Easy Vinegar Slaw (No Mayo)
This simple and fresh vinegar slaw recipe is totally mayo-free and crazy easy to make. It comes together so quickly and is the perfect side dish for anything rich or fried. It’s crisp, tangy and easy to make ahead!
This post may contain affiliate links.
This one’s for all the mayo haters! This simple recipe for coleslaw is super tasty and completely mayo-free. Made with crunchy vegetables like shredded cabbage and carrots, plus scallions, celery seeds, and red wine vinegar, It’s great to make ahead and holds up well in the fridge for a few days.
It’s an excellent side for fried seafood, burgers, BBQ or anything rich, since the tangy flavor cuts through the heaviness and adds that signature crunchy texture. Quick and easy to throw together, this no mayo coleslaw recipe is one of the most delicious sides you can make.
Every summertime BBQ needs a good coleslaw and potato salad on the menu, and this is going to become your new go-to recipe!
Want more refreshing salad recipes? Try my crisp and citrusy Sicilian fennel orange salad, this light shaved zucchini salad or my crunchy and creamy cucumber radish salad.
Why This Recipe Works
- Comes together in under 25 minutes using simple ingredients from the grocery store.
- The bright, tangy coleslaw dressing balances out rich or fried foods.
- Totally adaptable! Use different vinegars, types of cabbage, or add fresh herbs and spices.
- Keeps well in the fridge and actually tastes better the next day.
Ingredient Notes
Cabbage – Use green cabbage, red cabbage, or a mix for visual appeal. A head of cabbage will yield a lot, but you can also use a pre-shredded coleslaw mix from the store for convenience.
Vinegar – I use red wine vinegar for its bold flavor, but apple cider vinegar, white wine vinegar, rice vinegar, or even white vinegar can all work depending on what you have.
Celery seed – This tiny spice is key to the flavor of a classic coleslaw recipe. It adds that unmistakable, slightly peppery taste that makes this slaw special. Not to be confused with celery salt, which is a blend.
Carrots and scallions – A large carrot adds sweetness and crunch. Scallions (aka green onions) bring a mild onion flavor without overpowering the slaw.
Olive oil – Choose a good quality extra virgin oil from my Italian olive oil and vinegars guide, or swap with vegetable oil if preferred.
Sugar – A bit of white sugar balances out the acidity of the vinegar and enhances the natural sweetness of the vegetables.
Salt and pepper – I recommend kosher salt and freshly cracked black pepper to bring it all together.
*Find the full ingredient list in the recipe card below!
Helpful Equipment
- Large bowl
- Sharp knife
- whisk
- Box grater, Mandoline or Food processor
- Tongs
Step by Step Instructions
- In a large mixing bowl, whisk together the red wine vinegar, white sugar, kosher salt, and celery seed until the sugar is mostly dissolved. Whisk in the olive oil, then season with freshly cracked black pepper to taste.
- Toss in the shredded cabbage, carrots, and scallions. Use tongs or clean hands to thoroughly combine, making sure everything gets coated in that zippy vinegar dressing.
Pro Tip: If you're using a head of cabbage, a mandoline or food processor fitted with a shredding disk will save tons of time and give you uniform results.
- Taste and adjust seasoning with more salt or pepper if needed.
- Let the coleslaw chill for at least 10–15 minutes before serving to allow the flavors to meld.
Tips for Success
- Don’t skip the celery seeds! They’re what give this slaw its signature flavor.
- If making ahead, wait to toss with the dressing until closer to serving time to maintain that crunchy texture.
- Always taste and adjust seasoning at the end. It’s the best way to ensure balanced flavor.
Variations
- Add a spoonful of Dijon mustard or dry mustard powder for more bite and complexity.
- Use napa cabbage for a softer, more delicate texture in this delicious coleslaw.
- Swap white sugar with a drizzle of maple syrup or honey for a sweeter coleslaw.
- Try tossing in red onions or sweet onions for a different oniony note.
- Add sunflower seeds and fresh parsley for extra crunch and color.
Serving Suggestions
This slaw is a great addition to any main dish that needs a tangy, crunchy side. It’s an especially perfect complement to fried or grilled dishes from summer barbecues.
Serve it alongside my ultra-crispy panko crusted fried fish or lobster corn fritters for a refreshing contrast It’s also perfect with Maryland crab cakes or to cool down these spicy Cajun fish cakes.
I love to serve it at summer cookouts, or with my bacon cheddar burgers or these classic Maine lobster rolls.
Storage tips
Store any leftover slaw in an airtight container in the refrigerator. This homemade coleslaw recipe is best enjoyed fresh, but will keep well for up to 2 days.
Just give it a quick toss before serving to redistribute the dressing and flavors.
FAQs
Yes! This is already such an easy recipe, but bagged coleslaw is a great shortcut when you're short on time. Just be sure to freshen it up with your own vinegar-based coleslaw recipe dressing
You can skip it, but it won’t have that distinct coleslaw flavor. A small pinch of celery salt can work, but it will add more saltiness, so adjust your kosher salt accordingly.
The best way is to serve it shortly after making it. If making ahead, store the shredded vegetables and dressing separately, then toss right before serving.
Sure! Just add a little bit of mayonnaise or Greek yogurt to make a creamy dressing if you’re looking for something closer to a mayo-based coleslaw. This version, though, is great for those avoiding mayo coleslaw recipes altogether.
This isn’t your typical mayonnaise-based coleslaw. It’s light, tangy, and totally mayo-free. There’s just a little sweetness to balance the acidity, and it uses the best vinegar (apple cider or white wine) for a clean, bright flavor. It’s a perfect topping for anything rich, and a great recipe when you want crunch without the creaminess.
Did you LOVE this recipe? Please leave a star ⭐️ rating and comment and tag your creations @ColeyCooks on Instagram!
Want to Save This Recipe?
Enter your email & I'll send it to your inbox.
By submitting this form, you consent to receive emails from Coley Cooks.
Best Vinegar Coleslaw (Mayo Free)
Ingredients
- ¼ cup red wine vinegar
- 1 tablespoon sugar plus 2 teaspoons
- 2 tablespoons extra virgin olive oil
- ½ teaspoon kosher salt plus more to taste
- ½ teaspoon celery seed
- Freshly cracked black pepper to taste
- 4 cups shredded cabbage green, purple, or a mix
- 1 cup carrots grated or julienned, from about 2 medium carrots
- 3 scallions thinly sliced
- 1 tablespoon fresh Italian parsley finely minced
Instructions
- In a large mixing bowl, whisk together the red wine vinegar, sugar, salt, and celery seed until the sugar is mostly dissolved. Whisk in the olive oil, then season with freshly cracked black pepper to taste.
- Toss in the shredded cabbage, carrots, and scallions. Use tongs or clean hands to thoroughly combine, making sure everything gets coated in that zippy vinegar dressing.
- Taste and adjust seasoning with more salt or pepper if needed.
- Let the slaw sit for at least 10-15 minutes before serving to allow the flavors to meld.
Notes
- Don’t skip the celery seeds! They’re what give this slaw its signature flavor.
- If making ahead, wait to toss with the dressing until closer to serving time to maintain that crunchy texture.
- Always taste and adjust seasoning at the end. It’s the best way to ensure balanced flavor.
