking for. thank you .I too am I am diabetic and could not find a coleslaw recipe that I really liked. The last time I had good coleslaw was when we still had a long John silvers in our town. That was many moons ago. Next time I will add carrots and used white vinegar instead of apple cider vinegar.

    Reply
    • Kathryn

      August 14, 2018 at 12:49 pm

      Oh I'm so happy you found my recipe and enjoyed it! Coleslaw is one of my favorites 😊

      Reply
    • Cristi

      March 24, 2024 at 9:57 am

      Yum! We made the coleslaw and it was amazing. I have been trying to get on a better diet and this is so good. Thank you

      Reply
      • Kathryn Doherty

        March 26, 2024 at 11:17 am

        I'm so happy to hear you loved it! Thanks so much for sharing!

        Reply
  3. Phyllis

    October 10, 2018 at 12:30 pm

    This was perfect, as I've been looking for a healthier coleslaw option! I'm also a Carolina girl (Piedmont), and your comments about a recipe served with BBQ definitely got my attention. Also agreed with the idea of purchasing a bag of ready-made slaw. So kudos to you, Kathryn, and keep the ideas coming!

    Reply
    • Kathryn

      October 10, 2018 at 8:19 pm

      I'm so happy to hear you liked this Phyllis! And a big hi to a fellow Carolina girl - sounds like we're totally on the same page! 😘

      Reply
  4. John

    January 05, 2019 at 5:47 pm

    I added a splash of OJ. It was stellar

    Reply
    • Kathryn

      January 06, 2019 at 4:59 pm

      That sounds like a great addition! Glad you liked it John!

      Reply
  5. Ashley F

    June 06, 2019 at 8:41 pm

    I love how simple this is to make!

    Reply
    • Kathryn

      June 09, 2019 at 8:56 am

      Yes, super easy! 🙂

      Reply
  6. Toni

    June 07, 2019 at 12:35 am

    That is so good! I can't wait to try it!

    Reply
    • Kathryn

      June 09, 2019 at 8:56 am

      Thanks Toni! I hope you love it!

      Reply
  7. Janet

    January 07, 2020 at 10:07 pm

    Can this be made adding dill pickles to the coleslaw or would it be too acidic? My cousin can't eat mustard or mayonnaise without becoming ill, and I want to find her a dill pickle salad or coleslaw recipe - hard to do!

    Reply
    • Kathryn Doherty

      January 08, 2020 at 7:09 am

      Sorry, I haven't tried it that way so I'm not sure how it would turn out.

      Reply
  8. Fred

    April 10, 2020 at 1:44 pm

    I made your 3-ingredient coleslaw using all the 5 ingredients listed. 🙂
    It was very good. Thank you.

    Reply
    • Kathryn Doherty

      April 11, 2020 at 9:29 am

      Haha, yes, I don't count salt and pepper. So glad to hear you enjoyed it!

      Reply
  9. Beverly Cooper

    June 17, 2020 at 3:44 pm

    I had to double the amount of dressing (and usually I don't like things overdressed) to
    sufficiently coat the amount of coleslaw in the mix. I think it will taste fine now but maybe too dry using the original amount.

    Reply
    • Kathryn Doherty

      June 23, 2020 at 3:33 pm

      I'm glad you got it to the point you were happy with it! The coleslaw mix I usually use doesn't require more than the dressing here, but that could be a quantity or a preference thing.

      Reply
  10. Shannon Clark

    September 16, 2020 at 11:35 am

    Sooooo many “anonymous “ reviews with NO comments....
    Hmmmmmmm. She

    Reply
  11. Eva

    November 07, 2020 at 4:33 pm

    This recipe looks great. Can’t wait to try it! I’m going to make this to put in my sandwiches that I eat on my break at work.

    Reply
    • Kathryn Doherty

      November 09, 2020 at 5:17 pm

      That sounds like a delicious way to use this coleslaw - hope you enjoy it!

      Reply
  12. Bill in Alaska

    April 09, 2022 at 6:12 pm

    I use a sucralose sweetener and add two-thirds cup of Greek unsweetened yogurt to make my low-cal fat-free coleslaw. It is a blessing to use your ideas and embellish it slightly. Thanks.

    Reply
    • Kathryn Doherty

      April 11, 2022 at 8:00 am

      I'm so glad you enjoyed it! And that you found a way to make it your own - thanks for sharing! 😊

      Reply
  13. Joe

    June 25, 2022 at 5:18 pm

    I am going to try your recipe but wonder if it is ok to use cider vinegar.

    Reply
    • Kathryn Doherty

      June 26, 2022 at 11:10 am

      I think that would work fine! It'll have a slightly different taste, but I think it would be delicious. Would love to hear if you try it!

      Reply
      • Pat

        April 20, 2024 at 4:56 pm

        I ve used Stevia its just as good ...

        Reply
  14. Anna

    July 02, 2022 at 12:22 pm

    This is crisp, clean, flavorful coleslaw. It had the tangy to any savory dish. I can't wait to try this on fish tacos. People loved it, and it went fast! I used apple cider vinegar and added celery seeds as a garnish.

    Reply
    • Kathryn Doherty

      July 06, 2022 at 8:04 am

      Yay, I'm so glad it was a hit Anna! Thanks so much for sharing! 😊

      Reply
  15. Delois

    August 14, 2022 at 11:06 am

    Can you give me this recipe figured out for 100 people for our church soup kitchen-need now!

    Reply
    • Kathryn Doherty

      August 15, 2022 at 2:52 pm

      Hi there! I think you would want to do about 20x this recipe to make sure you had enough for a group that size. So you'd need 10 cups of white vinegar, 5 cups of sugar, 20 teaspoons salt, 5 teaspoons black pepper and about 10 heads of green cabbage. Hope that helps and hope it's a hit! 😊

      Reply
  16. Dee

    November 09, 2023 at 7:33 am

    Back in the day my mom used to buy health salad. I used to be able to get it in supermarkets but not for years now. This sounds like the recipe I’ve been searching for. Sorry not a real review but want u to know ur recipes r appreciated. Just printed out 3, going to make one today.

    Reply
    • Kathryn Doherty

      November 10, 2023 at 10:36 am

      Oh that means so much to me, Dee, thank you! And I hope this brings back good memories of that salad. 🙂

      Reply
  17. Chrissy

    March 10, 2025 at 10:12 pm

    5 stars
    We eat this all the time now since my little one can't have eggs! So yummy!

    Reply
    • Kathryn Doherty

      March 11, 2025 at 2:37 pm

      Oh I'm so glad to hear it's been a hit with your family! Thanks for sharing!

      Reply
3.97 from 561 votes (560 ratings without comment)

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Meet Kathryn

Hi there! I’m Kathryn Doherty, a cookbook author, mom of two, and devoted food and home cooking nut. I’ve got lots of easy recipes to help you get delicious food on the table for your family!

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