This No Mayo Coleslaw is everything you adore about coleslaw—crunchy, zingy, and gloriously refreshing—but without a drop of mayo in sight! With a crisp tangle of cabbage, aromatic fennel, sweet red apple, and mountains of fresh dill all tossed in a lively apple cider vinaigrette, this vibrant salad is my secret to lightening up summer meals, sandwich sides, and potlucks alike.
Why You’ll Love This Recipe
- Ultra-Crisp & Refreshing: Packed with just-shaved cabbage, fennel, and apple for a salad that’s satisfyingly crunchy and never soggy.
- No Heavy Mayonnaise: A zesty apple cider vinaigrette lets the fresh flavors shine while keeping it light and picnic-friendly (no worrying about warm mayo outdoors!).
- Bursting with Flavor: The combination of fresh dill, caraway, and tangy Dijon makes each bite herby, complex, and totally crave-worthy.
- Meal Prep Hero: This No Mayo Coleslaw actually improves as it sits, so it’s perfect for making ahead or enjoying leftovers days after.
Ingredients You’ll Need
You’ll be amazed how a handful of simple ingredients can create such a showstopper salad! Every component here brings something special—whether it’s crunch, sweetness, or loads of fresh herb aroma—so don’t skip anything if you can help it.
- Green Cabbage: The crunchy backbone, shredded super-fine for maximum crispness and ability to soak up that tangy dressing.
- Fennel Bulb: Shaved thin on a mandolin, it adds delicate aniseed notes and extra crunch—plus pretty flecks of green.
- Red Apple: Sliced ultra-thin, apple brings a sweet, juicy pop that balances the vinaigrette’s acidity beautifully.
- Dill Leaves: Use a whole bunch for that signature herby, fresh garden flavor (you want the salad boldly flecked with green!).
- Caraway Seeds: These tiny seeds echo the fennel’s aniseed vibe, adding subtle warmth and a little “what is that?” magic.
- Garlic: Just a touch, finely minced, wakes up the dressing with a savory backbone.
- Apple Cider Vinegar: The key to the zing! It’s softer and fruitier than plain white vinegar, a natural pairing for apple.
- Olive Oil: Adds body and helps the dressing cling to every slaw strand without feeling heavy.
- Dijon Mustard: Lends gentle sharpness and helps emulsify the vinegar and oil into a silky, cohesive dressing.
- Caster Sugar: A whisper of sweetness gives this No Mayo Coleslaw that classic, just-sweet-enough coleslaw flavor.
- Salt & Black Pepper: Essential for seasoning and bringing all the fresh flavors to life.
Variations
The beauty of No Mayo Coleslaw is how easy it is to make your own. Feel free to play with what’s in season, swap in what you have on hand, or bump up a favorite flavor to make it truly yours.
- Citrus Vinaigrette: Swap apple cider vinegar for freshly squeezed lemon or orange juice for a sunnier, zestier dressing.
- All the Herbs: Mix in fresh parsley, mint, or chives alongside—or instead of—dill for a garden-bright twist.
- Crunchy Add-ins: Toss in toasted walnuts, pecans, or even sunflower seeds for a hearty bite that adds more texture.
- Root Vegetable Slaw: Try subbing some of the cabbage with shredded carrots, kohlrabi, or even raw beetroot for a colorful change-up.
- No Sugar: Leave out the sugar or use honey or maple syrup if you prefer a natural sweetness, or want a low-sugar option.
How to Make No Mayo Coleslaw
Step 1: Make the Zippy Vinaigrette
Add the garlic, apple cider vinegar, olive oil, Dijon mustard, caster sugar, salt, and black pepper to a small jar. Pop the lid on and shake it with gusto! The dressing will turn creamy thanks to the mustard—no whisk needed, and no mess on the counter.
Step 2: Prep and Combine the Veggies
Grab your largest salad bowl and fill it with the shredded green cabbage, thinly shaved fennel, sliced apple, and copious handfuls of chopped fresh dill. The key to No Mayo Coleslaw’s texture is slicing everything as thin as possible—if you have a mandolin, use it!
Step 3: Toss Everything Together
Pour the dressing all over your coleslaw mix and toss and toss (and toss some more) until well coated. Sprinkle over those fragrant caraway seeds and toss one final time, making sure every strand gets a little bit of everything.
Step 4: Let It Wilt and Serve
Cover the bowl and set aside for at least an hour at room temperature; this lets the cabbage wilt just enough and allows the flavors to become best friends. Give it one last toss, taste for seasoning, then transfer to your prettiest serving bowl. It’s ready to wow!
Pro Tips for Making No Mayo Coleslaw
- Mandolin Magic: For the very best texture, use a mandolin slicer for the fennel and apple—thin, uniform slices mean every bite is both tender and crisp.
- Dress and Wait: Don’t skimp on that 1-hour rest! The acids in the vinaigrette soften the cabbage ever so slightly, making it extra juicy and flavorful without losing crunch.
- Season to Taste: Since vinegar acidity can vary, always taste your dressing and adjust with a splash more oil, a pinch of sugar, or extra salt if needed for balance.
