Mayo Free Coleslaw is quick and simple to make and is a versatile side dish for any bbq. This no mayo coleslaw has a vinegar base instead of the traditional mayonnaise base.
Where does your allegiance lie when it comes to coleslaw? Are you a mayo fan or mayo-free?
Most mayo-haters don’t like it in a coleslaw or other summer salads because of fear of food born issues that may happen from the dish sitting out all day. I don’t know what it is but I just cannot stomach mayo, period. At all. It just leaves my stomach feeling oily and uneasy. For some bizarre reason, I’m okay with some mayo substitutes, but generally, the store-bought real mayonnaise doesn’t do it for me.
And when it comes to coleslaw, those that require heavy amounts of mayo are so rich and oily that they can easily overpower the dishes they are meant to highlight.
This no mayo coleslaw is a perfect solution. It’s light, fresh, crunchy, and tasty (from it’s two secret ingredients, more on that later). And it’s so stinking simple. And it’s my favorite coleslaw to pair with dishes like pulled pork sandwiches, like these here…
Vegetarian Side Dish
And after last week’s post I’ve realized we should be sharing more of our favorite vegetarian options here on the blog. Thanks to all who reached out after our last post on those killer smoked tofu bowls (hi!! thank you so much!), we decided to start sharing some more of our favorite veggie dishes.
This no mayo coleslaw recipe also happens to be vegetarian AND the perfect side dish.
Now if you’re looking for a rich, creamy, mayo-based slaw, you’re in the wrong place. This one is crisp, light and fresh, with nice acidity. Though if you really want that creamy texture you can add your favorite mayo substitute like those produced at Hampton Creek Foods (those are vegan and not heavy on the stomach). But go easy. This is meant to be a simple and light side dish. Something to accompany your favorite summertime barbecued and grilled dishes.
How to Make Mayo Free Coleslaw
This is really the easiest recipe ever. It’s just shredded cabbage and carrots, mixed with some onion, salt and pepper, and our little secret additions — cumin and apple cider vinegar.
If you’re just making a small amount feel free to buy a pre-packaged coleslaw mix to keep things simple. BUT if you’re cooking for a crowd you get so much more bang for your buck by buying a head of cabbage.
One head goes a long way!
(Just beware. If you try to take a picture of your fresh heads of cabbage you run the risk of photo-bombers and cabbage thieves.)
Like this little guy.
Just don’t let yourself get too distracted by taking the perfect cabbage photo, you’ve got people to feed!
Next all you have to do is shred the cabbage yourself, either thinly sliced with a knife or using a mandolin slicer.
*** BUT WORD OF CAUTION!***
Watch those precious fingers when using a sharp device like a mandolin slicer. I learned that the hard way the very first time I used mine (suuuuuch a painful rookie mistake!). Slice carefully, and with caution. That is if you appreciate your fingertips. 😉
Next up mix up the shredded cabbage with some grated carrots and sliced onions. Toss together with some apple cider vinegar, salt and pepper, and…. wait for it…. cumin.
That’s right, cumin.
Cumin is a pretty strong flavor, so start small if you’re afraid. But every single time we make this coleslaw we always have someone look up at us with delight saying, “Wow, I love this slaw. What’s that unique flavor in it?”
It’s cumin, my friend. And that fresh zesty tang you get from the apple cider vinegar. No mayo needed for this coleslaw.
This is truly an awesome side dish for barbecues, parties, and it’s fantastic on top of pulled pork sandwiches or these amazing pulled lamb sliders.
- 1 cup red cabbage shredded
- 3 cups white cabbage shredded
- 1 cup red onion very thinly sliced
- 2/3 cup carrots shredded
- 1/2 tablespoon salt
- 1/4 teaspoon fresh ground pepper
- 1/2 tablespoon cumin
- 1/4 cup apple cider vinegar
Toss everything together in a large bowl and serve. Easy as that! - Feel free to pull back on the apple cider vinegar if you don't want the "wet" look in the slaw, we just love the taste and acidity. It really pairs well with fatty smoked foods.
This amount is great for a party of around 10-12 people. Or if you are just using it to top a pulled pork sandwich you'll just need a touch (a couple tablespoons). Adjust portion sizes for the size of your gathering, small to large.
What about you? What are your thoughts on mayo in coleslaw? Are you a fan?
For more tasty recipes, BBQ tips and tricks, check out the Recipe Index.
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