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!
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
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