No Mayo Coleslaw
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How do you make healthy coleslaw from scratch without mayo?
Easy, with the help of one of my favorite heart-centric ingredients – olive oil!
Coleslaw is a staple side dish when it comes to planning Southern meals. So much that coleslaw is often enjoyed as a savory substitute for mayo and lettuce on pulled pork or pulled chicken sandwiches.
While there’s no keto, vegan or vegetarian need to swap lettuce for cabbage (more thoughts on that idea below). You may choose a low-fat coleslaw option with olive oil instead of mayonnaise in your slaw mix.
Here’s a quick and simple low-carb, vegan keto coleslaw recipe that answers the question of what you can substitute for mayo in coleslaw.
Can you make coleslaw with no mayo?
Do you love coleslaw but avoid it because you’re trying to eat healthier?
Many people avoid eating it because of the fat content in the sauce or due to their dietary restrictions.
Here’s a healthy treat for you – Southern no mayo coleslaw that uses olive oil instead!
How do you make coleslaw with no mayo?
This dressing has an olive oil and white wine vinegar base.
Then you simply mix in the shredded cabbage, carrots, cilantro and squeeze on the lemon juice!
This no mayo coleslaw is an excellent addition to any Southern or soul food meal as a crunchy, sweet, and tangy side dish.
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Ingredients for the no mayo slaw
- 1 cup of shredded purple cabbage
- 1 cup of shredded green cabbage
- ½ cup of shredded carrots
- ½ cup of finely chopped cilantro (reserve a small amount to garnish at the end)
- ½ a squeezed lemon’s juice to garnish
- Optional- top with a sprinkle of pine nuts
Ingredients for the no mayo coleslaw dressing
- 3 tablespoons of extra virgin olive oil
- 2 tablespoons of white wine vinegar
- 2-3 tablespoons of honey (depending on how sweet you like your slaw)
- 1 clove garlic, finely minced, or 1 teaspoon of garlic powder
- 1 teaspoon of salt
- ¼ teaspoon of black pepper
- ¼ teaspoon of celery salt
- Optional- ½ teaspoon cayenne pepper
Instructions for coleslaw without mayo
- In a medium-size bowl, whisk together all the ingredients for the dressing.
- Pour the dressing mix over the coleslaw and fold the sauce in to combine.
- Taste and adjust the seasoning to your liking.
- Cover and place in the refrigerator for at least an hour to allow the flavors to marinate together.
- Garnish with the remaining cilantro and a squeeze of fresh lemon juice.
- Serve and enjoy!
Pro tip: The Instant Pot’s stainless steel inner pot is the perfect mixing bowl. Simply remove the inner pot (while the Instant Pot is turned off) to use it as the perfect mixing bowl!
How do you fix watery coleslaw?
- To prevent watery coleslaw, you’ll need a bit of salt since salt is a natural dehydrator.
- Start by washing your cabbage and shredding it for coleslaw prep.
- Then place the cabbage in a colander.
- Toss it with the salt and let it sit for an hour or two (the more time, the better).
- Keep tossing it occasionally.
- Squeeze the liquid from the shredded cabbage.
- The cabbage will appear wilted, but no worries – continue with the recipe and add the coleslaw dressing.
- Even dressed coleslaw will stay crisp for hours using this method!
What do you serve with coleslaw?
Traditionally coleslaw is served with soul food and southern food like BBQ, Southern-style chicken, pulled pork, pulled chicken, chicken drumsticks, Southern potato salad, and grilled dishes.
You may also like this cabbage recipe HERE for Caribbean dishes.
What kind of cabbage is best for coleslaw?
For this recipe, you can use any of the following cabbage varieties: green cabbage, red cabbage, savoy cabbage, Napa cabbage, or bok choy.
For a colorful aesthetic or a more textured slaw, you can use a cabbage variety mixture.
If you’re in a hurry, you can also buy already bagged, store coleslaw mixes like the pre-shredded cabbage or coleslaw mixture. They typically range between 12 and 15 ounces.
Can you use lettuce instead of cabbage in coleslaw?
It all depends on your taste and choice of what you like in your recipe.
Lettuce belongs to the daisy family known for favoring a blistering environment with its occasional explosions of beneficial blossoms and seeds.
