Toss thinly sliced cabbage and carrot with a sharp, lightly sweet vinegar dressing for a slaw that stays crisp without mayonnaise. The dressing for this coleslaw has no mayo: oil softens the vinegar’s edge, while a little sugar and mustard round out the flavor. Chill it briefly before serving so the cabbage has time to absorb the seasoning.

This batch makes about 6 cups, or six side servings. Allow about 20 minutes to prepare it and at least 30 minutes to chill. It fits beside burgers, fried chicken, or barbecue and can go straight into a pulled-pork sandwich for crunch.

Coleslaw Dressing, No Mayo: Ingredients and Amounts

For coleslaw dressing, no mayo is needed when vinegar, oil, and mustard are whisked together. Apple cider vinegar gives this version a rounded tang; neutral oil lets the cabbage and carrot remain noticeable. The amounts below give the vegetables a light coating rather than a pool of dressing.

For the vegetables:

• 1 pound green cabbage, about 6 cups finely shredded after coring
• 1 medium carrot, peeled and coarsely grated, about 1 cup
• 2 tablespoons thinly sliced green onion, optional

For the dressing:

• 1/4 cup apple cider vinegar
• 3 tablespoons neutral oil, such as canola or vegetable oil
• 1 tablespoon sugar
• 1 teaspoon Dijon mustard
• 1/2 teaspoon fine salt
• 1/4 teaspoon freshly ground black pepper

You can substitute red cabbage for up to half the green cabbage. It gives the bowl more color, although its color may bleed into the dressing as it sits. A bag of plain shredded cabbage and carrot saves chopping time; use about 7 cups and check the package for any included dressing before you start.

How to Make the Slaw

1. Prepare the vegetables. Remove any damaged outer cabbage leaves. Rinse the cabbage and carrot under running water, then dry them. Quarter the cabbage, cut out the core, and slice it into thin, even shreds. Grate the carrot and add both to a large bowl with the green onion, if using.
2. Mix the dressing. In a small bowl, whisk the vinegar, sugar, mustard, salt, and pepper until the sugar and salt begin to dissolve. Slowly whisk in the oil. This mayonnaise-free coleslaw dressing may separate as it stands, so whisk again just before adding it.
3. Toss and chill. Pour the dressing over the vegetables and toss thoroughly, lifting from the bottom until the shreds are coated. Cover and refrigerate for at least 30 minutes.
4. Taste and serve. Toss once more. Taste a forkful of cabbage, not just the liquid, and add a small pinch of salt or a little sugar if needed. Serve with a slotted spoon if liquid has collected in the bottom of the bowl.

Coleslaw without mayo has a clean, tangy finish and a looser coating than a creamy version. This mayonnaise-free cabbage slaw should be moist and seasoned, with a little bite left in each shred. If the cabbage is cut thickly, give it a little longer in the refrigerator to soften and take up the dressing.

Balance Vinegar, Sweetness, and Crunch

Vinegar supplies the sharpness. Sugar takes the edge off, but it will not remove acidity; oil helps distribute the flavors and gives the shreds a smoother coating. Salt seasons the cabbage and draws out some of its water. That liquid gradually dilutes the dressing, so the flavor changes between the first toss and the time you serve it.

If the dressing for your slaw without mayonnaise tastes too sharp, first let the mixed bowl chill for the full 30 minutes. Then taste again and stir in 1/2 teaspoon sugar at a time. A teaspoon of oil can soften the edge further. If it tastes flat after chilling, add vinegar 1 teaspoon at a time and toss before tasting again. Small adjustments keep the balance under control.

In a healthy vinegar coleslaw recipe, cabbage supplies most of the volume while a small measured dressing seasons each serving. For coleslaw recipes, no mayo is required to make a dressing that clings lightly to the cabbage. Mustard helps the oil and vinegar mix when whisked, though a fresh toss remains useful before serving.

Make Ahead and Keep It Cold

For the firmest texture, shred the vegetables up to a day ahead and refrigerate them in a covered container. Mix the mayo-free slaw dressing separately and refrigerate it too. Whisk the dressing for this no-mayo slaw again and toss it with the vegetables at least 30 minutes before the meal. For this no-mayo coleslaw recipe, if you prefer a softer texture, mix everything earlier on the same day; expect more liquid to collect as it rests.

Keep coleslaw without mayonnaise covered in the refrigerator at 40°F or below, and plan to eat it within two days for the best texture. At a picnic, set the serving bowl over ice and return leftovers to the refrigerator promptly. The FDA’s storage guidance says refrigerated produce should not sit out for more than two hours, or one hour when the air temperature is above 90°F. Discard the slaw if it exceeds that limit. Vinegar and the absence of mayonnaise do not remove the need to keep cut vegetables cold.

Serve coleslaw without mayo beside grilled sausages or spoon a small portion onto fish tacos. For sandwiches, let excess liquid drain from the serving spoon so the bread stays intact. This light vinegar slaw recipe also works as a bright side for a takeout meal that already has a rich sauce.

If the Dressing Turns Watery

A puddle beneath the cabbage and a muted vinegar flavor are signs that the vegetables have released water. Lift the slaw into another bowl with a slotted spoon, leaving the excess liquid behind. Toss the drained cabbage with a teaspoon of vinegar and a teaspoon of oil, then taste before adding more. For the next batch of mayo-free coleslaw, dry the rinsed vegetables well and keep the vinegar slaw dressing separate until shortly before the 30-minute chill.