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Slaw Law - No mayo

Looking for a slaw to serve at a BBQ - looking for something a bit different - please no mayo - recommendations?

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  1. Can't go wrong with some seasoned rice vinegar, canola oil, a drop or two of toasted sesame seed oil and some black sesame seeds.

    You can also use lime juice, canola oil, salt, pepper and a touch of paprika (I wouldn't recommend the smoked as it will give a smokey taste to the cole slaw- which isn't necessarily a good thing)

    You can also just make a plain vinaigrette with oil and vinegar, some crushed garlic, some shallots, a touch of sugar and salt and pepper.

    For even more originality use a mix of different cabbages, green, red, savoy, Napa, Chinese....


    1. In Arkansas some catfish restaurants have a sweet slaw that is really good. The dressing is a boiled dressing with finely chopped vidalia onions, green peppers and carrots added as the dressing cools, and then tossed with the cabbage.
      Ridgewood BBQ in upper east Tennessee also has a sweet slaw dressing that seems to be mild based. It's good and I don't have a clue as to the ingredients, I just know it's not mayo.

      1. Cabbage, scallions and red onion, tomato (seeded) lime juice and yogurt. cilantro and serrano chilies.
        Yum, good tang, crispy, and fat free,

        1. You'll love curtido - Salvadorean slaw traditionally served with pupusas. Goes great with barbecue.

          Cabbage shredded 1/2 head
          Carrot peeled, grated 1 each
          Water boiling 4 cups
          Scallions minced 3 each
          Vinegar, white 1/2 cup
          Water 1/2 cup
          Oregano, fresh or dried minced or crumbled 2 tsp
          Crushed red pepper flakes 1 tsp

          Place cabbage and carrots in a large bowl. Pour over boiling water and let set for 5 minutes. Drain well. Mix with the rest of the ingredients and chill. Drain any liquid before serving.
          A pinch of sugar can be added to the vinegar if you like.

          1. I make a slaw of green cabbage, sweet onion, and red & yellow peppers, dressed with pomegranate molasses, rice vinegar, and sesame oil. Very low impact. Recipe here on my blog:

            1. My favorite slaw is Carolina style - it has no mayo. The recipe is posted here:


              1. Grandma's traditional southern-style sweet & sour cole slaw was this easy:
                3, 3, 2, 1. -
                3 TBL White Vinegar, 3 TBL Sugar, 2 TBL veggie oil, 1 tsp salt. add it all together in a jar and shake till disolved and mix into your preffered slaw greens.
                I like to add about 1/2 t of poppy seed. I've made variations subbing part of the vinegar w/ louisianna hot sauce, adding red pepper, subbing cajun seasoning for the salt, but the 3,3,1 part is the key.

                1. This is sweet & creamy, goes well with bbq. 1/2 head green cabbage, chopped. Mix together 1/2 c. whipping cream, 1/4 c. sugar, salt to taste, 1/8 c. cider vinegar. Pour over cabbage & mix well.

                    1. I use a recipe I got from Gourmet YEARS ago. Shred a head of green cabbage and a medium onion, add 2 - 3 grated carrots, and 1/2 finely chopped large red bell pepper. Make a dressing of 1/2 cup white vinegar, 1/2 cup canola oil, 3 tbs. sugar, s & p. Combine all veggies and mix in dressing (I use a big bowl and mix with my hands). Depending on the size of the cabbage, you may want to adjust the amount of dressing - just keep the proportions the same. This always gets raves at barbecues, especially when served with spicy dishes.

                      1. Thank you for all the suggestions - i ended up making something just slaw like - it is a celery slaw with radish, green onion and edamame, parsley and mint - dressed with white balsamic vinegar, lime juice and some olive oil.

                        1. When my grandad lived in Texas he had a maid from Mexico who made an apple pecan slaw that was really tasty. She mixed together sugar, oil, and cider apple vinegar, then sliced apples into the dressing and tossed. She then added thinly shredded green cabbage and broken toasted pecans, and refrigerated this at least an hour before serving. It was great with barbecued brisket.

                          1. I like to use Rice Wine Vinegar, crushed pineapple and sesame oil..