Sweet Sour Coleslaw No Oil Recipe | Side Dish

There’s something about a crisp, tangy coleslaw that just screams summer, don’t you think? I remember the first time I made this sweet sour coleslaw no oil recipe—it was one of those hot July evenings when I was scrambling to pull together a quick side dish for a backyard barbecue. I had a head of cabbage sitting on my counter, a few pantry staples, and a sudden urge to skip the usual mayo-heavy slaw. The result? A vibrant, crunchy dish that had everyone at the table asking for seconds (and the recipe!). The sweet-tangy dressing, the satisfying crunch of cabbage—it was love at first bite.

This no-oil coleslaw is my go-to when I want something light, healthy, and bursting with flavor. It’s perfect for health-conscious eaters or anyone who just wants a side dish that feels fresh and doesn’t weigh you down. Plus, it comes together in minutes, which is a lifesaver when you’re juggling a million things (sound familiar?). Whether you’re pairing it with grilled salmon with quinoa salad or serving it at a potluck, this sweet sour coleslaw no oil recipe is sure to steal the show. Let’s get into it!

Why This Sweet Sour Coleslaw No Oil Recipe Works

I used to be all about creamy coleslaw—until I ran out of mayo one day and decided to get creative. (True story: I was too lazy to run to the store, so I raided my pantry instead.) That’s when I discovered the magic of a vinegar-based dressing, and I’ve never looked back. This sweet sour coleslaw no oil recipe is proof you don’t need oil or mayo to make a side dish that’s packed with flavor. Here’s why I’m obsessed:

• It’s light and healthy: No oil means fewer calories, but the taste is still bold and satisfying.
• It’s quick: You can whip this up in under 15 minutes—perfect for busy weeknights or last-minute gatherings.
• It’s versatile: Serve it with air fryer buffalo cauliflower for a spicy kick or alongside smoked chicken breast for a smoky contrast.
• It’s budget-friendly: Cabbage and a few pantry staples? You probably have everything you need already.

The best part? The cabbage stays crisp, the dressing soaks in just enough, and every bite is a perfect balance of sweet and sour. Ready to make it? Let’s talk ingredients.

Ingredients for Sweet Sour Coleslaw No Oil

This recipe is all about simplicity—just a handful of ingredients, and you’re good to go. Here’s what you’ll need to make this sweet sour coleslaw no oil recipe (serves about 4 as a side dish):

• 1 small head of green cabbage (about 4 cups shredded): Green cabbage is my go-to for its crunch, but mix in some red cabbage for a colorful twist.
• 1 large carrot: Grated for a touch of natural sweetness and that classic coleslaw vibe.
• 1/4 cup apple cider vinegar: This brings the tangy punch. White vinegar works too, but I love the slight fruitiness of apple cider vinegar.
• 2 tablespoons honey: For that sweet-sour balance. Swap for maple syrup if you’re vegan—I’ve tried it, and it’s just as good.
• 1 teaspoon Dijon mustard: Adds depth and helps the dressing come together without oil.
• 1/2 teaspoon salt: Brings out all the flavors.
• 1/4 teaspoon black pepper: Just a pinch for a subtle bite.
• Optional: 1/4 cup chopped fresh parsley or cilantro: I toss this in when I want a fresh, herby kick.

Ingredient Substitutions I’ve Tried

Life happens, and sometimes you don’t have every ingredient on hand. No worries—this recipe is super forgiving. Here are some swaps I’ve tested:

• No apple cider vinegar? Rice vinegar gives a milder tang, or try white wine vinegar for a slightly fancy twist.
• No honey? Maple syrup or agave nectar work great. I’ve even used a pinch of sugar when I was desperate.
• No carrots? Shredded zucchini or thinly sliced bell peppers add a similar crunch. I tried peppers once, and it was a fun change!
• Want a spicy kick? Add a pinch of red pepper flakes or a dash of hot sauce. I did this for a taco night with chicken caesar flatbreads, and it was a hit.

How to Make Sweet Sour Coleslaw No Oil

This recipe is so easy, you’ll wonder why you ever bought pre-made coleslaw. Here’s the step-by-step:

Step 1: Prep the Veggies

Slice that cabbage in half and remove the core (it’s tough and not fun to chew). Thinly slice or shred the cabbage—I use a sharp knife for thin ribbons, but a mandoline is great if you’ve got one. Just be careful! Toss the shredded cabbage into a large bowl.

Peel and grate the carrot, then add it to the cabbage. If you’re using parsley or cilantro, chop it up and set it aside for now.

Step 2: Whip Up the Sweet Sour Dressing

In a small bowl or mason jar (my favorite for dressings—less mess!), whisk together the apple cider vinegar, honey, Dijon mustard, salt, and black pepper. Keep whisking until the honey dissolves and the dressing looks smooth. Taste it—want it sweeter? Add a bit more honey. More tangy? Splash in some extra vinegar.

Pro tip: If the dressing feels too sharp, let it sit for a minute. The flavors soften as they meld.

Step 3: Toss It All Together

Pour the dressing over the cabbage and carrots. Use tongs or your hands (my go-to for really mixing it in) to toss everything together. Make sure every shred is coated. If you’re adding herbs, toss them in now for a fresh pop.

