gluten-free | dairy-free
This sweet-and-tangy no-mayo coleslaw is naturally gluten-free and dairy-free—crisp cabbage, carrot, red onion, and green pepper in a bright vinegar-and-honey dressing instead of mayo. Quick to make, it keeps in the fridge up to a week and gets better as it sits. The cookout side for anyone who skips the creamy stuff.
Summer side dishes are some of my favorite foods. I love coleslaw almost as much as I love potato salad. A summer cookout isn’t complete without a side of coleslaw. Although this recipe is a no-mayo version, it is just as delicious as its creamy cousin. Add more sugar for a sweeter flavor, or keep it as is for a great balance of sweet and tangy.
I love adding onions and green peppers to my coleslaw (I think it is a Southern thing), and those two veggies bring great flavor and texture. I typically dice the green pepper quite small so it adds a pop of flavor rather than being the main flavor in the slaw.
Recipe notes
- You can use a package of coleslaw mix to replace the fresh cabbage and carrot. You will still need to add the onion and green pepper.
- If you want a really sweet slaw, replace the honey with sugar.
- If you don’t like green peppers in your coleslaw, you can leave them out. The slaw will still taste amazing!
- The sauce will be enough for a larger head of cabbage if you like a light-to-medium coating. If you want your slaw swimming in sauce, use a small to medium head of cabbage, or double the sauce ingredients.
- If you can, let the coleslaw sit in the fridge for 1 to 2 hours (or more) before serving to help the flavors meld.
This coleslaw can be served with just about any protein or summer dish.
Other Summer Side Dishes
Now, go eat something amazing!
Gluten-Free Sweet & Tangy No-Mayo Coleslaw
Suggested Tools
The Ingredients
For the Slaw
- 1 head cabbage, medium, sliced
- 2 carrots, shredded
- 1/2 red onion, sliced
- 1 small green pepper, fine dice
For the Sauce
- 1/2 cup apple cider vinegar
- 1/3 cup sunflower oil, or vegetable oil
- 1/3 cup granulated sugar
- 1 tbsp honey
- 1/2 tsp Mustard Powder, Coleman's is the best!
- 1/2 tsp celery salt
- 1/2 tsp Kosher salt
- 1/8 tsp black pepper
- 1/8 tsp garlic powder
- 1/8 tsp onion powder
The Process
Prep the Veggies
- Cut the cabbage in half and remove the core. Slice each half again so you have four quarters. Slice the cabbage thinly and then slice again in half or in thirds depending on how large your cabbage is. Add sliced cabbage to a large mixing bowl.
- Peel the carrots using a potato peeler. Now, using the flat grater set atop the mixing bowl of cabbage, shred the carrots into the cabbage. Using a tong or your hands, mix the carrots and cabbage to combine. You may want to add more carrots depending on the ratio.
- Slice the red onion and dice the green pepper and add both to the cabbage and carrot mixture. Mix to combine
Make the Sauce
- You can measure all the ingredients into prep bowls and then combine, or measure and combine as you go. Measure and add all the sauce ingredients to a mixing bowl or large measuring cup. Whisk to combine well.
Combine and Enjoy!
- Pour a bit of sauce over the cabbage mixture and using a tong, gently mix to distribute the sauce. Taste to determine if you need more sauce. Keeping adding sauce until you are happy with the taste and texture.
- Place in the fridge for at least an hour before serving. Three to four hours is best but not critical. The slaw will store in the fridge for up to a week. Enjoy!!