No Mayo Coleslaw Recipe

This Healthy No Mayo Coleslaw recipe is made with red and green cabbage, carrots, red onion, and jalapeno and drizzled with a homemade sugar-free olive oil and vinegar dressing. Perfect for any potluck, picnic, or party.

Course Salad

Cuisine American

Prep Time 1

Total Time 1

Servings servings

Calories 188kcal

Author Aysegul Sanford

Ingredients

For The Coleslaw:

2 cups green cabbage sliced thinly
2 cups red cabbage sliced thinly
2 cups grated carrots 4-5 large carrots
½ cup red onion chopped or sliced thinly
½ cup chopped Italian parsley
1 jalapeno seeded and chopped
1 teaspoon celery seed
½ cup walnuts lightly toasted

For The No Mayo Coleslaw Dressing:

¼ cup extra virgin olive oil
2 tablespoons lemon juice
2 tablespoons apple cider vinegar
1 clove garlic minced
1 teaspoon kosher salt
¼ teaspoon ground black pepper

Instructions

To prepare the coleslaw: Place green cabbage, red cabbage, and carrot in a bowl.
Stir in the onion, parsley, jalapeno, and celery seed. Give it a gentle toss to make sure that all the vegetables are equally distributed in the bowl.
To make the dressing: Place olive oil, lemon juice, vinegar, garlic, salt and pepper in a mason jar. Close it with the lid and give it a shake.
Drizzle the salad with the dressing and toss. Sprinkle it with walnuts. Taste for seasoning, add more (if necessary) and serve.

Video

Notes

The prep time listed below includes the 30 minute refrigeration time. If you decide to let it sit in the fridge please add more time to the total time.
Want to sweeten it up a bit? Now, I know that my version here is a no-sugar coleslaw and many of you might prefer your coleslaw with a bit of sweetness. If that us you, feel free to add 1-tablespoon maple or agave syrup to the simple coleslaw dressing.
Don’t have walnuts on hand? Substitute an equal amount of toasted, chopped almonds instead.
Looking to up the nutrition? Omit the green cabbage and make a bright and beautiful red cabbage slaw with 4 cups thinly sliced red cabbage (about the amount you will get from ½ medium head of red cabbage) and turn it into a purple cabbage coleslaw.
Want to make this a keto coleslaw (no mayo)? Omit the grated carrots and simply replace it with an equal amount of green and red cabbage.
Have guests who can’t live without mayonnaise in their coleslaw? No worries, add 2 tablespoons of your favorite mayonnaise (I love vegan mayo - this brand (affiliate link) is my favorite ) into the dressing, give it a shake, and drizzle the cole slaw with it.
Don’t have red onion on hand? Swap it with green onions.
Looking for leftovers? This healthy coleslaw recipe will last up to 2 days stored in an airtight container in the fridge. I recommend only 2 days because, after the two-day mark, the coleslaw starts to breakdown and become too soggy.

Nutrition