Print pagePDF pageEmail page


Recipe: Mayo-Free Coleslaw

This coleslaw has a fresh, tangy taste and is free of most common allergens.


  • 2 bags coleslaw mix (or 2 lbs shredded green & purple cabbage with a little shredded carrot)
  • 1 finely sliced bell pepper
  • 1 cup vinegar (splash of balsamic and the rest cider vinegar)
  • 2/3 cup olive oil
  • 1 tsp kosher salt
  • 1/2 tsp pepper
  • 1 tsp Italian-style seasoning
  • 1 tsp celery seed or celery salt (if using celery salt, reduce the amount of salt a bit)
  • 1/3 cup sugar (helps cut the gassiness)
  • 1 tsp mustard powder


  1. Bring the vinegar to a boil, then mix with oil, sugar, and spices.
  2. In a large bowl, mix the hot vinegar/oil mixture with the cabbage mix, until well coated.
  3. Put in a sealed container, and chill for a few hours.

Inspired By: Cole Slaw without Mayo