Tangy Vinegar Coleslaw: No Mayo Recipe (Print Version)
Tangy Vinegar Coleslaw offers a refreshing, crunchy side. This no-mayo recipe is light, vibrant, and packed with flavor, perfect for any gathering.
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 0 Minutes minutes
Total Time: 15 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian, Vegan (if honey is swapped), Gluten-Free, Dairy-Free
# Ingredients:
→ Base Veggies
01 -
4 cups green cabbage, shredded (about 1/2 medium head)
02 -
2 cups red cabbage, shredded (about 1/4 medium head)
03 -
2 large carrots, peeled and finely shredded
→ Tangy Dressing
04 -
1/2 cup apple cider vinegar
05 -
1/4 cup granulated sugar (adjust to taste)
06 -
2 tablespoons olive oil
07 -
1 tablespoon Dijon mustard
08 -
1 teaspoon celery seed
→ Flavor Boosters
09 -
1 teaspoon salt (or to taste)
10 -
1/2 teaspoon black pepper, freshly ground (or to taste)
→ Optional Add-ins
11 -
2 green onions, thinly sliced
12 -
1/4 cup finely chopped bell pepper (red or yellow)
# Instructions:
01 -
First things first, get that cabbage shredded! I usually use my food processor with the slicing disc, it makes quick work of it. If you're hand-shredding, try to get nice, thin strips—not too chunky. Then grate those carrots. I love seeing all the vibrant colors come together in the bowl; it’s like a little rainbow. I always make sure my bowl is big enough for tossing later, because nothing's worse than veggies flying out!
02 -
In a separate medium bowl, whisk together the apple cider vinegar, sugar, olive oil, Dijon mustard, and celery seed. Whisk it vigorously until the sugar mostly dissolves. You'll smell that lovely tangy aroma instantly! I always give it a quick taste here—is it too sweet? Too tart? This is your chance to adjust before it hits the veggies. Sometimes I add a tiny extra pinch of sugar if my vinegar is particularly strong.
03 -
Now, pour that beautiful dressing over your shredded cabbage and carrots. This is where the magic starts! Get in there with some tongs or clean hands and toss everything until every single shred of cabbage and carrot is coated. I mean *really* coated. You want that dressing to embrace every piece. This step is crucial for getting that uniform flavor in your coleslaw recipe no mayo.
04 -
Add your salt and freshly ground black pepper. Start with about a teaspoon of salt and a half teaspoon of pepper, then toss again. Now, cover the bowl and pop it in the fridge for at least 30 minutes, or even better, an hour. This chilling time isn't just about getting it cold; it allows the flavors to meld and the cabbage to soften just a tiny bit, absorbing all that tangy goodness. Honestly, don't skip this, it makes a huge difference.
05 -
Before serving, give your Tangy Vinegar Coleslaw a good stir. Then, take a small taste. Does it need more salt? A little more pepper? Maybe another tiny splash of vinegar for extra zing, or a pinch of sugar if it's too sharp? This is *your* coleslaw, so make it perfect for *your* palate. I often find I add just a touch more salt right before serving.
06 -
Scoop your perfectly chilled and seasoned Tangy Vinegar Coleslaw into a pretty serving bowl. If you're using green onions, sprinkle them over the top for a final flourish of color and fresh bite. It's so satisfying to see that vibrant, crunchy dish ready to go. The smell is just so fresh and inviting, it always makes me smile.
# Notes:
01 -
A personal cooking tip: Don't skimp on the chilling time; it really lets the flavors deepen and meld, making this coleslaw recipe no mayo so much better.
02 -
Storage advice: This vinegar coleslaw actually tastes even better the next day, so it’s a total prep-ahead winner for picnics!
03 -
Substitution suggestion: Swap granulated sugar for maple syrup or agave for a slightly different sweetness profile; I've tried both, and they work, just adjust to taste.
04 -
Serving tip: Serve this vibrant tangy vinegar coleslaw alongside anything grilled – it cuts through richness like a dream!
# Tools You'll Need:
01 -
Large mixing bowl
02 -
Whisk
03 -
Tongs (or clean hands)
04 -
Food processor with slicing disc (optional
05 -
for shredding cabbage and carrots)
# Nutrition Facts (Per Serving):
Calories: 120
Total Fat: 7g
Total Carbohydrate: 14g
Protein: 1g