Home » Salads » Easy Coleslaw Recipe without Mayonnaise
posted by Liz Berg
on March 2, 2016 (updated 5/9/23)
This Easy Coleslaw Recipe takes just minutes to make. Dotted with vibrant dried cranberries and crunchy walnuts, it’s a crowd-pleasing side dish!
With a vinegar-based dressing, this No-Mayo Southern Coleslaw is simple and delicious. It’s perfect for potlucks, summer picnics or to top a pulled pork sandwich!
Why You Must Make
Beef brisket was on the menu, and though the recipe offered a grilled option, it was below zero with the windchill, and only the dog was going outside!
- I’ve made this easy coleslaw recipe without mayo for years as the proportions are so simple, I never need to look up the recipe.
- It pairs deliciously as an easy side dish with foods like BBQ beef and Cajun smoked ribs, as well as pulled pork and Texas-style beef brisket.
Ingredient Notes
- Kitchen Staples– Sugar, Vegetable Oil
- Package of Coleslaw Mix – 16 ounces, or a mixture of shredded cabbage and carrots
- Craisins – Dried Cranberries, may use dried cherries instead
- Walnuts – Toast them to bring out their essential oils and re-crisp. Heat them gently in a frying pan, stirring frequently or place them on a sheet pan and back for about 3 to 5 minutes (or until fragrant) at 350° shaking the pan and the halfway point. Cool and chop.
- Cider Vinegar – Not as harsh as white vinegar. Helps to balance the sugar’s sweetness.
- Celery Seed – Optional, but my mom always added this to her coleslaw
How to Make
- Also known as a Southern Coleslaw or Carolina Coleslaw, this vinegar coleslaw recipe without mayonnaise is super simple and perfect for summer entertaining. All you need to remember is that the majority of the coleslaw ingredients are measured with a ⅓ measuring cup!
- Add a bag of coleslaw mix to a mixing or serving bowl, then ⅓ cup each of craisins, walnuts, sugar, vinegar, and oil. Toss and let rest so the flavors can meld and the cabbage can soften.
- I also like to add ½ teaspoon of celery seed, too. Now isn’t that a snap to prepare?
Recipe Tips
- You can shred your own cabbage and carrots, but feel free to use a package or two of coleslaw mix which can be found in the produce department.
- PRO-Tip: Make sure to toast your walnuts either in the oven or in a dry saucepan. The heating process draws out the natural oils, intensifying their nutty flavor.
- PRO-Tip: If your craisins look a little dry, put them in a small, heat-safe bowl and cover them with boiling water. Let rest for about 5 minutes, drain well, then use them in the recipe.
- And without mayo, it’s perfect to take on a picnic as there’s less danger of a foodborne illness. Another reason you need to add this quick coleslaw to your menu soon!
- If you want your coleslaw to remain crunchy, try salting the cabbage mix and let it sit in a colander. This will help the cabbage release much of its water content, minimizing the dilution of the salad dressing. Give it a gentle rinse and squeeze dry before adding the easy coleslaw dressing.
What else do you like in your coleslaw??? Do you prefer a mayo base or a vinegar base?
Frequently Asked Questions
What Does the Word Coleslaw Mean?
Coleslaw has Dutch origins that combinethe words koolmeaning cabbage andslameaning salad.
How Long Does Coleslaw Keep?
As long as it hasn’t been left out at room temperature for more than 2 hours, it can be stored in the refrigerator, covered, for up to 4 days.
Is Coleslaw Healthy?
Yes, the cabbage and carrots provide fiber and Vitamins A and C. The walnuts are a source of protein and fiber. This recipe is healthier than coleslaw with a creamy dressing as there is no saturated fat in the dressing.
What Else Can Be Added to Coleslaw?
A touch of grated onion or sliced scallions are tasty additions. You can also add apples, radishes, sweet bell peppers, parsley, or anything that appeals to you. Creamy bits of blue cheese are delicious, too.