- Pile on the Dill: If you’re a dill fanatic (who isn’t?), add even more—fresh dill is what makes this No Mayo Coleslaw extra special and aromatic.
How to Serve No Mayo Coleslaw
Garnishes
Before serving, try adding a final flourish of extra dill fronds, an extra sprinkle of caraway seeds, or thin curls of apple for color and crunch. These simple touches dress up your bowl and let everyone know this is no ordinary slaw!
Side Dishes
No Mayo Coleslaw is a knockout next to anything grilled—think juicy burgers, smoky sausages, grilled chicken, or even salmon. It’s also fabulous with roast pork, tucked into wraps, or as a bright contrast to rich dishes or spicy mains.
Creative Ways to Present
For parties, serve this coleslaw heaped in a wide platter so every ribbon of fennel and apple can catch the light, or pile into mason jars for adorable single servings at picnics. It’s also stunning layered on sandwiches and sliders for extra crunch and color.
Make Ahead and Storage
Storing Leftovers
Crowd-pleasing and sturdy, No Mayo Coleslaw is actually even better after some time in the fridge. Store any leftovers in an airtight container, and enjoy over the next 3–4 days—just give it a quick toss before serving again.
Freezing
While this slaw is a superstar in the fridge, it’s not a candidate for the freezer—freezing will make those tender cabbage and apple shreds go limp and watery. Trust me, it’s so fresh and easy, you’ll have no problem using it all up!
Reheating
No Mayo Coleslaw is meant to be served chilled or at room temperature—never warm. If yours has been in the fridge, just set it out for 20–30 minutes before serving for best texture and flavor.
FAQs
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Can I make No Mayo Coleslaw ahead of time?
Yes! In fact, it’s even better made several hours (or up to a full day) in advance. The flavors meld and the cabbage becomes perfectly tender while staying crunchy, making this recipe an ideal prep-ahead salad for gatherings or busy weeks.
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What can I use instead of fennel if I can’t find it?
If fennel isn’t available, you can substitute extra cabbage, or try shaved celery or kohlrabi for a similar crunch. The aniseed flavor can be mimicked with a tiny pinch of extra caraway seeds or even a sprinkle of fresh tarragon.
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Does No Mayo Coleslaw get soggy?
Nope! Thanks to the sturdy cabbage base and the hour-long wait that helps the slaw “wilt” just right, the salad stays fresh and crisp for several days. The vinaigrette also helps keep the apple from turning brown.
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Is this recipe vegan and gluten-free?
Yes, as written this No Mayo Coleslaw is naturally vegan and gluten-free. Be sure to use certified gluten-free Dijon mustard if needed, as some brands may contain traces of gluten.
Final Thoughts
If you’re ready for a coleslaw that’s as light and lively as it is crunchy and satisfying, this No Mayo Coleslaw is ready to become your go-to. Give it a try—your taste buds (and your favorite sandwiches, and every barbecue guest) will thank you!
PrintNo Mayo Coleslaw with Fennel, Apple, and Dill Recipe
- Prep Time: 15 minutes
- Total Time: 1 hour 15 minutes
- Yield: 10–12 servings 1x
- Category: Salad, Side Dish
- Method: Mixing
- Cuisine: American
- Diet: Vegetarian
Description
Our best No Mayo Coleslaw is a refreshing and flavorful twist on the classic coleslaw recipe. With a crisp mix of cabbage, fennel, apple, and dill, dressed in a tangy apple cider vinaigrette, this coleslaw is perfect for picnics, barbecues, or as a side dish any time of the year.
Ingredients
Coleslaw:
- 1/4 large head green cabbage (or 1/2 small head), shredded (~12 cups)
- 1 medium fennel bulb, trimmed, halved, and shaved at 1.5 mm on a mandolin
- 1 red apple, halved and thinly sliced (1.5 mm thick)
- 1 cup dill leaves, roughly chopped
- 2 tsp caraway seeds
Dressing:
- 2 small clove garlic, minced
- 3 tbsp apple cider vinegar
- 5 tbsp olive oil
- 2 tsp Dijon mustard
- 1 1/2 tsp caster sugar
- 1/2 tsp salt
- 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 perfectly for 3 to 4 days in the fridge. Dressing stops apple from going brown. Best to bring to room temperature before serving.
Notes
- Cabbage – about 12 cups packed (600g/1.2lb after removal of thick cabbage core).
- Fennel – the body of a medium one is about the size of a baseball.
- 1.5 mm = 0.06 inches thick.
- Caraway seeds add an extra something-something.
- Salt & sugar – dressing has less salt and more sugar for a sweet coleslaw-like flavor.
- Vinegar – taste as you go; apple cider vinegar complements the fresh apple.
Nutrition
- Serving Size: 1 serving
- Calories: 99cal
- Sugar: 4g
- Sodium: 151mg
- Fat: 7g
- Saturated Fat: 1g
- Carbohydrates: 9g
- Fiber: 3g
- Protein: 1g