No Mayo Coleslaw (Vegan & Dairy Free)

Coleslaw is a classic side dish, but this No Mayo Coleslaw is healthier and an added bonus of being dairy free and vegan too. Still all the crunchy vegetables that you know and love from coleslaw, but with a tangy olive oil based dressing, rather than mayo. It's lighter, fresher, ready in 10 minutes and a MUST at any picnic or BBQ.

Whilst I do enjoy a creamy mayo based coleslaw, I find it pretty heavy and I far prefer this lighter, no mayo coleslaw. There is still plenty of flavour from the dressing, but it is suitable for everyone with it being dairy free and egg free. Homemade coleslaw is so easy to make - just chop up your veggies and mix together with this easy dressing. A side dish that everyone can enjoy - life is too short for bad coleslaw after all!

Why should you try it?

How To Make No Mayo Coleslaw - step by step:

One: Shred the cabbage, grate the carrot and slice the spring onions (scallions) diagonally.

Two: Mix all the dressing ingredients together in a bowl.

Three: Put everything together in a large bowl and mix well.

Four: Serve.

Is This Coleslaw Healthy?

Well, anything with lots of colour and vegetables is always going to have plenty of nutrients in it and making your own homemade coleslaw means that you can control exactly what goes in to it.

This coleslaw is still quite low in fat, despite not using mayo, because it uses olive oil. But it is healthy fat, and something that can definitely be part of a healthy and balanced diet.

This coleslaw also uses red cabbage, which is the healthier of the cabbages as it has more vitamin A and iron than green cabbage. Cabbage also has anti-inflammatory benefits, so that is a bonus too. One cup of cabbage also has about 85% of your recommended daily intake of Vitamin K, which is essential to help with blood clotting. So much goodness from this veggie.

What Vegetables To Use

We have kept the vegetables in this pretty classic with red and white cabbage, carrot and spring onion. They all add lots of colour, flavour and crunch, but you don't have to stop there.

Feel free to add and swap the vegetables you use, and use this side salad as an opportunity to clear your fridge out. You could use strips of bell pepper, grated courgette and even some diced cherry tomatoes.

Coleslaw Dressing

Personally, I hate it when coleslaw is dripping in sauce, which is why I prefer this to traditional mayo based coleslaw. I think the sauce (whether mayo based or not) should lightly coat the vegetables and compliment them. It shouldn't be over-powering.

We made this vegan coleslaw dressing with a base of really good quality olive oil, mixed with apple cider vinegar, maple syrup, dijon mustard, garlic and seasoning. It's the perfect balance of flavours and a really simple but flavour packed dressing.

Can You Make It In Advance?

Yes, this is a great dish to make in advance as the dressing really soaks in to the vegetables after a few hours. If we are serving this up at a BBQ, I make a big batch of it the night before, and keep it in the fridge. I get it out of the fridge about an hour before I am going to serve it.

This coleslaw will keep in the fridge for 2-3 days, however it will start to get a bit soggy towards the end of that, so it is always best eaten fresh.

What To Serve It With?

This is such a versatile side dish, it goes with almost anything. We like making it for burger nights and serving it with our Cajun Chicken Burgers. It is quite a cooling side, so it goes well with Slow Cooker Jerk Chicken too.

Chicken and coleslaw is always a good match, so why not try it with our Lemon Rosemary Chicken. 

Tuna Fish Cakes and Portobello Mushroom Pizzas are nice light dishes that this crunchy side pairs well with.

Extra Tips:

• Save yourself some time with the prep of this vegan coleslaw by putting all the vegetables in a food processor to shred them together.
• Feel free to swap or add the veggies that you use in this coleslaw. Anything chunky and crunchy works well.
• If you wanted to make a mayo based coleslaw for your guests, just divide the mixture into two bowls, and add mayo to half the dressing for one bowl.
• Add some extra flavour with some fresh herbs. Coriander, parsley and dill work well.
• If you don't have apple cider vinegar, you can swap it for lemon juice. This actually adds a nice freshness to the slaw.
• Add some extra crunch to the finished dish with some seeds and crushed nuts.
• You can give this coleslaw a little kick of spice by stirring in some finely diced jalapeños.

Want to try some other salad recipes? How about these:

Salmon Pasta Salad
Beetroot and Goats Cheese Salad
Roasted Cauliflower Salad
Cajun Salmon Salad
Warm Lamb Salad
Crunchy Asian Slaw
Easy Christmas Salad

If you’ve tried this or any other recipe on the blog then let us know how you got on in the comments below, we love hearing from you!

Tag us in your creations on Instagram @hungryhealthyhappy - we love sharing photos when people make our recipes. You can use the hashtag #hungryhealthyhappy too.

DON’T FORGET TO RATE THE RECIPE ↓

No Mayo Coleslaw (Vegan & Dairy Free)

Coleslaw is a classic side dish, but this No Mayo Coleslaw is healthier and an added bonus of being dairy free and vegan too.

Low Carb

Vegan

4.83 from 28 votes

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Course: Side Dish

Cuisine: American, British

Prep Time: 10 minutes

Total Time: 10 minutes

Allergen:

Mustard

Sulphites

Servings: 10 servings

Calories: 103kcal

Cook ModePrevent your screen from going dark

Ingredients

• ▢ 0.5 white cabbage
• ▢ 0.5 red cabbage
• ▢ 2 carrots
• ▢ 6 spring onions
• ▢ 6 tablespoon olive oil
• ▢ 4 tablespoon apple cider vinegar
• ▢ 1 tablespoon maple syrup
• ▢ 1 pinch sea salt and black pepper
• ▢ 1 tablespoon dijon mustard
• ▢ 2 garlic cloves crushed

Instructions

• Shred the cabbage, grate the carrot and slice the spring onions (scallions) diagonally.
• Mix all the dressing ingredients together in a bowl.
• Put everything together in a large bowl and mix well.
• Serve.

Notes

• Save yourself some time with the prep of this vegan coleslaw by putting all the vegetables in a food processor to shred them together.
• Feel free to swap or add the veggies that you use in this coleslaw. Anything chunky and crunchy works well.
• If you wanted to make a mayo based coleslaw for your guests, just divide the mixture into two bowls, and add mayo to half the dressing for one bowl.
• Add some extra flavour with some fresh herbs. Coriander, parsley and dill work well.
• If you don't have apple cider vinegar, you can swap it for lemon juice. This actually adds a nice freshness to the slaw.
• Add some extra crunch to the finished dish with some seeds and crushed nuts.
• You can give this coleslaw a little kick of spice by stirring in some finely diced jalapeños.

Nutritional Information

Serving: 1portion | Calories: 103kcal | Carbohydrates: 9g | Protein: 2g | Fat: 9g | Saturated Fat: 1g | Sodium: 51mg | Potassium: 247mg | Fiber: 3g | Sugar: 5g | Vitamin A: 2623IU | Vitamin C: 43mg | Calcium: 50mg | Iron: 1mg

Have you tried this recipe?Mention @hungryhealthyhappy on Instagram and tag #hungryhealthyhappy!

DisclaimerThe nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.