You May Also Like
- Creamy Cucumber Salad from Spend with Pennies
- Burrata Panzanella Salad
- Salade de Tomates et Fromage
- Mexican Corn Salad
- Best Summer Salad Recipes
- Strawberry Bacon Brie Salad
- Tomato Basil Pasta Salad
- More of my Best Salad Recipes
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The Recipe:
Easy Coleslaw Recipe
Prep Time10 minutes
Total Time10 minutes
Yield6 servings
A super easy coleslaw recipe with a vinaigrette dressing
Ingredients
- 1 package coleslaw mix (16 ounces), or a mixture of shredded cabbage and carrots
- ⅓ cup craisins (dried cranberries)
- ⅓ cup toasted, chopped walnuts
- ⅓ cup sugar
- ⅓ cup cider vinegar
- ⅓ cup vegetable oil
- ½ teaspoon celery seed
Instructions
- Place coleslaw mix in a serving bowl. Mix in craisins and walnuts.
- In another bowl whisk together sugar and vinegar. Continue whisking as you drizzle in the oil. Mix in the celery seed.
- Toss the coleslaw mix with dressing and serve.
- If you like a wilted coleslaw, refrigerate for an hour before serving.
Notes
Recipe adapted from Marion Cunningham.
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Nutrition Information:
Yield:
6Serving Size:
1
Amount Per Serving:Calories: 257Total Fat: 19gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 1mgSodium: 47mgCarbohydrates: 23gFiber: 2gSugar: 20gProtein: 1g
HOW MUCH DID YOU LOVE THIS RECIPE?
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Salads Sides
posted by Liz Berg on March 2, 2016
20 Comments // Leave a Comment »
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Wilhelmina — Reply
I really enjoy this slaw! I like how it is not too overly sweet, like some can be. The cranberries add a great sweet tart punch that is perfection!
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Toni — Reply
This is really good! I love how flavorful it is!
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Little Cooking Tips — Reply
Easy, quick and super healthy salad Liz! This is a perfect side for brisket, like you mentioned, as well as any roasted meat or even a decadent casserole!
Thank you so much!
Sending you lots & lots of hugs from Athens,
Panos and Mirella
xoxoxo -
Sandra — Reply
I love a no mayo coleslaw and how great is this for warm weather outings!
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Dawn @ Words Of Deliciousness — Reply
I love coleslaw. I love that you added the craisins and the walnuts. Sounds delicious.
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Jennifer Eloff — Reply
Like the idea of nuts and raisins in coleslaw. 🙂
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Laura (Tutti Dolci) — Reply
This coleslaw is a must along with your brisket. Now I’m seriously craving BBQ!
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Von — Reply
Reading this reminds me- I haven’t made coleslaw for quite a while! Love that this one doesn’t use mayonnaise- will definitely keep this in mind when I want to bring a salad to a picnic!
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sue|theviewfromgreatisland — Reply
I’m SO in the mood for a summery cole slaw!
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The Ninja Baker — Reply
Your colorful coleslaw does appear to be a crunchy do-able slam dunk winner salad, Liz =) Pinning!
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Evelyne CulturEatz — Reply
I do like a good coleslaw and love the addition of dried cranberries and walnuts here.
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Vicki Bensinger — Reply
I could eat buckets of cole slaw and make it often. My recipe is similar to yours but I’ve never added craisins. I’ll have to try this, for that added zip of flavor!
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Louise — Reply
Hi Liz:)
Now this is my kinda crunchy goodness and soooooo easy too. Love the additions! Now, I need some brisket!Thanks for sharing, Liz…
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Angie@Angie's Recipes — Reply
Fresh and so crunchy!
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John/Kitchen Riffs — Reply
Although I like creamy coleslaw, I’m become a real fan of the vinegar & oil kind. Has a more interesting personality, I think. Particularly when combined with some of the terrific ingredients you’ve added! Good stuff. And I can remember a third cup measure. 🙂
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Rosella — Reply
Coleslaw is a favourite over here to go with pork, ham, or even some chicken and rice dishes! The farmer loves it with a creamy dressing as well.
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Jill @Mad About Macarons — Reply
I can’t even remember the last time I had coleslaw and after seeing this post of yours, Liz, I’m suddenly missing it! Looks wonderful – love the touch of craisins too.
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Megan - The Emotional Baker — Reply
I love when I can use minimal measuring cups! This sounds like a delicious coleslaw – love the fruit and nut addition 🙂
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Lynn@Happier Than A Pig In Mud — Reply
Sounds different with the walnuts, a great combo:@)
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TheKitchenLioness — Reply
Liz, we love a good coleslaw around here (no surprise there) and I like your mix of shredded cabbage and carrots with the addition of the sweet cranberries to offset the tanginess of the dressing!
Another fabulous recipe!
Andrea