Healthy Mayo Free Coleslaw Recipe (Vegan Friendly)

This Mayo Free Coleslaw takes just minutes to prepare and is full of tangy, delicious flavor. It’s a perfect addition to any backyard BBQ or picnic.

A Family Divided by Coleslaw

I happen to love coleslaw just about any way it’s made. Homemade coleslaw, deli-style coleslaws, it doesn’t matter – I love it! Unfortunately, my family doesn’t share that love.

Why don’t they share that love? One word – mayo. 

We are a house divided when it comes to mayo. By that, I mean I really like mayo and nobody else in my family does!

And, what does a classic coleslaw recipe contain? That’s right – mayo.

Because my family saw every coleslaw recipe as a mayo coleslaw recipe, I couldn’t convince them to even try it. But, coleslaw is used in so many things and just takes a few simple ingredients to make:

• It’s a great side dish
• A classic topping for BBQ pork sandwiches
• It takes fish tacos over the top

I couldn’t stand by idly while they were missing out on this tasty side dish. So, I went on a quest to find a way to modify a traditional coleslaw recipe (that contains mayo), to something equally delicious but mayo free.

Making Coleslaw Mayo Free

In the end, I thought the best way to adjust was to replace a mayo coleslaw recipe with a vinegar coleslaw recipe. In that, I would use a vinaigrette to replace the mayo. My family definitely loves their vinaigrettes!

I first had to figure out what kind of vinegar to use. My choice was apple cider vinegar. 

Now, you certainly can use a white vinegar, rice vinegar, red wine vinegar, white wine vinegar, or any other number of vinegars. They will all give you some level of that tangy coleslaw taste. I just think the citrusy apple flavor best compliments the rest of the coleslaw ingredients.

You still want the coleslaw dressing to be a bit creamy. In order to do that, I use dijon mustard. Works great, tastes great.

To offset the tangy vinegar, I like to sweeten with either agave nectar or honey.

Now, a great way to mix the dressing together is to use a mason jar (or any other jar) that has a lid. Simply put the dressing ingredients together in the jar and shake until mixed together (otherwise known as emulsified – see pics below). As a bonus, it becomes its own storage container if you are making this ahead of time.

Assembling the Coleslaw

If you wanted an easy coleslaw recipe, this is it. You simply take a bag of coleslaw mix that you can find in any local grocery store and mix together with the dressing. That’s pretty much it!

If you want to get a bit more fancy, feel free to add other fresh vegetables to the coleslaw mix. Anything crunchy like celery, carrots or jicama are great additions. 

Or, if you’re feeling really crazy, you can make your own crunchy cabbage salad. Start with a regular green cabbage and cut that up. Then, add a red cabbage or purple cabbage for additional color. Make it your own!

(Note: As you don’t use mayo, this does become a much healthier version of a traditional coleslaw. Also, without the mayo, this is vegan friendly).

Time to Make Some Mayo Free Coleslaw

So, when you’re ready for that next barbecue or summer cookout, this mayo free coleslaw should definitely be on the menu. And since it’s mayo free, you don’t have to worry so much about it sitting out in the hotter weather.

But, really, any time of the year is a great time for a nice side of homemade slaw. And, it’s one of the easiest side dish recipes out there, so bonus!

(Pro tip: This is also a simple recipe to double, triple or more for large crowds. You can easily make it ahead of time to give you more time the day of your event. I’ve made this more than once for graduation parties and it’s been a huge hit.)

Tips and Tricks

• For best results, serve the coleslaw within 2 days of combining the dressing with the cabbage mixture.
• If you make the dressing more than 2 days ahead of time, store separately from the cabbage. Toss the cabbage and the dressing together no more than 2 days before serving.
• This coleslaw also makes a great topping for pulled pork or grilled BBQ chicken sandwiches.

Ingredients Needed to Make Mayo Free Coleslaw

Full instructions can be found below in the printable recipe card

• Apple cider vinegar – Is necessary to make the vinaigrette and also adds a nice tanginess.
• Agave nectar or honey – Either works to add a little sweetness to the vinaigrette, which helps to balance the tanginess of the vinegar and mustard.
• Dijon mustard – Helps to emulsify the dressing as well as adding some tanginess.
• Celery salt – Adds more depth and flavor than just regular salt.
• Black pepper – helps to enhance the flavor.
• Olive oil – Emulsifies with the cider vinegar and dijon mustard to create a creamy dressing.
• Pre-shredded cabbage mix – I like to use the variety that comes with shredded cabbage and carrots. The carrots add color, flavor and extra crunch.

How to Make Mayo Free Coleslaw

• In a medium covered jar, add apple cider vinegar, agave nectar or honey, dijon mustard, celery salt, pepper and olive oil.
• Cover jar tightly and shake vigorously until ingredients have emulsified.
• Put cabbage mix in a large bowl and toss with dressing, until cabbage is well coated.
• Serve immediately or refrigerate until ready to serve.

What to Serve with Coleslaw

• Easy Oven-to-Grill Baby Back Ribs
• The Best Chili Dogs
• Grilled Potato Slices
• No Mayo Potato Salad
• Slow Cooker Baked Beans

ENJOY!