Looking for a Quick Red Cabbage Slaw Recipe NO Mayo that is both healthy and packed with flavor? You’ve come to the right place. Traditional coleslaw often relies heavily on mayonnaise, which can be heavy, creamy, and calorie-dense.
While delicious, mayo can overshadow the natural crunch of fresh vegetables and may not suit all diets, especially if you’re aiming for a lighter, vegan, or dairy-free alternative.
In just minutes, you can create a vibrant and tangy slaw that’s not only low in calories but also full of nutrients. Unlike traditional coleslaw, this recipe skips the heavy mayonnaise and uses a light, zesty vinegar-based dressing, allowing the natural crunch and flavors of red cabbage, carrots, and red onion to shine.
It’s ideal for lunches, BBQs, tacos, sandwiches, or even as a standalone salad.
To make this slaw, start by shredding fresh red cabbage and carrots into fine, uniform pieces, ensuring every bite has a satisfying crunch.
Thinly slice red onion to add a subtle pungent flavor that balances the sweetness of the carrots. Prepare a tangy dressing using sherry vinegar, Dijon mustard, a touch of honey, olive oil, salt, and pepper, whisking until smooth.
Combine the vegetables and dressing in a large bowl, tossing gently so every strand is coated evenly. For best results, chill the slaw for at least an hour to let the flavors meld. Garnish with fresh parsley before serving to add a pop of color and freshness.
This healthy, vegan-friendly slaw is easy to customize—add fruits, seeds, or herbs for extra flavor and crunch. Quick to prepare and packed with vitamins, it’s a perfect addition to any meal. The complete recipe is given below, with detailed steps, tips, and variations for the best results.
Why Choose a No Mayo Slaw?
Health Benefits of No Mayo Slaw
One of the main reasons to opt for a no-mayo coleslaw is the health factor. Traditional coleslaw made with mayonnaise can be heavy in calories and fats. By eliminating mayo and replacing it with a vinegar-based dressing, you significantly reduce fat content while retaining full flavor.
Red cabbage, the star ingredient, is rich in vitamins C and K, antioxidants, and dietary fiber. Fiber aids digestion and promotes satiety, making this slaw a filling yet low-calorie option. Carrots add a natural sweetness and beta-carotene, while onions provide additional flavor and essential nutrients.
Flavor and Versatility
Unlike mayo-based slaws, a no-mayo slaw offers a light, tangy, and refreshing taste that pairs perfectly with many dishes. The vinegar dressing enhances the natural flavors of the vegetables without overpowering them. This makes it an ideal side for grilled meats, burgers, tacos, or a light lunch salad.
Ingredients You’ll Need
| Ingredient | Quantity | Notes |
| Red Cabbage | 1 small (1.5 lb / 700 g) | Shredded |
| Carrots | 3 medium (300 g) | Peeled and shredded |
| Red Onion | 1 | Thinly sliced |
| Sherry Vinegar | 3 tbsp | Can substitute apple cider vinegar |
| Dijon Mustard | 1 tsp | Optional: adds tang |
| Honey | 1 tbsp | Optional: balances acidity |
| Olive Oil | 3 tbsp | Extra virgin preferred |
| Fresh Parsley | 2 tbsp | Finely chopped |
| Salt | 1 tsp | Flaky or table salt |
| Black Pepper | ½ tsp | Ground |
Step-by-Step Making Of Red Cabbage Slaw
Step 1: Prepare the Dressing
Start by preparing the dressing. In a medium-sized bowl, combine sherry vinegar, Dijon mustard, honey, salt, and black pepper.
Whisk these ingredients together until fully combined. Slowly drizzle in extra virgin olive oil while continuously whisking to create a smooth, emulsified vinaigrette. The tanginess of the vinegar combined with the subtle sweetness of honey and the earthiness of mustard creates a perfectly balanced flavor.
Step 2: Shred the Cabbage
Prepare the cabbage by removing the outer leaves and slicing it into quarters. Using a sharp knife or a food processor, shred the cabbage into fine, even pieces.
Shredding the cabbage thinly allows the dressing to coat each strand and ensures a uniform texture. Properly shredded cabbage also makes the slaw easier to eat and more visually appealing.
Step 3: Shred the Carrots
Next, peel the carrots and shred them using a grater or a food processor. Carrots add a subtle sweetness and bright orange color that makes the slaw visually striking. The natural sugars in the carrots balance the acidity of the vinegar, creating a harmonious flavor profile.
Step 4: Slice the Red Onion
Peel and thinly slice the red onion. The onion adds a mild pungency that complements the sweetness of the carrots and the tanginess of the dressing.
For a milder flavor, you can soak the sliced onions in cold water for 5–10 minutes before adding them to the slaw.
Step 5: Combine Vegetables
In a large mixing bowl, combine the shredded cabbage, shredded carrots, and sliced red onion. Toss them together until the vegetables are evenly mixed. At this stage, you can also add optional ingredients such as fresh herbs, chopped apples, or seeds to enhance flavor and texture.
