Easy Vinegar Coleslaw Recipe (No Mayo)

This easy vinegar coleslaw recipe (no mayo) is a light, healthy side dish made with shredded cabbage, carrots, scallions, and a tangy red wine vinegar dressing. Perfect for BBQs, picnics, and summer meals, this dairy-free coleslaw delivers crisp texture and bold flavor without heavy mayonnaise. The simple vinaigrette made with olive oil, sugar, and celery seed creates a balanced sweet and tangy taste that pairs well with grilled chicken, pulled pork, burgers, and tacos. Ready in minutes and ideal for meal prep, this homemade vinegar coleslaw stays fresh and crunchy, making it a go-to healthy coleslaw recipe for gatherings and weeknight dinners.

Ingredients

• ¼ cup red wine vinegar
• 1 tablespoon + 2 teaspoons granulated sugar
• 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 (about 2 medium carrots)
• 3 scallions, thinly sliced
• 1 tablespoon fresh Italian parsley, finely chopped

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Instructions

1. Prepare the Dressing
   In a large mixing bowl, whisk together the red wine vinegar, sugar, salt, and celery seed until the sugar is mostly dissolved.
2. Add the Oil
   Slowly whisk in the olive oil until the dressing is well combined. Season with freshly cracked black pepper to taste.
3. Combine the Vegetables
   Add the shredded cabbage, carrots, scallions, and parsley to the bowl. Toss thoroughly using tongs or clean hands, ensuring all the vegetables are evenly coated with the vinegar dressing.
4. Adjust and Rest
   Taste and adjust seasoning with additional salt or pepper if needed. Let the coleslaw rest for at least 10–15 minutes before serving to allow the flavors to develop.

Serve chilled or at room temperature.

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Tips

• Slice cabbage thinly for a tender texture.
• Letting the slaw sit longer (up to 1 hour) enhances flavor.
• Massage the cabbage lightly with your hands for a slightly softer consistency.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.

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Variations and Substitutions

• Replace red wine vinegar with apple cider vinegar or white wine vinegar.
• Add thinly sliced red onion for extra sharpness.
• Mix in sunflower seeds or sliced almonds for crunch.
• Swap parsley for fresh dill for a different herb profile.
• Add a pinch of red pepper flakes for mild heat.

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FAQs

Can I make this coleslaw ahead of time?
Yes, it can be prepared a few hours in advance. The flavors improve as it rests.

Why is there no mayonnaise?
This is a vinegar-based coleslaw, which is lighter, dairy-free, and ideal for warm-weather meals.

How do I keep it from getting watery?
Salt the cabbage lightly and let it sit for 10 minutes before mixing, then drain excess liquid if necessary.

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Serving Suggestions

• Serve alongside grilled chicken, burgers, or pulled pork.
• Add to tacos or sandwiches for crunch and brightness.
• Pair with barbecue dishes or picnic spreads.
• Use as a topping for grain bowls or baked potatoes.

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Why You’ll Love This Recipe

• Light, crisp, and refreshing with no mayonnaise.
• Quick to prepare with simple pantry ingredients.
• Perfect for picnics, barbecues, and meal prep.
• Naturally dairy-free and easy to customize.