No mayonnaise definitely does NOT mean boring with the RecipeTin No Mayo Coleslaw! We love this Slaw because it’s interesting enough to compensate for no mayo in the dressing, refreshing enough to pair with rich mains, but still has the signature Coleslaw “juiciness”.
Made with cabbage, fennel, apple, dill and caraway seeds, this is the side we love to serve alongside Southern foods like Fried Chicken, brisket, BBQ Chicken, pulled pork and ribs.
No Mayo Coleslaw
This is the RecipeTin Family recipe for a Coleslaw made without mayonnaise that we truly believe stacks up to traditional Coleslaw in all it’s mayo-laden glory.
Don’t get me wrong. I love a good creamy Coleslaw.
But typically, Coleslaw gets suggested when we’re planning rich Southern menus for a family dinner. Think – meat, sweet BBQ sauce, and sometimes, full throttle deep frying.
And typically, someone sensible suggests that mayo Coleslaw might be too rich with all that meat, shouldn’t we opt for a lighter salad?
And typically (in pre-No-Mayo-Coleslaw-invention days) someone else would huff and puff about how Coleslaw is a classic side for a Southern blow out, and how we’re clearly not counting calories for this meal so why skimp on Slaw?
And so on, back and forth, until the family WhatsApp thread to decide the menu for a “simple” family dinner is many, many swipes long.
There is still much back and forth on family dinner menus. But since the creation of this No Mayo Slaw, there is no back and forth about slaw!
The combination of ingredients in this No Mayo Slaw might be surprising – but it’s addictive! The fennel and caraway seeds are quite subtle, and dill brings a wonderful freshness.
What you need for Coleslaw without Mayonnaise
Here’s what goes in our No Mayo Coleslaw:
Cabbage – any green cabbage works fine here (but not Chinese cabbage which is more delicate so it will get too soggy);
Fennel – shaved thinly so the flavour is quite mild, brings a fabulous freshness to this Slaw;
Dill – this herb is the perfect match in this salad! Use more than you think you need;
Apple – shaved finely, it adds a subtle sweet juiciness. Once dressed, it stops it from going brown (the pictured salad is a day old!);
Caraway seeds – adds pops of minty-aniseed flavour that complement the fennel and dill, but we don’t use much and it is subtle. Yet this is a secret ingredient that makes people pause when they take their first bite, wondering what that flavour is and why it’s so good!
Dressing ingredients – nothing ground breaking here, but note there is a deliberately high ratio of acid to oil. This slaw should be bright, punchy and have backbone to stand up to any rib-sticking main dish. A dainty French leaf salad vinaigrette this ain’t. We also use less salt (1/2 tsp) and more sugar (2 tsp) than you might expect. This is because we like the salad to lean equally sweet and salty, akin to traditional creamy Coleslaw.
How to make No Mayo Coleslaw
Lots of shredding and mandolin action for the vegetables. Then just toss it all together and ideally leave it to wilt for a good hour or two. (Because nobody likes coleslaw with stiff cabbage sprigs sticking out all over the place. We want it floppy and juicy!).
What we serve with No Mayo Slaw
As I mentioned in the opening, we (well, my brother!) created this No Mayo Slaw as a more refreshing alternative to traditional mayonnaise Coleslaw to pair with rich mains. In particular, Southern foods where Coleslaw is a traditional side option:
One of my personal favourite “special treat” dinners is a Fried Chicken Southern Feast. Here is a menu for dishes that we made for a recent family dinner:
Southern Fried Chicken Dinner
Having said that though, the flavour is neutral enough that it will go with anything (non Asian). Delicate enough for fish and prawns, refreshing enough for big roasts.
Also, a couple more serving ideas:
Meal salad – toss through tuna or shredded chicken
In sandwiches – ham, tuna, smoked salmon or gravlax, chicken, avocado
Keeps for days and days!
One of the best things going for this salad is that it keeps for 3 to 4 days, much like creamy Coleslaw. In fact, I think it’s better made the day before, after all the flavours have had a chance to meld together.
So make a big tub of it, and bring it out day after day!! – Nagi x
PS Forgot to mention – if you love creamy slaw but want to skip the heavy mayo version, try a Yogurt Slaw Dressing. It’s very, very good!
Watch how to make it
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Our best No Mayo Coleslaw
Ingredients
Coleslaw:
- 1/4 large head green cabbage (or 1/2 small head) , shredded (~12 cups, Note 1)
- 1 medium fennel bulb , trimmed, halved and shaved at 1.5 mm on a mandolin (Note 2)
- 1 red apple (any kind is fine), halved and thinly sliced (1.5 mm thick)
- 1 cup dill leaves, roughly chopped (about 1 whole bunch)
- 2 tsp caraway seeds (Note 4)
Dressing:
- 2 small clove garlic , minced
- 3 tbsp apple cider vinegar , or less to taste (Note 6)
- 5 tbsp olive oil
- 2 tsp Dijon mustard
- 1 1/2 tsp caster sugar (Note 5)
- 1/2 tsp salt (Note 5)
- 1/8 tsp black pepper
Instructions
- Dressing: Shake Dressing ingredients in a jar.
