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Home » Side Dishes

No Mayo Coleslaw

Published: May 19, 2020 · Last Modified: Sep 17, 2022 by Anecia

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This  15-minute No Mayo coleslaw is a must-have for your next fish-fry, outdoor barbecue or cookout!

It's perfect for picnics because it doesn't have any mayonnaise, so it can sit out a bit longer than traditional coleslaws.

Sweet and tangy, this Southern vinegar-based recipe is a winner every time!

Try whipping up a batch of this side dish to serve with homemade fried catfish!

Close up of no mayo slaw with carrots and bell pepper

You're gonna love this recipe!

No mayo coleslaw is the quintessential summer side dish and perfect for outdoor dining!

  • The flavor is light, crisp, sweet and tangy
  • Quick and easy to make-dressing takes less than 5-minutes
  • Holds up well at picnics and poolside gatherings because it has no mayonnaise or eggs
  • Versatile-you can add other vegetables to enhance the "crunchiness" and nutrition: celery, water chestnuts, etc.

This is slightly different than traditional coleslaw or my creamy Creole coleslaw, but it pairs well with just about anything!

Here's what you'll need:

You'll only need a few things to make this delicious side dish: a bag of pre-cut slaw mix, a green bell pepper, onion (optional), sugar, apple cider vinegar, oil, celery and mustard seeds.

Image of ingredient for no mayo coleslaw

How to make it:

The vinegar-based dressing takes only about 5- minutes to make!

Chopped green bell pepper in slaw mix

In a large bowl, add chopped bell pepper and slaw mix; set aside (if you want onion in your slaw, add it now)

Vinegar dressing ingredients in saucepan

In a medium saucepan, bring sugar, vinegar, oil, mustard and celery seed to a boil

Dressing poured into coleslaw

Pour the sweet and tangy vinegar dressing over the coleslaw mix; combine well using tongs

Toss the slaw in the dressing; cover and refrigerate for at least 15 minutes; when ready to serve, use a slotted spoon

Expert tips:

Make it ahead of time

The best way to make marinated coleslaw in advance is to make the dressing in advance.

On the day of serving, about an hour before you serve the coleslaw, heat the dressing to medium heat, pour it over the slaw, refrigerate and let it marinate for at least 15 minutes, then serve.

A note about red cabbage

This Southern vinegar slaw can be made in advance; however, if you use packaged coleslaw with red cabbage, DO NOT pour the dressing over it until a few hours before serving.

The vinegar and oil turn the red cabbage pink and then you have pink coleslaw...

Freezing/Storage

Unfortunately, cabbage does not hold up well in the freezer. Store it in the refrigerator in a sealed container for up to 5 days.

Related recipes:

Serve No Mayo Coleslaw with:

  • Foolproof Oven Baked Ribs
  • Southern Fried Catfish
  • Fish and Chips No Beer Batter
  • Sweet Heat Country Ribs
  • Homemade Cream Style Corn
  • Copper Penny Carrot Slaw
  • Broccoli Crunch Salad

♥ If you make this recipe, please scroll down and leave a comment and rating! I love to hear from you!

No Mayo Coleslaw

5-minute sweet and tangy slaw that holds up in the heat and pairs well with burgers, barbecue, ham and fish!
5 from 8 votes
Print Rate
Course: Side Dish
Cuisine: American
Prep Time: 5 minutes
Cook Time: 5 minutes
Marinate: 15 minutes
Total Time: 25 minutes
Total Yield: 2 `cups
Author: Anecia Hero
Prevent your screen from going dark
Cost: under $5

Ingredients 

Slaw Ingredients

  • 1 14 oz. bag of pre-made coleslaw (See Recipe Notes)
  • ½ medium green bell pepper diced
  • ½ cup onion chopped (optional)

Dressing Ingredients

  • ½ cup apple cider vinegar
  • ½ cup sugar
  • 1 tablespoon oil
  • 1 tablespoon celery seed
  • 1 tablespoon mustard seed
  • ½ teaspoon salt
  • ½ teaspoon pepper

Instructions 

Slaw Instructions

  • Dice bell pepper and onion (optional); combine in a large bowl with shredded cole slaw
    ½ medium green bell pepper, ½ cup onion, 1 14 oz. bag of pre-made coleslaw

Dressing Instructions

  • Combine all dressing ingredients in a medium saucepan and cook on medium heat until sugar is dissolved; pour mixture over slaw, cover and refrigerate
    ½ cup apple cider vinegar, ½ cup sugar, 1 tablespoon oil, 1 tablespoon celery seed, 1 tablespoon mustard seed, ½ teaspoon salt, ½ teaspoon pepper
  • When ready to serve; mix slaw well and drain; place in large serving bowl and garnish with green onions (optional)

Notes

  • If you buy a coleslaw mix with red cabbage, do not marinade the cabbage too long-the red cabbage turns the coleslaw pink...
  • Store in the fridge up to 5 days; do not freeze
  • Use a slotted spoon to serve

Nutrition Estimate

Serving: 1.5cupsCalories: 441kcalCarbohydrates: 78gProtein: 4gFat: 13gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gTrans Fat: 1gSodium: 791mgPotassium: 327mgFiber: 3gSugar: 71gVitamin A: 156IUVitamin C: 37mgCalcium: 116mgIron: 3mg
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More Favorite Southern Side Dishes

  • Southern Speckled Butter Beans
  • Maple Pecan Carrot Souffle
  • Copper Penny Carrot Slaw
  • What to Serve with Tamales

Reader Interactions

Comments

  1. Justin barthold says

    September 24, 2022 at 9:56 pm

    5 stars
    We love it! Used at family and church gatherings all the time!

    Reply
  2. Sandra Drake says

    April 15, 2022 at 2:23 pm

    5 stars
    My favorite coleslaw! I never cared for creamy coleslaw made with bought coleslaw dressing or mayo! This fits my tastebuds!!!

    Reply
  3. Vickie Smith says

    November 24, 2021 at 8:33 pm

    5 stars
    This was simple to make. Very light and refreshing. I would definitely make this again!

    Reply
    • Anecia says

      November 26, 2021 at 12:05 pm

      Thank you, Vickie! I'm glad you enjoyed it!

      Reply

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Anecia Hero, Food Blogger

About SmartyPantsKitchen

I'm Anecia, a native Texan, author, cook and photographer for SmartyPantsKitchen where I'm sharing Traditional and Contemporary Southern recipes for cooks of all levels. There's nothing fancy or gourmet about my recipes-just easy, simple, delicious and memorable! Take a tour and check out delicious recipes! 

Learn more about me →

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