Healthy Jalapeño Coleslaw Recipe (No Mayo and Sugar-Free)

If you’ve been looking for a healthy coleslaw recipe that is mayo-free with no added sugar, this is the recipe for you. It features crunchy vegetables tossed in a tangy vinegar-based dressing with just the right amount of spice thanks to some fresh jalapeños. It’s sure to be a crowd pleaser at your next summer potluck or barbecue. 

Homemade slaw is one my favorite things about summer.

Unfortunately though, it can often be a sloppy, mayo-ridden mess.

Now don’t get me wrong, I am actually a huge proponent of Team Mayo.

But there is something to be said about a vinegar-based coleslaw.

It’s tangy, crunchy, and just tastes fresh.

This vinegar coleslaw recipe also has some great additional flavors from lime juice, cumin, and jalapeño peppers.

Don’t be scared off by the jalapeños. I think they add just the right amount of kick without making the slaw overly spicy.

Your friends a family might not even notice them (or how healthy this coleslaw is).

Why This Recipe Rocks

This simple recipe is one of the easiest side dishes you’ll ever make.

It’s also:

• Sugar-free
• Paleo, Keto, and Whole30 compliant
• Vegan
• Low-carb
• Delcious!

Ingredients and Equipment

For the slaw you’ll just need some simple ingredients:

• green cabbage: 4 cups shredded, which is about half a head of cabbage
• red cabbage: 2 cups shredded, or about a quarter head of red cabbage
• carrots: 1 cup grated carrots, which is usually about 2-3 medium-sized carrots.
• green onions: you’ll need on bunch or about 5-6 green onions. Minced red onion or spring onions would also work well.
• jalapeño peppers: 2 jalapeños which will be seeded and diced.
• fresh cilantro

For the dressing ingredients you’ll need:

• extra virgin olive oil
• white wine vinegar: I think white wine vinegar adds he perfect tang to this recipe, but white vinegar, apple cider vinegar, or red wine vinegar are all perfect substitutions
• fresh lime juice: 2 tablespoons of lime juice, about the juice from two limes.
• ground cumin
• garlic powder: you can also use a minced clove of fresh garlic
• sea salt or kosher salt
• black pepper

For equipment you’ll want a large mixing bowl, a mason jar, and a sharp knife. A mandoline slicer and box grater would also come in handy if you happen to have one.

How to Make Mayo-free Jalapeño Coleslaw

Prep the Veggies

Start by shredding the cabbage. Cut each cabbage head into quarters and remove the core, then slice it into very thin strips. 

If you have a mandoline slicer, it makes this job very easy. You could also use a food processor with the grater attachment.

Use a box grater to grate the carrots. Alternatively you can just slice the carrots into thin matchsticks with your knife.

Finally, seed and finely dice the jalapeños, thinly slice both the white and green sections of the green onions, and roughly chop the cilantro.

Place the shredded cabbage, grated carrots, green onions, and cilantro all together in a large bowl.

Make the Vinegar Dressing

Combine the olive oil, white wine vinegar, lime juice, cumin, garlic powder, salt, and pepper together in a small mason jar.

Tightly secure a lid on the jar, then give it a good shake until the dressing is emulsified.

You can also just whisk the dressing ingredients together in a small bowl if you don’t have a jar on hand.

Toss, Refrigerate, and Serve

Pour the dressing over the vegetables, then give everything a good toss until it is well coated.

Cover the bowl and refrigerate it for at least an hour. I’ve found that the coleslaw tastes best after it has been marinating for at least a couple hours, or even overnight.

Toss the slaw again and season with more salt and pepper to taste before serving.

Recipe Tips and Additions

• If you’d like a little sweetness but still want to avoid white sugar, add a tablespoon of maple syrup or honey to the dressing.
• Add 1/4 cup of roasted sunflower seeds or pepitas for some extra crunch.
• I think that using fresh vegetables make a huge difference, but to save some time you can pick up a bag of coleslaw mix at the grocery store.

Serving Suggestions

This mayo-free coleslaw makes a perfect side dish or topping for a variety of dishes

A few suggestions are:

• Add it to fish tacos or use it as a base to make a fish taco salad.
• Top it on some pulled pork
• It’s the ideal side to pair with barbequed chicken

Storage

Store any leftover coleslaw in an airtight container in the refrigerator for up to four days.

I’ve found that after a few days the coleslaw can dry out slightly, so I recommend tossing it with added small amount of olive oil before re-serving.

What do I do with leftover cabbage?

If you are shredding your own cabbage for this recipe, there is bound to be some leftover.

Here’s a few ideas on what to do with leftover cabbage:

• Make Sauerkraut: it’s easier than you think and is a great way to use up a lot of cabbage.
• Pickle it: Pickled cabbage is fast and tasty. Check out the steps on how to do it in this Cauliflower Taco Recipe with Pickled Cabbage recipe
• Braise it: simply cook the cabbage down in some olive oil and salt over medium heat until it is soft and caramelized. It makes a great side for things like this Sous Vide Pork Tenderloin.
• Use it to make some Russian Cabbage Soup

More Summer Side Dish Recipes

• Roasted Corn Salad with Blistered Cherry Tomatoes
• Vietnamese-Inspired Cucumber Salad
• Heirloom Tomato Salad

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