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No Mayo Coleslaw Recipe Image

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 hour
Total Time 1 hour
Servings 6 servings
Calories 188kcal


For The Coleslaw:

  • 2 cups green cabbage sliced thinly
  • 2 cups red cabbage sliced thinly
  • 2 cups grated carrots 4-5 large carrots
  • 2 teaspoons kosher salt
  • 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


  • 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 and serve.



  • 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.


Calories: 188kcal | Carbohydrates: 11g | Protein: 3g | Fat: 16g | Saturated Fat: 2g | Sodium: 1209mg | Potassium: 338mg | Fiber: 4g | Sugar: 5g | Vitamin A: 7928IU | Vitamin C: 40mg | Calcium: 62mg | Iron: 1mg