This vibrant, colourful easy to make no mayo coleslaw is the perfect lighter slaw. This vinegar slaw is a light but filling salad that’s bursting with vitamins.
Bright and robust this can be made ahead and easily transported to picnics and pot lucks. Both dairy and egg free, it is vegan so is suitable for everyone.
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No Mayo Slaw
I love raw vegetables and this is a truly great winter slaw. Crunchy and delicious, it just glows with rainbow colours and feels like a real boost on a cold day, although it is just as good all year round.
Creamy cabbage slaw has its place, of course, but this lighter version is piquant and fresh tasting. Personally I think that it is far better everyday slaw than than the creamy version, packed with mayonnaise.
Because you can make this in advance my easy no mayo coleslaw is perfect for picnics, packed lunches, BBQs and pot lucks. Just as good as a side with a hearty stew or casserole, or as a light meal with soup or a sandwich.
I am passionate about eating more vegetables, and the finely shredded raw cabbage and carrots here makes them so easy to eat and they just soak up the gorgeous dressing of maple syrup and apple cider vinegar with a touch of warmth from the mustard.
Why Make This?
- You’ll feel healthy after eating it
- Light bright and crunchy
- Fine chopping makes it easy to eat
- Robust salad that can be made ahead
- Eases you towards your 5-a-day
Ingredients for No Mayo Vinegar Slaw
- Red & White Cabbage – Choose a good solid cabbage that is firm and feels heavy and dense for making vinegar slaw. It should keep in the fridge for a good week to 10 days.
- Carrots – Any sort as long as they have plenty of flavour.
- Spring Onions (Scallions)
- Coriander (Cilantro) – Whatever you call it, I find that cut leafy coriander wilts as soon as I look at it. When I know I’ll be using fresh coriander, I buy a big bunch and keep it in a mug of water in the fridge, where it does very well for about a week. Freeze any leftover coriander and snip both leaves and stalks into soups and curries from frozen. It won’t look as attractive, but it does keep it flavour.
Ingredients for No Mayo Slaw Dressing
- Maple Syrup – I like a good rich dark syrup for optimum flavour from the smallest amount of sugar. Once opened, maple syrup should be kept in the fridge. If you prefer, you can use honey.
- Extra Virgin Olive Oil – I try to use only unrefined extra virgin olive oil, as it has significant health and flavour benefits.
- Apple Cider Vinegar – Or any good quality flavoured vinegar will do here. If you want to add a touch of heat, the vinegar from a jar of pickles is a nice substitute.
- Dijon Mustard – This will add another layer of favour to the coleslaw and helps to emulsify the dressing. It does not make the final dish taste of mustard, so you don’t need to be a big mustard fan to include it.
- Salt & Pepper – Sea salt flakes and coarsely ground black pepper.
Extra Virgin Olive Oil
I always prefer to use extra virgin olive oil because it is unrefined, with more omega 3 to omega 6 which some studies have shown is beneficial.
You also need some fats or oils to absorb some vitamins so don’t be tempted to skip the good fats.
How Do I Make No Mayo Winter Slaw?
Step one – Pour the dressing ingredients to a large bowl and whisk together well.
Fuss Free Tip
I always make my salad dressing at the bottom of the serving bowl, as it saves on washing up. Why make another small bowl or jar dirty if you don’t need to?
Step two – Prepare the salad vegetables.
- Cabbage – Discard any soft or limp outer leaves and shred as finely as you can, discarding the central core. You need a good sharp knife and careful methodical chopping. Alternatively, use a mandolin, or the fine slicing blade on a food processor (it is worth the extra washing up time).
- Carrots – Top, tail, peel and then grate. I’ve got an electric mouli grater, which I love as it takes the pressure off my wrist. A box grater, or the grating disc of the food processor will do just fine, however.
- Coriander / Cilantro – Wash and give a quick spin in the salad spinner. I usually snip mine up with scissors. The stalks are full of flavour, so make sure you add those too.
Step three – Add the vegetables to the bowl, and toss to coat with the dressing.
You need to give those vegetables a good massage to soften the cabbage and get the slaw thoroughly coated in the oil. Get your hands in there and give them a good squeeze!
Step four – Finally, transfer to a serving bowl, garnish with a little extra coriander and serve your fabulous winter vinegar slaw.
Can I Prepare No Mayo Slaw Ahead of Time?
Yes! The robustness of raw cabbage and carrot means that this salad won’t go limp or slimy if it’s left dressed for a while.
In fact, I think it is better made a few hours in advance as it gives it time for all the flavours to mix together and for the cabbage to soften. We’ve had it two days later, but I would not leave it longer than that.
Just keep in in a sealed container in the fridge and add some extra fresh coriander just before serving.
How Can I Serve No Mayo Coleslaw?
I love this as an everyday side dish. As it is fresh and crunchy, it is especially good with richer, creamer mains. We also like it alongside a bowl of soup, or stuffed into a wrap.
Because it is made with crunchy vegetables and can be made in advance, it is perfect to take to a picnic, pot luck or buffet.
No Mayo Slaw Hints, Tips & Variations
- This no mayo slaw will keep for up to two days in a sealed container in the fridge.
- Add grated apple to your coleslaw for extra sweetness. Peel and grate the apple straight into the prepared dressing before any other vegetable, and toss to coat it well. This will stop it turning brown.
- Add pomegranate seeds for little bursts of juice.
- Swap out the vegetables. Try other types of cabbage such as hispi, savoy or pak choi are delicious. Try adding grated butternut or parsnip along with the carrot.
- A little miso paste in the dressing adds a hint of umami.
- Add a dash of Worcestershire sauce.
- Add lemon juice for citrus freshness.
More Easy Salads & Slaws
Easy No Mayo Coleslaw
Ingredients
- ½ red cabbage (1 lb)
- ½ white cabbage (1 lb)
- 4 carrots (medium)
- 3 spring onions
- bunch coriander
For the dressing
- 2 tbsp extra virgin olive oil
- 3 tsp apple cider vinegar
- 2 tsp Dijon mustard
- 2 tsp maple syrup (or honey)
- salt and pepper
Instructions
- Mix the dressing ingredients in a large bowl.
- Finely slice both types of cabbage. Grate the carrots. Chop the spring onions and coriander.
- Add vegetables to dressing, and use your hands to toss the vegetables, coating them evenly in dressing.
- Serve and enjoy!
Notes
- It is important to shred the vegetables as finely as you can. Using the slicing attachment of a food processor or a mandolin will hep, if your knife skills are not tip top.
- This will keep for up to two days in a sealed container in the fridge.
- Add grated apple to your coleslaw for extra sweetness. Peel and grate the apple straight into the prepared dressing before any other vegetable, and toss to coat it well. This will stop it turning brown.
- Add pomegranate seeds for little bursts of juice.
- Swap out the vegetables. Try other types of cabbage such as hispi, savoy or pak choi are delicious. Try adding grated butternut or parsnip along with the carrot.
- A little miso paste in the dressing adds a hint of umami.
- Add a dash of Worcestershire sauce.
- Add lemon juice for citrus freshness.
- This recipe is 4 Weight Watchers Smart Points per portion
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