No Mayo Coleslaw
No Mayo Coleslaw is a must-have for your next fish-fry, outdoor barbecue or cookout! Sweet and tangy, this Southern vinegar slaw recipe is a winner every time and it’s super easy to make! Try whipping up a batch of this side dish to serve with homemade fried catfish!
Can I Make Coleslaw in Advance?
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!
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 30 minutes, then serve.
Can I Freeze Coleslaw?
Unfortunately, cabbage does not hold up well in the freezer. No Mayo Coleslaw can be safely stored in the refrigerator in a sealed container for up to 5 days.
No Mayo Coleslaw
- 1 14 oz. bag of pre-made coleslaw (avoid ones with too much red cabbage; it turns pink!)
- 1/2 medium green bell pepper diced
- 1/2 cup green onions chopped (optional)
- 1/2 cup apple cider vinegar
- 1/2 cup sugar
- 1 tablespoon oil
- 1 tablespoon celery seed
- 1 tablespoon mustard seed
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- Dice half of a medium size green bell pepper and combine in a large bowl with shredded cole slaw
- Combine all dressing ingredients in a medium saucepan and cook on medium heat until sugar is dissolved; pour mixture over slaw, cover and refrigerate
- When ready to serve; mix slaw well and drain; place in large serving bowl and garnish with green onions (optional)
- No Mayo Coleslaw is a quick, easy and healthy alternative to traditional mayonnaise-based slaws
- Because it has no eggs, it can sit outside at a barbecue or pool party without going rancid
- It tastes best after the marinade has set in the slaw for awhile; drain additional marinade prior to serving
I hope you’ll find this is one of the best vinegar-based coleslaw recipes! The celery and mustard seeds really add an extra layer of flavor!
Happily Shared at Meal Plan Monday!
Nothing goes better with no mayo coleslaw than ribs or fish!