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!
Anyone else not a fan of the overly creamy, mayo-drenched coleslaws you sometimes get at cookouts?
The kind where you can't taste - or hardly even see - the actual cabbage mix it’s swimming in?
Yeah, no thanks.
Today I'm sharing my favorite easy, no mayo coleslaw, which is the perfect addition to any summer cookout.
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.
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.
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.)
OK, let’s get fixing.
Now, I’ve got some notes, tips and substitutions coming up below on how to make no mayo coleslaw. Just tryin’ to be helpful.
If you want to jump on down to the recipe, simply scroll right on through the rest of the text. The recipe card is near the bottom of the page, above the comments section.
Ingredient 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 total.
- 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.
Tips and Tricks
- 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.
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.
Enjoy!
XO,
Kathryn
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!
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.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 65Total Fat: 2gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 1mgSodium: 251mgCarbohydrates: 11gFiber: 0gSugar: 10gProtein: 0g
Laura Strnad
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.
Kathryn
Thanks so much Laura! I hope you enjoy it! 😊
Sharon
Do you think I could use stevia instead of sugar? My daughter is diabetic.
Kathryn
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.
Sherry Loyd
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.
Kathryn
I love the sound of those changes/substitutions! Yum!
Deana Stone
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.
Kathryn
Oh I'm so happy you found my recipe and enjoyed it! Coleslaw is one of my favorites 😊
Cristi
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
Kathryn Doherty
I'm so happy to hear you loved it! Thanks so much for sharing!
Phyllis
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!
Kathryn
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! 😘
John
I added a splash of OJ. It was stellar
Kathryn
That sounds like a great addition! Glad you liked it John!
Ashley F
I love how simple this is to make!
Kathryn
Yes, super easy! 🙂
Toni
That is so good! I can't wait to try it!
Kathryn
Thanks Toni! I hope you love it!
Janet
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!
Kathryn Doherty
Sorry, I haven't tried it that way so I'm not sure how it would turn out.
Fred
I made your 3-ingredient coleslaw using all the 5 ingredients listed. 🙂
It was very good. Thank you.
Kathryn Doherty
Haha, yes, I don't count salt and pepper. So glad to hear you enjoyed it!
Beverly Cooper
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.
Kathryn Doherty
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.
Shannon Clark
Sooooo many “anonymous “ reviews with NO comments....
Hmmmmmmm. She
Eva
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.
Kathryn Doherty
That sounds like a delicious way to use this coleslaw - hope you enjoy it!
Bill in Alaska
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.
Kathryn Doherty
I'm so glad you enjoyed it! And that you found a way to make it your own - thanks for sharing! 😊
Joe
I am going to try your recipe but wonder if it is ok to use cider vinegar.
Kathryn Doherty
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!
Pat
I ve used Stevia its just as good ...
Anna
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.
Kathryn Doherty
Yay, I'm so glad it was a hit Anna! Thanks so much for sharing! 😊
Delois
Can you give me this recipe figured out for 100 people for our church soup kitchen-need now!
Kathryn Doherty
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! 😊
Dee
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.
Kathryn Doherty
Oh that means so much to me, Dee, thank you! And I hope this brings back good memories of that salad. 🙂