I don’t know about you, but I’m pretty much obsessed with the superfood underdog, AKA red cabbage. I’m not sure when the cabbage obsession really started (maybe it was from this salad), but now I’m basically convinced that cabbage needs to be in EVERYTHING, including this epic healthy coleslaw recipe.
Both red and green cabbages help promote a healthy gut (which is what we’re all about these days), fight inflammation, boost your immunity, and contain plenty of nutrients your body needs. CABBAGE PATCH PARTY.
This coleslaw basically packs in tons of colorful veggies for a wonderful boost of fiber and incredible crunch factor. It’s a must-make for your summer potlucks and cookouts as a side dish or delicious topping for burgers and tacos!
What makes this coleslaw healthier?
While coleslaw is really just made up of a bunch of crunchy, colorful vegetables, traditional recipes are usually covered in dressings made up of mayonnaise and sugar.
Fun fact: I loved coleslaw as a little girl. I’d ask for big bowls of it with lots of black pepper. Dad made a homemade version with lots of mayo. This version isn’t Dad’s, but IT IS for all you millennials. Heh.
There are plenty of recipes that reduce the mayo or use a mix of mayo and greek yogurt, but I’ve found that there’s no need for dairy! In this lightened-up coleslaw recipe, we’re skipping the mayo entirely and tossing all of the gorgeous veggies with a tangy, slightly sweet dressing made with apple cider vinegar and simple ingredients to keep the coleslaw vegan and dairy-free. It isn’t your typical coleslaw. It’s a little sweet, a little spicy, and better than that soggy white coleslaw they serve at restaurants.
Everything you’ll need to make this fresh coleslaw
This healthy coleslaw recipe uses fresh ingredients to create a crunchy, bright, gut-friendly coleslaw without mayo or sugar. You’ll need:
- Produce: I love using both red and green cabbage for extra crunchy texture and a variety of flavors. Then we’re also adding shredded carrots, jalapeño for a kick of heat, green onion for a little zippiness, and fresh cilantro.
- Seeds & nuts: I like to add both pepitas (which are roasted pumpkin seeds) and toasted sliced almonds for a wonderful extra crunch with all of the veggies.
- Olive oil: a bit of olive oil will help the coleslaw dressing coat all of those gorgeous veggies in the coleslaw.
- Apple cider vinegar: use apple cider vinegar to add that tangy, delicious flavor found in coleslaw recipes. It’s also great for gut health!
- Pure maple syrup: instead of using granulated sugar like in traditional coleslaw recipes, we’re just using a bit of pure maple syrup to lightly sweeten the coleslaw. Feel free to adjust depending on how sweet you like it.
- Garlic: a little garlicky flavor makes this healthy coleslaw extra delicious.
- Cayenne pepper: add a pinch of cayenne for a little extra heat, or feel free to omit.
- Salt & pepper: to bring all of the flavors together.
Optional ingredient swaps
There are plenty of easy ways to make this coleslaw your own! Here’s what I can suggest:
- Keep it nut-free: simply omit the almonds and add more pepitas.
- Choose your spice level: this slaw isn’t overly spicy, but if you’re serving kiddos or are sensitive to spice, feel free to leave out the jalapeño and/or the cayenne pepper.
- Pick your veggies: you can also add more or less purple cabbage, green cabbage, or carrots, depending on what you have on hand.
In a rush? Try this time-saving tip
I’ve seen many of you in the comments skip the chopping altogether and toss a bag of coleslaw mix with the dressing, garnish with nuts and seeds, and serve it up! While I’m all about using the freshest ingredients possible, this is a great way to save extra time if you need a last-minute side dish.
Make it a full meal
This recipe is a great base for adding protein and enjoying as a light, yet filling, summer salad! Try adding:
- 1 can of rinsed, drained chickpeas
- Cooked, grilled or sautéed shrimp
- Grilled Jalapeño Cilantro Chicken
- Spicy Maple Glazed Salmon
- Baked or Grilled Honey Mustard Chicken
Healthy coleslaw in 4 easy steps
- Combine the veggies. Add all of the coleslaw ingredients to a large bowl except for the pepitas, almonds, and dressing.
- Whisk the dressing. In a smaller bowl, add your dressing ingredients and whisk to combine.
- Toss & marinate. Pour the dressing over the coleslaw and toss well to combine. Taste and adjust seasonings if need be. Place the coleslaw in the refrigerator for at least 1 hour to let the flavors marinate.
- Garnish & serve. Before serving, add in the pepitas and toasted almonds and toss to combine.
Recipes to pair with this coleslaw
This easy side dish will add freshness to literally ANY recipe you make, and is perfect for weeknight dinners. Here are some great summer pairings:
- Grilled Tahini Chicken Caesar Sandwiches
- Cheesy BBQ Chicken Stuffed Zucchini Boats
- Smashed Buffalo Chicken Tacos
- Incredible Slow Cooker Pulled Chicken Sandwiches
- Greek Chicken Kabobs
- Seriously Good Sweet Potato Cheddar BBQ Chicken Burgers
Storing tips
Store any leftovers in an airtight container in the fridge for up to 5 days. This is an amazing make-ahead recipe for picnics and BBQs because the flavors deepen as the coleslaw marinates!
More delicious side dishes
- Herby Chickpea and Feta Pasta Salad
- Grilled Corn Salad with Avocado, Goat Cheese & Hot Honey Vinaigrette
- Tony’s Melt-In-Your-Mouth Grilled Brussels Sprouts
- Homemade Slow Cooker Baked Beans
- Grilled Mini Sweet Peppers with Goat Cheese + Jalapeño Cilantro Pistachio Pesto
Get all of my side dish recipes here!
If you make this healthy coleslaw recipe, be sure to leave a comment below and rate the recipe. We appreciate you! xo.