On the other hand, cabbage is a cruciferous, verdant plant that drastically improves the nature of sustenance given by its broad, thick leaves.
Of course, lettuce and cabbage are totally different in texture and taste, so again, it’s up to your taste buds!
Can you eat coleslaw on keto?
Yep! Cabbage and lettuce are both examples of keto-friendly vegetables to include in your keto eating plan.
These non-starchy vegetables are low in calories and carbs and are high in many nutrients, including vitamin C and several minerals.
How do you shred cabbage for coleslaw?
The fastest way to shred cabbage is with a food processor and its blade for shredding.
Alternately you can easily shred the cabbage by hand with the following instructions:
- Wash the cabbage with cold tap water.
- Pull off and dispose of any shriveled or harmed outer leaves.
- Place the cabbage on the cutting board with the center end against the board.
- Utilizing a sharpened knife, cut the cabbage down the middle vertically through the center.
- Carve every half vertically again through the center to make 4 wedges.
- Place the cabbage wedge cut side looking down onto the wood board. —Slice into the cabbage to eliminate the center.
- Cut every one of the cabbage wedges into shreds by cutting along the vertical edge to make longer shreds.
What kind of vinegar is used for coleslaw?
Different kinds of vinegar can be used in this recipe for a unique texture and slightly different savory flavor.
You can vary the vinegar type in a coleslaw recipe with these varieties:
- apple cider vinegar
- red wine vinegar
- champagne vinegar
- rice vinegar
Fresh lemon or lime juice are the obvious healthier alternatives to vinegar. The benefits associated with these citrus juices include a dose of vitamin C, which supports a healthy immune system.
How do you store coleslaw?
Storing coleslaw is quite is simple. Covered in the refrigerator for up to four days.
It is a unique and simple recipe for BBQs and parties because the taste deepens as the coleslaws marinates!
What you can add to coleslaw with no mayo?
Fennel and it should be cut so finely that the taste is quite mild and gives a fantastic freshness to this recipe.
Dill is the perfect tangy herb and is yummy in salads.
Apples finely sliced give an inconspicuous sweet deliciousness. A splash of lemon juice will prevent your apples from aging an earthy-expiring color!
Pineapple – and you may also like this recipe HERE for pineapple coleslaw.
Caraway seeds offer a minty flavor that supplements the fennel and dill. I don’t recommend you use a lot because the seeds may become overpowering and intrusive in the recipe.
What do you think about this recipe?
If you like this no mayo coleslaw recipe, you’ll love these best Instant Pot Southern food recipe roundup ideas HERE!
Leave a 5-star rating and a comment below, and share your finished recipe pictures HERE in the Facebook group!
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Ingredients
Coleslaw Ingredients
- 1 cup purple cabbage shredded
- 1 cup green cabbage shredded
- ½ cup carrots shredded
- ½ cup cilantro finely chopped
- ½ lemon juice squeezed
- 1 teaspoon pine nuts *Optional- a sprinkle on top
No Mayo Coleslaw Dressing Ingredients
- 3 tablespoons olive oil extra virgin
- 2 tablespoons white wine vinegar
- 3 tablespoons honey
- 1 clove garlic finely minced, or 1 teaspoon of garlic powder
- 1 teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon celery salt
- ½ teaspoon cayenne pepper *Optional
Instructions
- In a medium-size bowl, whisk together all the ingredients for the dressing.
- Pour the dressing mix over the coleslaw and fold the sauce in to combine.
- Taste and adjust the seasoning to your liking.
- Cover and place in the refrigerator for at least an hour to allow the flavors to marinate together.
- Garnish with the remaining cilantro and a squeeze of fresh lemon juice.
- Serve and enjoy!
Notes
- To prevent watery coleslaw, you'll need a bit of salt since salt is a natural dehydrator.
- Start by washing your cabbage and shredding it for coleslaw prep.
- Then place the cabbage in a colander.
- Toss it with the salt and let it sit for an hour or two (the more time, the better).
- Keep tossing it occasionally.
- Squeeze the liquid from the shredded cabbage.
- The cabbage will appear wilted, but no worries - continue with the recipe and add the coleslaw dressing.
- Even dressed coleslaw will stay crisp for hours using this method!