Step 6: Add the Dressing
Pour the prepared vinaigrette over the vegetables. Using clean hands or a large spoon, toss the slaw gently until every piece of cabbage and carrot is evenly coated with the dressing. Make sure not to crush the vegetables while tossing; the goal is to maintain a crisp texture.
Step 7: Chill for Maximum Flavor
For the best flavor, refrigerate the slaw for at least 1 hour before serving. Chilling allows the flavors to meld together and gives the cabbage time to soften slightly while retaining its crunch. This step is essential for achieving a well-balanced, flavorful slaw.
Step 8: Garnish and Serve
Before serving, sprinkle freshly chopped parsley over the top. This adds a burst of color and freshness. You can also add a few lemon slices or a dash of chili flakes for an extra zing. Serve the slaw as a side dish, in tacos, or even as a topping for sandwiches and burgers.
Nutritional Information (Per Serving)
| Nutrient | Amount |
| Calories | 85 kcal |
| Protein | 2 g |
| Fat | 7 g |
| Carbohydrates | 6 g |
| Fiber | 3 g |
| Vitamin C | 80% DV |
Tips for Perfect Slaw
- Shredding: Use a food processor for consistent, thin slices.
- Balancing Flavors: Adjust the vinegar and honey based on your taste.
- Serving Suggestions: Excellent with grilled chicken, fish tacos, or as a fresh side salad.
- Storage: Keep in an airtight container in the fridge for up to 3 days.
Variations You Can Try
- Apple and Cranberry Slaw: Add shredded apple or dried cranberries for sweetness.
- Spicy Slaw: Mix in a pinch of cayenne pepper or red chili flakes.
- Nutty Slaw: Toss in sunflower seeds, pumpkin seeds, or walnuts for added crunch.
- Herbed Slaw: Fresh dill, cilantro, or mint can enhance the freshness and aroma.
FAQs About Quick Red Cabbage Slaw Recipe NO Mayo
What is the best way to make red cabbage slaw without mayo?
The best way is to use a vinegar-based dressing made with sherry vinegar, olive oil, Dijon mustard, honey, salt, and pepper. This keeps the slaw light, tangy, and healthy while preserving the crunch of the cabbage.
Can I make this slaw ahead of time?
Yes! This slaw can be prepared 24 hours in advance. Chilling it allows the flavors to meld and improves the overall taste. Just keep it in an airtight container in the refrigerator.
How long does red cabbage slaw last in the fridge?
When stored in an airtight container, this slaw stays fresh for up to 3 days. For best texture, store the dressing separately if you plan to keep it longer.
Can I substitute the vinegar in this recipe?
Absolutely. You can use apple cider vinegar, red wine vinegar, or lemon juice. Adjust the amount to balance acidity and flavor according to your taste.
Can I add other vegetables or fruits to this slaw?
Yes! Ingredients like grated apples, shredded zucchini, pineapple, or pomegranate seeds work beautifully and add extra flavor, texture, and color.
Is this slaw suitable for meal prep?
Yes, it’s perfect for meal prep. Keep the slaw in an airtight container in the fridge, and if storing for more than a day, keep the dressing separate to maintain crunch.
Can this slaw be made vegan or keto-friendly?
Yes. This recipe is naturally vegan, dairy-free, and keto-friendly, as it contains no mayonnaise or sugar-heavy ingredients.
What are the health benefits of red cabbage slaw?
Red cabbage is rich in vitamins C and K, antioxidants, and fiber, which help digestion, boost immunity, and provide a low-calorie, nutrient-dense option.
How can I make my slaw extra crunchy?
Slice the cabbage thinly, avoid overmixing with the dressing, and refrigerate it for at least 30 minutes before serving. Adding a pinch of salt to the cabbage before mixing also helps draw out excess moisture while retaining crunch.
Can I make a spicy version of this slaw?
Yes! Add a pinch of red chili flakes, cayenne pepper, or a dash of hot sauce to the dressing for a mild to medium heat without overpowering the freshness of the vegetables.
How should I serve red cabbage slaw?
This slaw is versatile. Serve it with grilled meats, tacos, sandwiches, burgers, or as a standalone salad. It can also be added as a topping for rice bowls or wraps.
Can I freeze red cabbage slaw?
Freezing is not recommended because cabbage and carrots release water when thawed, making the slaw soggy. It’s best enjoyed fresh or refrigerated.
How do I prevent the slaw from getting watery?
Toss the vegetables gently with the dressing and refrigerate in a covered container. Avoid shredding too far in advance and don’t add salt too early, as it can draw out water.
Can I make this slaw sugar-free?
Yes. Simply omit the honey or any sweeteners. The natural sweetness of carrots and optional fruits will still balance the tangy dressing.