Skip the mayonnaise and enjoy the cooling crunch of Vinegar Coleslaw (Without Mayo) – the perfect picnic or BBQ salad.
Hot summer days can make you question the dishes you want to make, especially if you are heading out to the beach, pool, picnic, or BBQ. Leaving a mayonnaise-based salad out too long can cause it to spoil. That’s why this vinegar coleslaw (without mayo) is the perfect choice for a summer side.
I grew up eating sweet, creamy coleslaw – the type you want to put on a grilled deli sandwich. The first time I saw vinegary coleslaw (I was well into adulthood), I was unsure what to expect. I did not think it would taste that good, so I skipped it. Fast-forward many years, and it was the only type of coleslaw offered at an event I was at, so I gave it a try. I was hooked from that day on. Now, I still prefer the creamy, sweet versions of my youth, but I am happy to indulge in this healthier version, too.
A Healthy Version of Coleslaw That’s Good For You
Coleslaw, as a side dish, has many health benefits. Cabbage is an excellent source of vitamins A, B6, C, and K. It also provides essential antioxidants, fiber, and iron. Coleslaw sometimes gets a bad reputation due to the excess sugar and dairy often found in commercial versions. With only 1 tablespoon of honey and no dairy or mayo, vinegar coleslaw is a dish you can enjoy as much as you want without any guilt.
Substitutions Are Easy When Making Vinegar Coleslaw
Although this recipe for vinegar coleslaw has only eight ingredients, you may find that you are out of one or have to eliminate one due to someone’s dietary issues. For example, switch the honey for another sweetener if you think a child under one might eat it. Honey should not be given to children under 12 months. You can use maple syrup instead.
You can omit the oil and celery seeds if desired. I like to leave in extra virgin olive oil, which has many heart-healthy properties. For an entirely different taste, you can also replace the apple cider vinegar with coconut vinegar, white balsamic, or fruity-flavored white balsamic vinegar. When I do that, I often toss in some dried cranberries for a light and fruity slaw.
How to Make Ahead and Store
Vinegar slaw is one of those dishes that gets better with time. I recommend making it the day before and letting the flavors meld overnight in the refrigerator. However, wait until you are ready to serve it to add the salt and pepper because salt can speed up the wilting process. You can store it in an airtight container in the fridge for up to 5 days. Do not try to freeze coleslaw.
Serving Suggestions
Vinegar coleslaw goes great with traditional BBQ foods like burgers, hot dogs, and chicken. I enjoy the slaw with these Italian-Inspired Ciabatta Sandwiches, as they provide the perfect crunch. It is also a nice light side dish alongside the richness of Loaded Mac and Cheese. If you are putting out a picnic spread or buffet, consider adding some Avocado Deviled Eggs to continue the healthy bites.
Vinegar Coleslaw (Without Mayo)
Ingredients
- 1 medium head green cabbage finely shredded
- 2 large carrots peeled and grated
- 1/4 cup apple cider vinegar
- 2 tablespoons olive oil
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- 1/2 teaspoon celery seed
- Salt and pepper to taste
Instructions
- In a large bowl, combine the shredded cabbage and grated carrots.
- In a small bowl, whisk together the apple cider vinegar, olive oil, honey, Dijon mustard, and celery seed.
- Pour the dressing over the cabbage and carrots. Toss well to coat evenly.
- Season with salt and pepper to taste.
- Serve immediately or chill in the refrigerator for about an hour to allow flavors to meld.
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