Ambitious Kitchen
Cookbook
125 Ridiculously Good For You, Sometimes Indulgent, and Absolutely Never Boring Recipes for Every Meal of the Day
Healthy Coleslaw (no mayo!)
Ingredients
- For the slaw:
- ½ medium head of purple cabbage, shredded (about 3 cups shredded cabbage)
- ½ medium head of green cabbage, shredded (about 3 cups shredded cabbage)
- 2 heaping cups shredded carrots
- 1 cup finely chopped cilantro
- 1 jalapeño, seeded and finely diced
- ½ cup green onion (green part only)
- ½ cup pepitas
- ¼ cup toasted sliced almonds
- For the dressing:
- 3 tablespoons extra virgin olive oil
- 2 tablespoons apple cider vinegar
- 1-2 tablespoons pure maple syrup, depending how sweet you like your slaw
- 1 clove garlic, finely minced
- ¼ teaspoon cayenne pepper, optional
- ½ teaspoon salt
- Freshly cracked black pepper
Instructions
- Add all the ingredients for the slaw except for the almonds and pepitas to a large bowl.
- In a small bowl, whisk together all the ingredients for the dressing. Pour all over the slaw and toss well to combine. Taste and adjust seasonings as necessary. Cover and place in fridge for at least an hour to allow flavors to marinate together.
- Before serving, sprinkle with toasted sliced almonds and pepitas; toss again and serve.
Recipe Notes
Nutrition
Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eats
This post was originally published on May 18th, 2020, republished on May 25th, 2023, and republished on May 20th, 2026.
This has been my go-to favourite coleslaw recipe for years now! I have made it numerous times and always had great feedback.
I wonder if anyone has had success freezing this recipe at some point along the way- cabbage always turns out soggy for me..?
So happy to hear that! I don’t typically freeze veggie-based recipes like salads or slaws, because yes, thawing them will make them soggy.
You forgot the celery seed..
It’s not part of my coleslaw recipe, but feel free to add it if you’d like 🙂
I’m currently on a no-sugar diet, and was wondering if there’s a good alternative to use in the recipe, rather than maple syrup? If anyone has any recommendations, they would be most appreciated!
This was the perfect side dish for bbq chicken!! Love that it’s healthier. I always add a dried fruit to it too (dried cranberries or blueberries or raisins)!
Oh great idea to add a little dried fruit!
Have made this so many times over the years that this slaw equals summer to me. I’ve modified many different ways based on others’ preferences or ingredients on hand and it always comes out great. Sometimes will buy precut slaw to save time or if I’m halfing the recipe. The original recipe is best, of course!
I think this comes out best when made 4-24 hours in advance so the flavors can set in, and I often keep in the fridge for 3 days as we work through leftovers. Also love that the no-mayo aspect means I feel comfortable setting out on hot days without it going off right away.
Also- this is basically salad- so I have meal prepped this for office lunches before, and just upped the nuts or added cashews to get in some extra protein.
This one’s so great for customizing! And yes, great tip to make it ahead of time.
Hi! I was looking for a healthy slaw made with apples too (as a side for a chili dinner buffet). Do you think the addition of matchstick sized apples would be good in this recipe? Love your recipes and your cookbook!
Yes! I think that would be delicious 🙂
delicious
SO delicious! i only used a red cabbage, no green at all. i also grated a gala apple in it, added a bit of Tajin seasoning, and WOW – i was blown away – thanks for a dish i’m going to make on the regular!
That sounds delicious! Glad you enjoyed!
Crazy delicious! This salad is one of the best I have ever made. It’s perfect!
So happy to hear that!
I tried a couple different slaw recipes and this one was my absolute favorite!
I unfortunately didn’t have the apple cider vinegar so I just used distilled white vinegar, I also didn’t have the pepitos so I just didn’t use those but the Slaw’s excellent regardless! Yummy 😋
Perfect! So glad you loved this one!
A healthy take on the ole slaw! Loved it with pulled pork. Very flavoursome. 👍🏻
Absolutely! Glad you enjoyed!
SO GOOOD. I top this to bbq chicken sliders on sweet rolls and everyone i’ve made this for loooves it. I typically omit the seeds/nuts- that’s just my preference. This time making it, I accidentally purchased Parsley instead of Cilantro and it tasted just as fresh and delicious.
So good!! This one’s great for customizing 🙂
OMGosh Delicious! I usually skip any coleslaw served because ingredients are typically unhealthy. But I absolutely feel good about eating this coleslaw and as a bonus, it’s so yummy. I have to admit, when I’m pressed for time I’ve used a bag of broccoli slaw in place of the first two ingredients and jar diced jalapeño (Jeff’s Garden brand is great). Do not exclude the jalapeño!!
This one’s perfect for pre-cut veggies! So glad you love it!
I made this for a family bbq and it was a big hit! I love that I can introduce healthy dishes to my family that actually taste amazing. My sister even asked for the recipe so she could make it and put it into wraps for her lunches. I did double the dressing so I could add more as we wanted. So delicious!!
So happy to hear that! Perfect for summer 🙂
VERY good! Fresh and crispy, even the next day. I used only the red cabbage. I shredded the cabbage and carrots instead of buying the bags of coleslaw mix. If you have the time, it’s easy-peasy and makes such a difference. The cilantro made is such a different flavor profile. I am craving it already (one week later)! This is my new summer salad go-to (it’s summer here in AZ already!).
So easy! Glad you enjoyed!
fantastic recipe! I used a mandolin to shave the cabbage and it turned out perfectly. we put ours on tacos but I can’t wait to try it on burgers as in the cookbook!
YES love that idea!!
Easy and delicious.
Agreed! Glad you enjoyed!