Summer cookouts scream sides like potato salad and coleslaw. I grew up hating both…until I realized that I really just don’t like the ones from the grocery store deli section. Homemade coleslaw and French potato salad (absolutely delectable), especially ones that are mayo free, are actually quite delicious
I don’t actually hate mayonnaise, but I don’t love anything drenched in mayo. It has a purpose in salads, sauces, and on sandwiches. It’s too easily overdone, however, and we just gotta stop that madness!
No Mayo Coleslaw
The first time I remember having a no mayo coleslaw was with the most amazing meal of fish & chips I’ve had (outside of the UK). It was in Astoria, Oregon – on the coast at a local brewery.
I remember they used rockfish and served it with a vinegar-based slaw. The whole meal was AMAZING! Since then, I’ve also seriously enjoyed some coleslaw on great sandwiches.
Funny enough, two of those times were at the best Vancouver restaurants. I had a slaw on a pulled pork sandwich and then a few days later on a fried chicken sandwich. You all. Before this trip, I never would have ordered either. And now, I’m hard pressed to skip these two things if they’re ever on a menu.
Apparently I’m a changed woman! I also have a newfound appreciation for some great slaw.
So I actually think creating a dairy free coleslaw is more difficult on the first try. The acidity can easily be overdone. This no mayo coleslaw calls for a dab of yogurt, which helps to mellow the flavors.
If you’re planning to use a non-dairy yogurt, opt for plain still and do a taste test before adding in the sugar. The flavors are different enough that you may need less sugar.
What to Serve with Cole Slaw
My favorite way to eat coleslaw is on a fried chicken or pulled pork sandwich, but I tend to leave those to restaurants to make. This is a great side dish in the summer for cookouts! You could also serve it aside air fryer trout, grilled salmon, or a baked fish option!
More Summer Salad Recipes
NO MAYO COLESLAW
- 6 cups shredded cabbage
- 1 cup shredded carrots
- 1 green onion green and white portion sliced
- 1 tablespoon roughly chopped fresh dill
- ⅓ cup plain Greek yogurt
- 1 tablespoon rice vinegar
- 1 tablespoon sugar
- ¾ teaspoon fine sea salt
- ¼ teaspoon ground black pepper
- Add the cabbage, carrot, green onion, and dill to a large bowl. Toss to mix the ingredients.
- In a small bowl stir together the yogurt, vinegar, sugar, salt, and pepper until smooth. Pour over the vegetables.
- Stir well until all ingredients are combined. Serve right away or chill for up to 30 minutes before serving.