This vibrant Vinegar Coleslaw Without Mayo recipe offers a zesty alternative to traditional creamy coleslaw, perfect for those seeking a lighter and tangier option. With a crisp and crunchy mix of shredded cabbage and carrots tossed in a flavorful vinegar-based dressing, this dish is bursting with freshness.
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Why You Will Love This Recipe
Whether served as a refreshing side at summer barbecues or as an addition to your favorite sandwiches and tacos, this is sure to become a staple.
- Lighter Texture: Vinegar-based coleslaw has a lighter and tangier flavor compared to creamy coleslaw. The absence of mayo allows the flavors of the vegetables and dressing to shine through, resulting in a refreshing and zesty dish that’s perfect for summer or lighter meals.
- Less Calories and Fat: This method is often perceived as a healthier alternative to traditional mayonnaise-based coleslaw. It typically contains fewer calories and less fat, making it suitable for those who are watching their calorie or fat intake.
- Dietary Restrictions: Mayo-free coleslaw is suitable for individuals who follow specific dietary restrictions, such as vegan, dairy-free, or egg-free diets. By cutting out the mayo, this becomes a versatile option that can accommodate different preferences.
- Longer Shelf Life: This method has a longer shelf life compared to creamy coleslaw. The vinegar acts as a natural preservative, helping to extend the freshness and allows it to be stored for longer periods without compromising quality.
- Easy to Customize: This dish can be customized with different types of vinegar (such as apple cider vinegar, white vinegar, or balsamic vinegar) and a variety of herbs and spices. It’s super easy to make swaps to suit your preferences.
What Type of Vinegar to Use
The choice depends on your personal taste preferences and the flavor profile you are looking to achieve. I alternate between apple cider and white vinegar. Here are some notes:
- Apple Cider Vinegar: A popular choice due to its slightly sweet and fruity flavor. It adds a tangy kick to the coleslaw while also imparting a subtle hint of apple flavor.
- White Vinegar: It’s also known as distilled vinegar, is a clear and neutral-tasting vinegar made from fermented grain alcohol. It has a sharp acidity that can help cut through the richness of the ingredients and provide a clean, tart flavor.
- Red Wine Vinegar: Red wine vinegar is made from fermented red wine and has a bold and robust flavor with a slightly fruity undertone. It adds depth and pairs well with heartier ingredients like red cabbage and carrots.
- Balsamic Vinegar: Balsamic vinegar is a dark, syrupy vinegar made from grapes. It has a rich, sweet, and complex flavor with notes of caramel and fruit. It can add a unique and sophisticated twist.
How to Make Vinegar Coleslaw Without Mayo
Detailed measurements and full instructions can be found in the recipe card at the bottom of this post.
- Add vinegar, olive oil, mustard, sweetener or sugar, salt, and pepper to taste to a large bowl or serving dish. Stir to combine.
- Add coleslaw mix and onions to the bowl and stir to combine all of the ingredients.
- Serve warm or cover and refrigerate for at least 1 hour to serve chilled.
How to Adjust the Sweetness
If you find that your coleslaw is not sweet enough, you can gradually add more sugar or sweetener to the dressing. Start with a small amount, such as a teaspoon, and taste the coleslaw before adding more. Stir well to ensure that the sugar is fully dissolved.
Substitutions and Add-ins Ideas
- Honey
- Maple Syrup
- Parsley
- Cilantro
- Dill
- Chives
- Bacon
- Celery
- Celery Salt
- Almonds
- Sunflower Kernels
- Pecans
- Blueberries
- Mango
- Cheddar Cheese
- Feta
- Gorgonzola Cheese
Can You Make it Ahead/How to Store
The dish can be stored tightly covered and sealed for 3-4 days in the fridge.
How Long Can it Sit Out
It should not sit out at room temperature for longer than 2 hours. Bacteria can multiply rapidly in perishable foods like coleslaw, especially when left at room temperature. To ensure food safety and prevent the risk of foodborne illness, it’s best to the coleslaw promptly after serving or within 2 hours of preparation.
Freezing
The texture and quality of the vegetables will change significantly upon thawing. Freezing and thawing will cause the vegetables to become limp, watery, and mushy, which may result in a less appetizing coleslaw.
Pair With These Recipes
Smoked Pulled Chicken
How to Grill Ribs
How to Grill Chicken Wings
How to Grill the Best Burgers
More Side Dishes
Southern Coleslaw
Soul Food Potato Salad
Potato Salad with Bacon
Smoked Mac and Cheese
Southern Baked Beans
Broccoli Salad with Bacon
If you’re looking for a classic coleslaw recipe, check out my Southern Coleslaw.
Vinegar Coleslaw Without Mayo
Ingredients
- 1/4 cup vinegar I use apple cider vinegar.
- 1-2 tablespoons olive oil
- 1 teaspoon mustard I use Dijon.
- 2 tablespoons sugar or sweetener I suggest you start with 1 tablespoon. Taste repeatedly and adjust as necessary.
- salt and pepper to taste
- 4-5 cups shredded coleslaw mix
- 1/4 cup finely chopped onion
Instructions
- Add the vinegar, olive oil, mustard, sweetener or sugar, salt, and pepper to taste to a large bowl or serving dish. Stir to combine.
- Add the coleslaw mix and onions to the bowl and stir to combine all of the ingredients.
- Serve warm or cover and refrigerate for at least 1 hour to serve chilled.