A crisp, brightly dressed vegan no mayo coleslaw, made with simple ingredients and built to hold up at a cookout: nothing creamy to spoil in the heat, no red cabbage to bleed everywhere, no bagged-slaw shreds going limp on a paper plate.
The shredded cabbage is hand-cut as thin as you can manage, for that delicate shred bagged slaw can’t touch. No mandolin necessary, just a sharp knife. Radish goes through the food processor for the peppery little flecks. Carrots get peeled into ribbons with a vegetable peeler so they tangle through the slaw instead of disappearing.
The secret ingredient is dill pickle brine. A couple of tablespoons in the dressing brings a little funk and a little salt and a little something that makes people ask what’s in it. Don’t tell them. Or do.
Why This Is The Best No Mayo Coleslaw
This no mayo coleslaw is designed specifically to survive cookouts and BBQ season. A few things make it different from typical coleslaw recipes:
- No mayo means no spoiling. A no mayo coleslaw can sit on a picnic table in the sun without becoming a food safety concern. Mayonnaise coleslaw is great cold straight outta’ the fridge but a few hours on a picnic table and I dunno. A vinegar-based dressing actually tastes brighter at room temperature and holds up for hours.
- Green cabbage only. Red cabbage bleeds purple onto everything the moment it hits a vinegar dressing. Green cabbage stays crisp and the slaw stays looking good.
- Hand-cut, not bagged. Bagged shredded cabbage goes limp within a couple of hours of dressing. Hand-cutting with a sharp knife takes a few extra minutes and gives you a delicate shred that holds for days.
- Carrot ribbons, not slivers. Peeled into ribbons with a vegetable peeler, the carrots tangle through the slaw and stay distinct. Slivers and shreds wilt and disappear. These hold up.
- Pickle brine in the dressing. The flavor anchor. A little funk, a little salt, the kind of complexity people ask about and you don’t have to explain.
- Use it on sandwiches and other stuff. This simple recipe plays well with so many other recipes. Use it to top a BBQ sandwich or tacos. Or use it as a salad base and plop some grilled tofu or BBQ seitan on top.
Photo by Hannah Kaminsky
Tips for the Best No Mayo Coleslaw
Make it ahead. This no mayo coleslaw actually improves after a few hours in the fridge. The cabbage relaxes, the dressing works its way in, and the flavors come together. Make it the night before your cookout and toss again before serving.
Vinegar options. White wine or champagne vinegar gives the dressing a delicate, fruity note. Apple cider vinegar brings a deeper, mellower flavor. White vinegar is the most assertive and tangy. I call for white wine or champagne but use whatever you have on hand.
Adjust the sugar. Some pickle brines are saltier than others. Taste the dressing before adding the cabbage and add an extra pinch of sugar if it needs balancing.
Bring it cold. Pack it in an airtight container in a cooler for transport and serve straight from the fridge. It will hold up on a picnic table but starting as cold as possible improves its chances. That said, it’ll probably all get scooped up right away because…coleslaw.
More Vegan Cookout Sides
Cookout Coleslaw FAQ
Is this no mayo coleslaw vegan? Yyyyup. The dressing is olive oil/vinegar based and the slaw is just cabbage, radish, and carrots. Vegan by default. If you’re not vegan, it’s ok, these are simple ingredients you have around and will love.
Can I use red cabbage in this vinegar coleslaw recipe? Yes, but it will turn everything red and defeat the purpose a little. Red cabbage bleeds purple onto everything once it hits the vinegar dressing. Still, it’ll be pretty if it’s not sitting in the sun. So serve it at home with red if you like.
How long does this no mayo coleslaw keep? About 3 days in the fridge in an airtight container. The texture starts to soften after that, but the flavor holds. Toss it again every time you serve it.
Can I substitute the pickle brine? For sure. Spicy pickle brine, half-sour brine, sauerkraut brine, even caper brine will all work. You are after a little funk and a little salt, anything fermented does the job. That said, you can also just add extra vinegar.
Is this a good side dish for BBQs and cookouts? Hells yeah. This no mayo coleslaw is built for it. No mayonnaise to spoil, no red cabbage to bleed, no bagged-slaw shreds that wilt. Make it the night before, pack it in a cooler, toss it right before serving.
Can I double this recipe? Hells yeah. It’s a wonderful big batch recipe, don’t be shy. Just make sure you have a mixing bowl big enough.
Is this gluten-free? Absolutely gluten-free.
Do I have to put the radish through the food processor? Nah. It’s convenient, but you can also slice into matchsticks with a sharp knife. You don’t have to be perfect about it.
How did I end up here? You searched for no mayo coleslaw, vinegar coleslaw, cookout coleslaw, or some version of “what should I bring to the cookout.” Bookmark this. Search over.
Cookout Coleslaw
Ingredients
For the slaw:
- 8 cups thinly hand-cut green cabbage about 1½ pounds, roughly ¾ of a medium head
- 6 to 8 medium radishes to equal one cup shredded
- 2 medium carrots about 6 ounces
For the dressing:
- ⅓ cup white wine or champagne vinegar apple cider vinegar or white vinegar work too
- 2 tablespoons dill pickle brine
- 3 tablespoons extra virgin olive oil
- 1 tablespoon granulated sugar
- 1 tablespoon Dijon mustard
- 1 teaspoon celery seed
- ½ teaspoon onion powder
- ¾ teaspoon kosher salt
- ½ teaspoon coarse ground black pepper
Instructions
- In a large bowl, vigorously whisk together the dressing ingredients (vinegar, pickle brine, olive oil, sugar, Dijon, celery seed, onion powder, salt, and pepper) until the sugar has dissolved.
- Shred the radishes in a food processor until you have about 1 cup. Add to the bowl with the dressing.
- Peel the outer skin off the carrots and discard. Then continue peeling the carrots into long ribbons with a vegetable peeler. Add to the bowl.
- Add the cabbage to the bowl. Toss with tongs until everything is evenly coated, lifting from the bottom and turning so the dressing works its way through the pile. Give it a couple of minutes of tossing, the cabbage will start to relax and take on the dressing.
- Cover and refrigerate for at least 30 minutes before serving so the flavors come together. Toss again right before serving. Transfer leftovers to an airtight container and keep in the fridge for up to 3 days.