- Toss! Place cabbage, fennel, apple and dill in a very large bowl. Pour over Dressing, toss well.
- Sprinkle with caraway seeds then toss again.
- Set aside for at least 1 hour to allow cabbage to wilt. Give it a good toss, then transfer to serving bowl and serve!
- Storage: Keeps perfecty for 3 to 4 days in the fridge. Dressing stops apple from going brown. Best to bring to room temperature before serving.
Recipe Notes:
Nutrition Information:
Life of Dozer
A Physio taught me to use tennis balls to loosen tight muscles in my back (ie lying on them on a rug). It will come as no surprise to anyone that the balls keep going missing, and I keep finding them in Dozer’s not-very-clever hiding places – such as buried under cushions and blankets on his bed.
Dozer – that innocent look on your face ain’t fooling anyone!
Hi Nagi. Needed a lighter touch for brunch with a full English breakfast( the works= black pud, sausages, bacon, shrooms +egg benedict
on muffin)…This did it with brio! Thanks for a fabulously tasty moment.
So good! This is my new favourite, I love the tangy dressing, I halved the sugar and it was still really good, love the crisp sweetness of the apple and the caraway seeds were a lovely touch. Made this with the brisket and cornbread muffins, highly recommend this combo.
Definitely the best coleslaw recipe i have ever tasted – light and fresh and goes with practically anything you can bbq. And the bonus that it lasts a few days stored in the fridge is even better as a single person! Thank you so much for a healthier version of coleslaw!
Perfect! The tangy dressing pairs perfectly with fatty pulled pork, so much better than rich mayo coleslaws!
I added some thinly sliced red radish for a pop of colour and didn’t lose a finger tip on the mandolin (phew!)
Thanks Nagi!
Delicious! Great with Jerk Chicken!
My oh my, love this recipe. My boyfriend said “this is the best coleslaw I have ever eaten in my life.” This is sure to be a hit on the 4th of July! It is fabulous. Thank you!!
My husband and I are always looking for healthier options to pair with “unhealthy’ food like schnitzel. I find the fennel slaw served with with the schnitzel and some grilled lemon is all we need. This was so, SO GOOD! Thank you so much for the recipe.
Cheers and all the best from New Jersey in the States.
This dressing is very tasty! I omitted the caraway seeds and added fresh cilantro to the mix. Since I didn’t have any apples or fennel on hand, I just used a mixture of cabbage and carrots. Outstanding.
Wonderful recipe! My housemate doesn’t eat mayo. So I found this. I replaced the fennel bulb with a leek, but otherwise left the recipe the same. Kudos! Was perfect with our Hot Links.
A gorgeous family regular, staring in many Sunday meals. Thanks Nagi x
Starring >.<
Fantastic coleslaw and it went superb with a chicken schnitzel, kept for a few days and had it on a cold chicken sandwich. All your recipes are fantastic,
Amazing recipe for this super hot weather we’ve had of late. A great side, was yummy the next day and perfect for a prepare ahead dish. 100% a keeper. Thank you Nagi-san!
This is the best coleslaw ever. I don’t really like fennel, but it is amazing in this salad.
Hi Nagi!
First I want to say that Dozer is adorable.
Thank you for sharing your recipes. I had made several of your recipes and they are all delicious. I like your videos and that you always give options about ingredients, and recipes aren’t complicated.
Wish you all the luck with your book.
Thanks.
F.
Your recipe collection and the photos of you and Dozer are amazing. Hope you both are OK and enjoying each other.
I had to sub fresh anise for fennel. Used celery seeds instead of caraway seeds. Is absolutely delicious. Waiting to serve it with bbq pulled pork sandwiches, but just keep eating this!
Loved the acidity which cut through the fat of the accompanying ribs and crunchy potatoes se served. Definitely my new go-to coleslaw.
Hi! 10/12 servings, yet how much about is each serving? Thanks!
This is such a great salad!! I added some capsicum and radishes, as they needed to be used from my fridge. This was served with chicken breast using your recipe “Just a Great Chicken Marinade”. My hubby is trying to lose weight so this was a relatively low carb yet very healthy meal packed with flavour!
Once again, thank you, Nagi.
R x
This was perfect paired with italian pulled pork. I omitted the caraway seeds and the dill as I had none and smashed the garlic cloves and let them sit in dressing for awhile but didn’t mix with the slaw. The flavors were lovely. Thank you