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This low-mayo coleslaw recipe uses just enough mayonnaise to achieve a creamy consistency while keeping the dish light, fresh, and full of flavor.

A serving bowl filled with coleslaw made with red and green cabbage and shredded carrots.

This recipe is a healthier take on classic coleslaw. Its light, easy-to-make dressing brings out the natural flavors of the other ingredients without smothering them in mayonnaise. Made with a mix of green and red cabbage, shredded carrots, and a low-mayo dressing, this salad is a colorful, delicious companion for grilled entrées, sandwiches, and more.

Notes From the MGC Kitchen

We’ve never been fond of using a lot of mayonnaise on anything, and coleslaw is no exception. For this recipe, we’ve essentially taken a basic sweet and sour oil and vinegar dressing and added just enough mayonnaise to create a light, creamy consistency to coat the cabbage.

Key Ingredients

Here’s an overview of the essential ingredients for this recipe, along with shopping tips, and possible substitutions. The complete ingredient list is in the recipe card below.

CABBAGE: We like to use a combination of red and green cabbage and prefer slicing it by hand to using a food processor.
CARROTS: The largest holes on a box grater are perfect for grating carrots for coleslaw. Selecting ones with a larger diameter makes the job easier.
OIL: We recommend using a neutral oil like avocado or canola for this recipe as we feel olive oil is too strongly flavored.
VINEGAR: Apple cider vinegar is our top choice for a sweet and sour dressing like this one because its fruity quality mellows the acidity.
SUGAR: We recommend using regular granulated or natural cane sugar because both dissolve relatively easily. You could substitute honey, but it will change the flavor profile slightly.
MAYONNAISE: This recipe calls for just two tablespoons of mayo, which is just enough to emulsify the dressing.
SWEET ONION: We like the flavor sweet onions bring to coleslaw, but if you don’t have one on hand, you can substitute with a sprinkling of onion powder.
GARLIC: A small amount of fresh garlic enhances the flavor of this dish, but we caution against overdoing it, as it can be overwhelming.

How to Make Light and Creamy Coleslaw

Here’s a basic overview of how this dish is prepared. For detailed, step-by-step instructions and a complete ingredient list, please refer to the printable recipe card below.

MAKE THE DRESSING: Whisk the vinegar, sugar, salt, and pepper together in the bottom of a large mixing bowl until the sugar dissolves. Stir in the mayonnaise, then whisk in the oil until the dressing is smooth and creamy. Stir in the onion and garlic.

ADD THE CABBAGE AND CARROTS: Add the cabbage and carrots and toss with the dressing until well blended.

ADJUST THE SEASONING: Taste and adjust the seasonings, let stand for 10 minutes, then taste for seasoning again. Adjust again if needed.

CHILL BEFORE SERVING: Cover and refrigerate for at least 1 hour to allow the flavors to develop.

Tips for Success

How to slice cabbage for coleslaw: Quarter your cabbage lengthwise, trim the core from each wedge, and cut it into thin slices. Stack the slices and cut them crosswise to create ribbons 1-1/2 to 2 inches long.
How to shred carrots for coleslaw: The large holes on a box grater work perfectly for shredding carrots. Peel them, trim off the ends, and start shredding at the thicker end (top).
Adjusting the seasoning: We’ve always found that the seasoning for coleslaw needs to be adjusted a few times, which is why we start with a small amount of salt in the dressing, and work up as the cabbage wilts and absorbs the flavors.

What to Serve With Coleslaw

Coleslaw is great with a wide variety of foods, especially sandwiches. Add it as a topping for pulled pork sandwiches and barbecue burgers, or serve it alongside crab cakes, ribs, or hot dogs.