Dinner

Vinegar Coleslaw (No Mayo) Recipe

Bymia larkspur March 13, 2026March 13, 2026

Introduction

This vibrant vinegar coleslaw is a refreshing twist on the classic, made without any mayo. Featuring crisp cabbage, sweet apple, and crunchy walnuts, it’s dressed in a tangy and lightly sweet vinaigrette that brightens up any meal.

A close-up of a fresh salad in a white bowl, showing a colorful mix of thinly sliced purple cabbage, small chip-like slices of light tan apples, shredded orange carrots, and a few scattered golden-brown walnut pieces, all mixed together with a slight shine indicating a light dressing. The salad layers show a bright and fresh texture with a mix of crunchy and soft elements, and the bowl rests on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

5 cups (1 pound) red cabbage, shredded (substitute green cabbage or mix half and half if preferred)
2 carrots, shredded
1 large green apple, thinly sliced
⅓ cup walnuts, chopped
¼ cup extra virgin olive oil
3 tablespoons apple cider vinegar
2 tablespoons mustard
1 tablespoon maple syrup (or honey)
1 teaspoon salt
2 twists black pepper

Instructions

Step 1: Prepare the vegetables by thinly slicing the cabbage and shredding the carrots using a sharp knife, mandoline slicer, or food processor with a slicing disk.
Step 2: Chop the green apple into wedges, remove the seeds, then cut into pieces. Chop the walnuts into small bits.
Step 3: In a large bowl, combine the shredded cabbage, carrots, sliced apples, and chopped walnuts. Set aside.
Step 4: In a small bowl, whisk together the olive oil, apple cider vinegar, mustard, maple syrup, salt, and black pepper until well combined.
Step 5: Pour the dressing over the vegetable mixture and toss everything thoroughly to coat evenly.
Step 6: Taste and adjust seasoning with more salt or pepper if needed, then serve immediately on a platter or in the mixing bowl.

Tips & Variations

Swap maple syrup with honey or agave syrup for a different level of sweetness.
Add fresh herbs like parsley or cilantro for extra flavor and color.
Replace walnuts with toasted pecans or almonds if preferred.
Let the coleslaw sit for 15 minutes before serving to allow flavors to meld.

Storage

Store leftover coleslaw in an airtight container in the refrigerator for up to 2 days. Give it a good toss before serving again, and note that the cabbage may soften slightly over time. This coleslaw is best enjoyed fresh but can be served chilled or at room temperature.