Step 4: Chill (If You Can Wait)

You can serve this coleslaw right away, but I love popping it in the fridge for 10-15 minutes. It lets the flavors mingle, and the cabbage softens just a tad while staying crunchy. Honestly, sometimes I’m too impatient and just dig in—it’s still amazing!

Step 5: Serve and Savor

Scoop the coleslaw into a serving bowl or pile it onto plates. It’s the perfect side for air fryer chicken wings or a light grilled peach blueberry salad. Last week, I paired it with some dump-and-go BBQ pulled chicken, and the combo was pure magic.

Troubleshooting Tips for Perfect Coleslaw

I’ve made this recipe enough times to know the pitfalls. Here’s how to nail it every time:

• Too watery? Fresh cabbage can release a lot of liquid. Let it sit in a colander for a few minutes after shredding to drain excess moisture. You can also lightly salt it, let it sit, then rinse and pat dry before adding the dressing.
• Dressing too tangy? Add a bit more honey or a pinch of sugar to balance it out. Taste as you go!
• Not crunchy enough? Don’t over-dress it—too much liquid can make it soggy. Start with half the dressing and add more as needed.
• Want more flavor? Let it sit in the fridge for a few hours. The flavors deepen, making leftovers (if you have any) even better the next day.

Why Skip the Oil?

You might be wondering why I went oil-free for this coleslaw. It all started during a phase when I was trying to lighten up my meals (quarantine cooking experiments, anyone?). I realized the vinegar and honey combo was so bold that I didn’t miss the oil at all. The Dijon mustard gives the dressing a smooth texture without needing oil to bind it. Plus, it keeps the dish light and perfect for pairing with richer dishes like garlic butter steak bites.

Serving Suggestions and Pairings

This sweet sour coleslaw no oil recipe is so versatile, it goes with just about anything. Here are some of my favorite ways to serve it:

• With grilled foods: The tangy crunch pairs perfectly with grilled shrimp bowls with avocado or smoked salmon.
• In tacos: Swap out heavy slaws for this one in chicken caesar flatbreads or fish tacos. It’s a game-changer.
• As a salad topper: Sprinkle it over a green salad for extra texture, especially with power bowl lemon dill salmon quinoa.
• With sandwiches: Try it with a French dip sandwich for a refreshing contrast.

Last summer, I brought this to a potluck alongside some blueberry oatmeal bars, and it was gone before I could grab seconds. My friend Jen said it reminded her of her mom’s vinegar-based coleslaw from childhood—those food memories are what it’s all about!

Storing and Make-Ahead Tips

This coleslaw is perfect for meal prep. Store it in an airtight container in the fridge for up to 3 days—just give it a quick toss before serving to redistribute the dressing. Freezing? Not a great idea; cabbage gets soggy when thawed.

For make-ahead, shred the veggies a day in advance and store them in the fridge. Keep the dressing separate until you’re ready to serve to keep that crunch intact.

A Personal Touch

Every time I make this coleslaw, I’m transported back to summer picnics with my family, where simple, fresh sides like this stole the show. There’s something so comforting about a dish that’s light yet packed with flavor. And I love that it’s a little different from the usual creamy coleslaws—it feels like a secret I get to share. If you’re looking for more quick and healthy sides, check out my grilled peach blueberry salad or parmesan smashed potatoes for more inspiration.

So, what’s your go-to side dish for summer meals? Gonna give this sweet sour coleslaw no oil recipe a try? Trust me, once you taste that tangy, crunchy goodness, you’ll be hooked. Let me know how it goes—or if you add your own spin, like maybe some shredded apple for extra sweetness. (I’m tempted to try that next!) Happy cooking!

Sweet Sour Coleslaw No Oil

This healthy, oil-free coleslaw offers the perfect balance of sweetness and tang, with fresh, crunchy cabbage, carrots, and a tangy vinegar-based dressing. A perfect addition to any meal.

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Prep Time 15 minutes mins

Total Time 15 minutes mins

Servings: 4 servings

Course: Side Dish

Cuisine: American

Ingredients Method Notes

Ingredients

  

For the Coleslaw:

2 cups green cabbage, shredded

1 cup purple cabbage, shredded

1 cup carrots, shredded

2 tablespoons apple cider vinegar

1 tablespoon maple syrup

2 tablespoons fresh dill, chopped

½ teaspoon salt

¼ teaspoon black pepper

Method

 

Prepare the Vegetables: Shred the green cabbage, purple cabbage, and carrots. Slice the red onion thinly if using.

Mix the Dressing: In a separate bowl, combine the apple cider vinegar, maple syrup, salt, and pepper.

Combine: In a large bowl, toss the shredded vegetables together. Pour the dressing over and toss to coat evenly.

Let Sit: Allow the coleslaw to sit for at least 15 minutes for the flavors to blend.

Serve: Garnish with fresh dill and serve chilled or at room temperature.

Notes

Nutrition Information (Per Serving)

• Calories: 85
• Total Fat: 1g
• Saturated Fat: 0g
• Cholesterol: 0mg
• Sodium: 230mg
• Total Carbohydrates: 20g
• Dietary Fiber: 4g
• Sugars: 11g
• Protein: 2g
• Vitamin A: 60% Daily Value
• Potassium: 6% Daily Value
• Iron: 4% Daily Value

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