Can you make coleslaw without mayo?

Yes, a vinegar-based dressing made with apple cider vinegar, mustard, and olive oil produces coleslaw that is every bit as satisfying as mayo-based versions, and in many cases more versatile. The key difference is texture: vinegar coleslaw is lighter and crisper, while mayo slaw is richer and creamier. Both have their place, but the vinegar version holds up better in heat and pairs more broadly with different proteins.

What is the best vinegar for coleslaw?

Apple cider vinegar is the best choice for an easy vinegar coleslaw recipe because it has a naturally mellow, slightly fruity acidity that doesn't overpower the cabbage. White wine vinegar is a close second, lighter and cleaner. Distilled white vinegar works but is noticeably sharper, so reduce the quantity slightly and balance with extra honey.

How far in advance can I make vinegar coleslaw?

The coleslaw can be fully dressed and refrigerated up to 3 hours before serving. For longer make-ahead planning, store the dressing and vegetables separately for up to 24 hours, then toss just before serving. Leftovers keep for up to 3 days refrigerated, and often taste better on day two after the dressing has absorbed into the cabbage.

Why does my coleslaw get watery?

Cabbage releases water naturally once it's exposed to salt and acid. The optional salting step, which involves sprinkling the shredded cabbage with salt and letting it sit for 30 to 60 minutes before squeezing out the moisture, largely prevents this. If you skip that step, plan to serve the coleslaw within 2 hours of dressing it for the best texture.

What is the difference between vinegar coleslaw and mayo coleslaw?

Vinegar vs mayo coleslaw comes down to richness versus brightness. Mayo coleslaw is creamy, rich, and slightly sweet, pairing well with fried chicken and hearty sandwiches. Vinegar coleslaw is sharp, light, and acidic, cutting through fatty meats and holding up better in heat since there's no dairy or egg to worry about. Both are genuinely good; they just serve different purposes on the table.

Can I use a bag of coleslaw mix instead of shredding my own cabbage?

A 7-cup bag of pre-shredded coleslaw mix substitutes directly for the cabbage and carrots in this vinegar coleslaw recipe. It's a legitimate shortcut and produces a perfectly good result. The one trade-off is that pre-shredded cabbage has often been sitting for a day or two, so it benefits even more from the salting step to revive the texture before dressing.

Best Easy Vinegar Coleslaw Recipe: No Mayo (Just 15 min)

Name: Vinegar Coleslaw
Prep time: 15 min
Total time: 15 min
Cuisine: American
Ingredients: 1/3 cup apple cider vinegar; 1 to 2 tablespoons honey (or maple syrup); 2 teaspoons Dijon or whole-grain mustard; 1 teaspoon celery seeds; 1/2 teaspoon kosher salt, plus more as needed; 1/4 teaspoon freshly ground black pepper, plus more as needed; 1/4 cup extra-virgin olive oil; 6 cups finely shredded green or red cabbage (from about 1/2 medium head); 1 tablespoon kosher salt (optional, for salting the cabbage); 2 medium carrots, peeled and grated (about 1 cup); 4 medium scallions, thinly sliced (about 2/3 cup)

Description

This Vinegar Coleslaw is a crisp, tangy no-mayo side dish made with shredded cabbage, grated carrots, and a bold apple cider vinegar dressing. Ready in 15 minutes with zero cooking required, it holds up beautifully next to grilled meats and anything coming off the BBQ.

Ingredients

Scale

1/3 cup apple cider vinegar
1 to 2 tablespoons honey (or maple syrup)
2 teaspoons Dijon or whole-grain mustard
1 teaspoon celery seeds
1/2 teaspoon kosher salt, plus more as needed
1/4 teaspoon freshly ground black pepper, plus more as needed
1/4 cup extra-virgin olive oil
6 cups finely shredded green or red cabbage (from about 1/2 medium head), or a combination
1 tablespoon kosher salt (optional, for salting the cabbage)
2 medium carrots, peeled and grated on the large holes of a box grater (about 1 cup)
4 medium scallions, thinly sliced (about 2/3 cup)

Instructions

Salt the Cabbage (Optional): Place 6 cups shredded cabbage in a colander, sprinkle with 1 tablespoon kosher salt, and toss to combine. Set over a bowl or in the sink and let sit for 30 to 60 minutes. Squeeze out as much moisture as possible with your hands. No rinsing needed.
Make the Dressing: Whisk together the apple cider vinegar, 1 tablespoon honey, Dijon mustard, celery seeds, 1/2 teaspoon kosher salt, and black pepper in a large bowl until combined.
Emulsify the Oil: While whisking constantly, pour in the olive oil in a slow, steady stream and whisk until fully incorporated. Taste and whisk in up to 1 tablespoon more honey if desired.
Combine and Toss: Add the prepared cabbage, grated carrots, and sliced scallions to the bowl. Toss to coat every strand evenly in the dressing.
Season and Serve: Taste and adjust with additional kosher salt and black pepper as needed. Serve immediately or refrigerate for up to 3 hours before serving.

Notes

Salting the cabbage first is optional but recommended for make-ahead prep — it keeps the slaw crisp longer. Pour the olive oil slowly while whisking to keep the dressing cohesive and prevent it from breaking. For a sweeter dressing, add honey one teaspoon at a time and taste as you go. A 7-cup bag of pre-shredded coleslaw mix substitutes directly for the cabbage and carrots.

Prep Time: 15 minutes
Cook Time: 0 minutes
Category: Side Dish, Salad
Method: No Cook
Cuisine: American

Nutrition

Serving Size: 1 serving (1/8th of recipe, about 1 cup)
Calories: 104
Sugar: 6.7g
Sodium: 261.7mg
Fat: 7.0g
Saturated Fat: 1.0g
Unsaturated Fat: 6.0g
Trans Fat: 0g
Carbohydrates: 10.4g
Fiber: 2.1g
Protein: 1.3g
Cholesterol: 0mg

Keywords: vinegar coleslaw, no mayo coleslaw, apple cider vinegar coleslaw, vinegar based coleslaw, easy vinegar coleslaw recipe