This Sweet and Tangy No-Mayo Coleslaw is a delicious and refreshing alternative to traditional coleslaw. It’s great as a side dish or piled on top of sandwiches or tacos!
No summer picnic or potluck seems complete without some coleslaw, and it’s also great with lunch or dinner. It’s a delicious all-purpose side dish that goes with so many things!
When it comes to coleslaw, there are generally two kinds: the classic creamy mayonnaise-based kind and vinegar-based slaw without mayonnaise.
So which team are you on?
I actually like them both (it really depends on what I’m eating it with), but if I had to pick one, it would definitely be the no-mayo slaw. Well, to be more precise, it would be this no-mayonnaise slaw!
It’s so fresh, sweet, tangy, crunchy, colorful, and absolutely deee-licious!
And not only is it pretty (just look at all those colors!), those veggies are healthy and good for you!
INGREDIENTS YOU NEED:
- Purple cabbage
- Green cabbage
- Green onions
- Olive oil
- Rice vinegar
- Salt and pepper
HERE’S A QUICK LOOK AT HOW TO MAKE SWEET AND TANGY NO-MAYO COLESLAW:
I shred the cabbage and carrots myself. For the cabbage, I just use a knife to slice it very thinly. You could also use a box grater or a food processor. I shred the carrots on a box grater. It really doesn’t take much time at all.
And YES, you can totally take a shortcut and use pre-shredded coleslaw mix (you’ll need about 10 cups – 12 if you’re not going to add the carrots). I’d still add the carrots, though. There never seem to be enough carrots in those bags of coleslaw. I’ve even seen pre-shredded carrots in the grocery store.
I just love the color that the purple cabbage gives the coleslaw, so I do half purple and half green, but you could mix it up and do more or less of one or the other depending on how you like it.
My vinegar of choice for this vinegar-based slaw is rice vinegar (if it’s not by the other vinegar in the grocery store, you can usually find it near the Asian foods). I love the flavor of it and, to me, it has always seemed sweeter and to have less strong of a bite than other vinegar.
Although I make this coleslaw all year long, I definitely make it more often in the summer. Give it a try for your next cookout! It’s great as a side dish to just about anything grilled.
It’s also equally as good with things that aren’t grilled. Need a nice slaw for topping those fish or shrimp tacos? This is it. My all-time favorite, though, is putting it on pulled pork or barbecued chicken sandwiches!
Speaking of which… Stay tuned because I’ll be posting a recipe for Instant Pot BBQ Pulled Pork Tacos next that uses this slaw on them. So. Dang. Delicious!!
I hope you try this recipe for Sweet and Tangy No-Mayo Coleslaw and love it as much as I do. Thanks for visiting today!
Sweet and Tangy No-Mayo Coleslaw
- 5 cups shredded purple cabbage
- 5 cups shredded green cabbage
- 2 cups shredded carrots
- 3 green onions, thinly sliced
- salt and pepper, to taste
- ⅓ cup rice vinegar
- ¼ cup olive oil
- ½ cup sugar
- In a large bowl, combine the slaw ingredients (purple cabbage, green cabbage, carrots, and green onions). Toss to combine.
- In a small bowl, whisk together the dressing ingredients (vinegar, olive oil, and sugar).
- Pour the dressing over the cabbage mixture. Stir until everything is well combined and coated with the dressing. Season to taste with salt and pepper.
- Refrigerate for at least 1 hour before serving, stirring occasionally, to allow the flavors to blend together.
- Store leftovers in the refrigerator. They should last for 3 to 5 days.
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