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?
Sorry, but 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. (I live in Charlotte.) 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. I’m lazy and buy the coleslaw mix in the bag, but if you want to chop your own, go for it!
This makes a great picnic, potluck and BBQ side because it’s easy to double or triple the recipe and it’s OK to let it sit out, since there’s no mayonnaise to go bad. 👍
Notes on making no mayo coleslaw:
– 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.
– I use regular white distilled vinegar for this but you could try swapping in some or all of it for apple cider vinegar for a slightly different flavor.
– Feel free to use your favorite bagged mix of coleslaw here (that’s what I do) or you can shred your own cabbage, and carrots if you want to add those.
– This is best made at least 30 minutes ahead, so the coleslaw can soften a bit and all the flavors can meld together.
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! ❤️
XO,
Kathryn
Easy no-mayo coleslaw
This easy, no-mayo coleslaw is quick and easy to make and great on sandwiches, in tacos or as a side dish!
Ingredients
- 1/2 cup white distilled vinegar
- 1/4 cup granulated white sugar
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/2 head green cabbage (or about 1 pound bag of coleslaw mix), shredded or finely chopped
Instructions
- Stir 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 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. You can also make it ahead and store it, covered, in the fridge for up to a day. Stir occasionally.
- Serve with pulled pork, BBQ chicken, fish tacos or as a grilling side.
Notes
This coleslaw makes enough for 4-6 servings as a side dish. If you are using it for burgers, sandwiches or tacos, it's probably enough for 8-10 servings.
Adapted from Southern Living.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 89Total Fat: 2gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 1mgSodium: 402mgCarbohydrates: 16gFiber: 2gSugar: 13gProtein: 2g
Laura Strnad says
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 says
Thanks so much Laura! I hope you enjoy it! 😊
Sharon says
Do you think I could use stevia instead of sugar? My daughter is diabetic.
Kathryn says
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 says
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 says
I love the sound of those changes/substitutions! Yum!
Deana Stone says
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 says
Oh I’m so happy you found my recipe and enjoyed it! Coleslaw is one of my favorites 😊
Phyllis says
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 says
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 says
I added a splash of OJ. It was stellar
Kathryn says
That sounds like a great addition! Glad you liked it John!
Ashley F says
I love how simple this is to make!
Kathryn says
Yes, super easy! 🙂
Toni says
That is so good! I can’t wait to try it!
Kathryn says
Thanks Toni! I hope you love it!
Janet says
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 says
Sorry, I haven’t tried it that way so I’m not sure how it would turn out.
Fred says
I made your 3-ingredient coleslaw using all the 5 ingredients listed. 🙂
It was very good. Thank you.
Kathryn Doherty says
Haha, yes, I don’t count salt and pepper. So glad to hear you enjoyed it!
Beverly Cooper says
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 says
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 says
Sooooo many “anonymous “ reviews with NO comments….
Hmmmmmmm. She
Eva says
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 says
That sounds like a delicious way to use this coleslaw – hope you enjoy it!
Bill in Alaska says
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 says
I’m so glad you enjoyed it! And that you found a way to make it your own – thanks for sharing! 😊