This vinegar-based, healthy coleslaw recipe is a tangy and crunchy version of coleslaw without mayo! Tossed in a smooth and mild coleslaw vinaigrette, it comes together in just 15 minutes without fuss. Perfect for meal prep or pairing with everything from tacos to BBQ sandwiches! Plus, it looks like a freaking rainbow.
Is it just me, or is cabbage sometimes a difficult veggie to use up? Whether it's from your CSA, garden, or you bought some at the store with the best of intentions, this recipe for healthy coleslaw is exactly what you need to actually enjoy that head of cabbage haunting your fridge!
In my 10 years of practicing seasonal, low-waste eating, I've found that a solid slaw recipe is the ultimate catch-all for extra veggies. And this oil and vinegar coleslaw is the one I come back to again and again. It's lighter and fresher than mayo-based versions, and it holds up beautifully in the fridge without getting mushy (love that).
Ready in just 15 minutes, it's perfect for busy home cooks and is even great for meal prep. Use it to top tacos, pulled pork sandwiches, burgers, or wraps-or toss it into salads and grain bowls (20-minute turkey taco quinoa bowls would be amazing). Let's make some!
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Key Ingredients
- Cabbage - Both red and green cabbage used here, mostly because the colors are gorgeous! But if you're trying to use up what you have, feel free to use all one or the other.
- Rice vinegar - This is my secret to a more mild vinegar coleslaw that isn't overwhelming. We want to achieve sweet-tangy balance here!
- Sunflower & sesame seeds - A couple kinds of seeds make this slaw nicely textured and even more flavorful.
Swaps
- Vinegar - I love rice vinegar in this recipe because it's mild, but you can easily substitute other vinegars! I recommend a vinegar that's light in color such as sherry vinegar (aged is even milder), apple cider vinegar, or champagne vinegar. Right now, I can't get enough of O Olive Oil vinegars!
- Herbs - Parsley is an excellent swap for cilantro in this coleslaw recipe. I often add
- Sesame vinaigrette - You could also try the vinaigrette from my Asian slaw with ramen recipe: ¼ cup toasted sesame oil + ¼ cup tamari + ¼ cup rice vinegar + 2 tablespoons maple syrup + juice of a fresh orange.
Step-by-Step Instructions
Step 1: Make the healthy coleslaw dressing by combining extra virgin olive oil, rice vinegar, agave syrup, and salt in a tightly sealed mason jar. Shake vigorously to emulsify.
Step 2: Pour the dressing into a large bowl and add the green onions. Allow the onions to macerate in the vinaigrette for a few minutes (macerating means soaking in vinegar or acid to help soften and mellow the flavor).
Step 3: Add in the carrots, cabbage, cilantro, and seeds. Toss gently to make sure all veggies are coated in the vinaigrette.
Step 4: Then you're done! YUM! Store in the fridge until ready to eat or enjoy right away on something delish... maybe some easy black bean tacos?
Top Tips for Serving & Sustainability
- Keep it crisp: I've made this vinegar coleslaw recipe countless times, and it holds up well in the fridge. But if you've had soggy slaw in the past, here's a trick: salt your cabbage first. Let it sit for about 15 minutes, then drain the excess water that's released. It adds a little time (just enough to whip up some easy ground chicken tacos to serve with ;)), but it can help the cabbage stay crunchy even longer.
- Meal prep friendly: Make a batch to use throughout the week for multiple recipes, like grain bowls, taco toppings, or a simple side dish. This way you'll eat more veggies, reduce waste, and enjoy a variety meals without extra effort.
- Storing cabbage: It's okay to leave a truly fresh cabbage out on a cool counter for a few days, but longer term should be tucked into the crisper drawer in your fridge. If the outer leaves wilt, just peel them away before use. Sometimes I use reusable produce bags for storing cabbage plastic-free, but you don't need to store it in anything.
Healthy Coleslaw FAQs
For this recipe I recommend rice vinegar because it's smooth and mellow. No overwhelming vinegar taste!
This healthy coleslaw is all-purpose, which makes it perfect for putting on literally anything. Top tacos, burrito bowls, BBQ pulled pork sandwiches, or serve on the side of other proteins like this herb-roasted chicken. Or, use as a base for salad and add your favorite proteins and other ingredients on top!
Store this slaw in an airtight container in the fridge, and it's best enjoyed with 5 days. I don't recommend freezing this one. Fresh is best!
If you love this slaw and other vinegar salads like I do, you'll definitely need to check out my vinegar cucumber salad next!
Pairing Ideas
Looking for ways to use your slaw? Here are some mains and sides that go well with a crunchy, tangy slaw.
📖 Recipe
Everyday Healthy Vinegar Coleslaw (No Mayo!)
- Total Time: 15 minutes
- Yield: ~6 heaping cups
Description
This vinegar-based, simple everyday coleslaw recipe is our absolute favorite! It's all-purpose, so it can be used as a stand-alone side or salad, or as a crunchy topping for tacos, BBQ, or any sandwich/wrap.
Ingredients
- ¼ cup extra virgin olive oil
- ¼ cup rice vinegar (or other light vinegar)
- ¼ cup agave (or maple syrup, or honey)
- ¼ teaspoon salt
- 2 cups purple cabbage, sliced thin
- 3 cups green cabbage, sliced thin
- 2 medium carrots, grated
- 6 green onions with tops, sliced
- ½ cup fresh cilantro, finely chopped
- ½ cup sunflower seeds
- 1 tablespoon sesame seeds
Get Recipe Ingredients
Instructions
- Make the slaw vinaigrette. In a mason jar, vigorously shake together the extra virgin olive oil, rice vinegar, agave syrup, and salt.
- Macerate the onions. Place the onions in a large bowl and add the vinaigrette. Allow the onions to sit in the vinaigrette for a few minutes to soften them and mellow out their flavor.
- Combine other ingredients. Add the cilantro, carrots, cabbage, sunflower seeds, and sesame seeds to the bowl, and stir until everything is combined and evenly coated in vinaigrette. Serve it up or store for later!
Notes
- Storage instructions. You can store healthy coleslaw in an airtight container in the fridge for up to a week. I do not recommend freezing coleslaw.
- Serving suggestions. This slaw is honestly so versatile and SO good!! I love making a big batch one day and using it in several recipes throughout the next several days. For example, black bean tacos topped with slaw and grain bowls with slaw added for tang and crunch the following night. If you're serving tacos or pulled pork sandwiches to a crowd, there should be enough for 10-12 sandwiches.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Lunch, Sides
- Method: Chop & combine
- Cuisine: Dutch
Nutrition
- Serving Size: 1 heaping cup
- Calories: 218
- Sugar: 10 g
- Sodium: 131.5 mg
- Fat: 16.7 g
- Saturated Fat: 2.1 g
- Carbohydrates: 17 g
- Fiber: 4.1 g
- Protein: 3.6 g
- Cholesterol: 0 mg
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