Anyone else not a fan of the overly creamy, mayo-drenched coleslaws you sometimes get at cookouts? The kind where you can’t taste - or hardly even see - the actual cabbage mix it’s swimming in? Yeah, no thanks. Today I’m sharing my favorite easy, no mayo coleslaw, which is the perfect addition to any summer cookout. I always use this coleslaw with my 3-ingredient slow cooker pulled pork (served on sandwiches or sliders) and it’s great with BBQ chicken burgers or sandwiches too. I even love it with tacos, especially fish tacos. It’s also just a great side dish to anything from the grill in the summer. It may be because it’s healthier, but I think the real reason I’m so drawn to this type of no mayo coleslaw is because it’s the Eastern North Carolina style. A.k.a., where my people are from. My mom grew up in Eastern N.C., and I still have lots of family in that part of the state. And we visited my grandmother there often growing up. BBQ and slaw from one of the local joints was among my mom’s must-haves during a visit home. This recipe is adapted from Southern Living and I’ve been using it for years now. It’s always a hit at parties, and I get so many people thanking me for having a dairy-free coleslaw option. This coleslaw especially makes a great picnic, potluck and BBQ side because it’s easy to double or triple the recipe for a big group. Plus, it’s fine to let it sit out for a couple of hours, since there’s no mayonnaise to go bad. Also, as mentioned, it’s dairy-free, egg-free, gluten-free and vegan, so it works for a variety of dietary needs. (Another bonus if you’ve got a crowd gathering; there’s always a mix of special requirements these days it seems.) OK, let’s get fixing. Now, I’ve got some notes, tips and substitutions coming up below on how to make no mayo coleslaw. Just tryin’ to be helpful. If you want to jump on down to the recipe, simply scroll right on through the rest of the text. The recipe card is near the bottom of the page, above the comments section.
Ingredient Notes:
Coleslaw: I buy a bag of shredded coleslaw mix from the store and that’s super quick, easy and convenient. You can get the shredded or shaved kind, with or without carrots. Cabbage: Or you can slice your own cabbage. You’ll need about ½ of a large head of cabbage for this amount of coleslaw. Use green, red or a mix. You’ll need about 6-7 cups total. Vinegar: The recipe calls for regular white distilled vinegar, but you could try swapping in some or all of it for apple cider vinegar or white wine vinegar for a slightly different flavor. Sugar: Regular granulated white sugar works great in this recipe. Just be sure it’s dissolved in the vinegar before you add the dressing to the coleslaw.
Tips and Tricks
- I like to shake up the vinegar mixture in a jar - it’s so easy! You could also whisk it together in a bowl. Just make sure you get the sugar all the way dissolved.
- This is best made at least 30 minutes ahead, so the coleslaw can soften a bit and all the flavors can meld together. Please plan accordingly.
- The coleslaw, once assembled, can be kept in a covered container in the fridge for up to 3-4 days. Stir it every so often and before serving so the coleslaw is well mixed with the dressing. If you’ve never had this kind of vinegar-based slaw, you gotta give it a try. And if it’s what you remember growing up with, too, then welcome to a taste of home! ❤️ Oh, and for the other coleslaw fanatics like me, try these fun twists: Mexican coleslaw and curried coleslaw. Enjoy! XO, Kathryn Coleslaw: I buy a bag of shredded coleslaw mix from the store and that’s super quick, easy and convenient. You can get the shredded or shaved kind, with or without carrots. Cabbage: Or you can slice your own cabbage. You’ll need about ½ of a large head of cabbage for this amount of coleslaw. Use green, red or a mix. You’ll need about 6-7 cups. Vinegar: The recipe calls for regular white distilled vinegar, but you could try swapping in some or all of it for apple cider vinegar or white wine vinegar for a slightly different flavor. Sugar: Regular granulated white sugar works great in this recipe. Just be sure it’s dissolved in the vinegar before you add the dressing to the coleslaw. Leftovers: The coleslaw, once assembled, can be kept in a covered container in the fridge for up to 3-4 days. Stir it every so often and before serving so the coleslaw is well mixed with the dressing. Recipe adapted from Southern Living.
