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We’ve lightened up classic homemade coleslaw with an oil-and-vinegar version that includes just enough mayo to create that creamy coleslaw texture without the overwhelming flavor of mayonnaise-based dressings. It’s easy to pull together, and by using hand-cut cabbage and freshly grated carrots, it has a satisfying crunch you won’t get from a food processor or pre-shredded bags.
Light, creamy coleslaw is great to serve with crab cakes, ribs, or hot dogs, or add use it as a topping for pulled pork sandwiches or barbecue-style burgers.
Ingredient Notes and Substitutions
Here’s what you need to know about the key ingredients in this recipe. The complete list, including quantities, is in the printable recipe card below.
CABBAGE: We like to use a mix of red and green cabbage for both color and flavor. Slicing by hand gives you better control over the texture than a food processor, and the effort is worth it for that perfect crunch.
SUGAR: Regular granulated sugar dissolves easily in the vinegar and helps balance the acidity. You can substitute honey, but keep in mind it’ll change the overall flavor a bit.
SWEET ONION: A bit of sweet onion adds mellow savoriness. If you don’t have one on hand, a small pinch of onion powder can stand in.
GARLIC: A small amount of finely minced garlic adds subtle flavor to the dressing. A pinch of garlic powder works, too. Just be sure not to overdo either one.
Prep Overview
How to Make Light, Creamy Coleslaw
Planning to make this recipe? Here’s a quick overview of how it’s done. Detailed, step-by-step instructions are in the printable recipe card below.
Start by making the dressing. Whisk together the vinegar, sugar, salt, and pepper until the sugar dissolves. Add the mayo and then slowly drizzle in the oil while whisking to create a creamy, emulsified dressing. Once it’s smooth, stir in the grated onion and minced garlic.
Next, combine your cabbage and carrots in a large mixing bowl, pour the dressing over the top, and toss. Let it sit for 15 minutes, then taste and adjust the seasoning again if needed. Cover and chill for at least 45 minutes or until you’re ready to serve. The time in the fridge helps develop the flavor.
Make-Ahead Tip
This coleslaw can be made a day in advance. Here’s how to preserve its crunchy texture.
Add the cabbage to a colander, toss it with a little salt and let it sit for 20 minutes to release some moisture. Blot with a paper towel before combining with the carrots and dressing. This extra step helps prevent the slaw from getting watery in the fridge.
More Light, Fresh Side Salads
If light, flavorful salads are your thing, you might also enjoy our Sour Cream Potato Salad, made with baby potatoes, crisp celery, and a sour cream dressing that’s lighter than the usual mayo-based version. Or, try our Sweet Corn and Tomato Salad, a quick mix of sweet corn and juicy tomatoes tossed with lemon and chives. And if you’re after a classic, our Easy Caesar Salad delivers bold flavor with homemade croutons and a simple dressing that works as a side or a main when topped with your favorite protein.
Light, Creamy Coleslaw (Low Mayo)
Ingredients
- 5 cups green cabbage, thinly sliced (see notes)
- 1 cup red cabbage, thinly sliced (see notes)
- 3/4 cup shredded carrots, (1 large or 2 medium carrots)
For the dressing:
- 2 tablespoons apple cider or unseasoned rice vinegar
- 1 tablespoon granulated sugar
- Salt and freshly ground black pepper
- 2 tablespoons mayonnaise
- 3 tablespoons vegetable oil
- 2 tablespoons sweet onion, grated or finely chopped
- 1 clove garlic, finely minced or pressed
Instructions
Prepare the dressing:
- In a small mixing bowl, whisk together the vinegar, sugar, 1/2 teaspoon of salt, and a few grinds of black pepper until the sugar has dissolved.
- Stir in the mayonnaise, then add the oil slowly, whisking continuously until the dressing is smooth and creamy. Stir in the onion and garlic.
Finish the coleslaw:
- Add the sliced cabbage and shredded carrots to a large mixing bowl. Pour the dressing over the vegetables and toss until everything is evenly coated.
- Taste and add a bit more salt and/or pepper if needed. Let the coleslaw sit at room temperature for 15 minutes to allow the cabbage to soften slightly and release its moisture (see notes below for more info).
- Toss the slaw again after resting. Taste and adjust the seasoning one more time. This helps refine the flavor after the ingredients have had a chance to blend.
- Transfer to a serving dish, cover, and refrigerate for at least 45 minutes to allow the flavors to develop.
Notes
How to Prep the Cabbage and Carrots
To slice cabbage for coleslaw, start by cutting the head into quarters through the core. Trim away the core from each wedge, then slice each section crosswise into thin ribbons about 1-1/2 to 2 inches long. This gives you pieces that are long enough to stay crisp but still easy to eat. For the carrots, the large holes on a box grater work best. Peel the carrots first, trim off the ends, and grate from the top down. One large or two medium carrots should give you just the right amount.Seasoning Tip for Best Flavor
Once the dressing combines with the cabbage, the salt in it begins drawing out moisture. This softens the texture slightly and can dilute the seasoning a little. That’s why we recommend letting the slaw rest for 15 minutes before making your final seasoning adjustments. After that pause, give it a taste and add a little more salt if it needs a flavor boost.Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
