Coleslaw Recipes (No Mayo Varieties)

I don't like mayonnaise, but I love coleslaw. Fortunately, some of the best coleslaw recipes don't require any mayo at all, and are instead created with a vinegar based dressing.

These coleslaw recipes are a great side dish choice for many meals. They taste great with everything from barbecue sandwiches to a formal holiday meal.

Even if you like coleslaw made with mayonnaise, it's a good idea to learn how to make vinegar-based coleslaws.

These refrigerator salads taste great and are a better choice for outdoor cookouts and picnics than those with mayonnaise for safety reasons.

Each of the following coleslaw recipe ideas is easy to make and will keep in the refrigerator for several days.

3 Mayo-Free Coleslaw Recipes

1. Colorful Coleslaw


  • 3 pounds grated cabbage
  • 1 diced green bell pepper
  • 1 diced red or yellow bell pepper
  • 1 small white onion, thinly sliced
  • 1 cup extra virgin olive oil
  • 3/4 cup white vinegar
  • 1 cup Splenda or sugar
  • 2 tablespoons cider vinegar
  • 1 tablespoon salt


Combine all vegetables in a large bowl. Mix the other ingredients together in a saucepan. Heat over a medium heat until hot. Pour mixture over vegetables. Mix well and refrigerate for at least three hours. Serve cold.

Variation: Use cider vinegar instead of white vinegar

2. Oriental Coleslaw


  • 2 cups sliced green cabbage
  • 2 cups sliced red cabbage
  • 1 can water chestnuts, chopped
  • 1/4 cup extra virgin olive oil
  • 1/4 cup Splenda or sugar
  • 2 tablespoons lemon juice
  • 1 tablespoon soy sauce
  • 1 teaspoon ground ginger


Place all vegetables in a large bowl. Whisk together other ingredients until well-blended. Add to vegetables and stir well. Cover and refrigerate for at least three hours. Serve cold.

Variation: If desired, garnish with cashews or peanuts when ready to serve.

Additional Variation: If you'd like to use this as a main dish salad, add chicken to the dish. You can use canned chicken or chopped roasted chicken.

3. Basic Coleslaw


  • 2 medium heads of cabbage, shredded or sliced
  • 4 stalks celery, chopped
  • 2 cups Splenda or sugar
  • 2 cups white vinegar
  • 1 cup water
  • 1 teaspoon celery seed
  • 1 teaspoon mustard seed
  • salt to taste


Place cabbage and celery in a large bowl. Whisk together other ingredients until well-blended. Mix together other ingredients, except salt, in a medium saucepan and bring to a boil. Pour mixture over vegetables and mix well. Add salt to taste. Cover and refrigerate for at least three hours.

Variation: Add diced green, red, or yellow bell peppers if desired.

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Comments 5 comments

Patty Inglish, MS profile image

Patty Inglish, MS 9 years ago from North America

Sounds delicious!

shirl 7 years ago

MG - I think there may be a typo on the amount of oil for the colorful coleslaw. I made it yesterday, and it was terrible. This morning, after the oil had risen, I skimmed it off, and the rest was good. Thanks for your suggestions though. Also, there was too much salt. Hope this is helpful.

Karen 6 years ago

The oriental was way to sweet

qwerty 5 years ago

heyy im really bored and hungry so im gonna go make this

Claudia Tello profile image

Claudia Tello 4 years ago from Mexico

I am a coleslaw fanatic and I agree with you in that it is an excellent salad basic that can be used in many many ways. I eat it regularly with in lots of variations and never ever use mayo, I actually don’t like it that way. Coleslaw also goes great with canned tuna, tomato, onion and a good EVOO dressing, very simple yet a great lunch salad.

Great idea for a Hub! I´d like to see images of those wonderful coleslaw-salad recipes.

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