Balsamic Coleslaw #nomayo

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My middle son has this very real aversion to mayo – and he can taste it even in the smallest amounts. I really don’t know where it comes from but it encourages me to try to come up with alternative to using mayo. So of course, I had to see what I could do to make a no mayo Coleslaw. I made a very simple balsamic dressing and it was so much yum! This Balsamic Coleslaw is going to be a hit at the next BBQ or Pot Luck or you know – Tuesday night dinner!

Balsamic Coleslaw

The origins of coleslaw are a little unclear – mostly because while the Roman’s made a cabbage salad with a vinegar dressing, the Dutch are the ones that came up with what most people usually consider to be a coleslaw – a cabbage and carrot mixtures dressing with a heavy mayonnaise based dressing. In more recent times, home and pro chefs alike have been playing with the ideas of what coleslaw really is. In fact, the word “slaw” comes from the Dutch word for “salad”.

Balsamic Coleslaw

I really love the way the sweetness of the balsamic plays with the tang of the red onions. You can make this up to a full day ahead – you don’t want to let it sit for too long though, it will basically turn into sauerkraut at some point! So it is a delicate time balance of making sure the flavors develop enough and not letting it get too soggy.

I served this along side a delicious Bacon & Goat Cheese Burger. You could have it with burgers, ribs, a delicious tri-tip, maybe a brisket, BBQ chicken, some smoked pork tenderloin – honestly any protein!

Now Let’s Get Cookin’!


Balsamic Coleslaw

An easy and flavorful side dish for burgers, bbqs & potlucks
Course Salad, Side Dish
Cuisine American
Keyword balsamic, cabbage, cole slaw
Prep Time 15 minutes
Servings 6


  • ½ Green Cabbage Head shredded
  • ½ Red Cabbage Head shredded
  • 1 cup Carrot cut in matchsticks
  • 1 Red Onion sliced
  • ½ cup Fresh Parsley chopped

For Dressing

  • ¼ cup Avocado Oil
  • ¼ cup Balsamic Vinegar
  • 1 tsp Garlic Salt
  • 1 tsp Minced Onion
  • 1 tsp Parsley
  • 1 tbsp Lemon Juice


  • Prepare all of the ingredients.
  • Combine all of the dressing ingredients in a small bowl.
  • Combine all of the veggies in a large bowl. Pour dressing over veggies and place in refrigerator. Let sit for at least 30 minutes before serving.

Estelle Forrest self-published this cookbook after a lot of playing around in the kitchen. You can purchase your own copy here:


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3 thoughts on “Balsamic Coleslaw #nomayo

  1. marilyn1998 – United States – Marilyn is the owner, writer, and most times photographer at Marilyn's Treats. She loves to learn new things and is always improving her recipes, blog designs and articles. If you need guidance she is there to help but is the first to remind you most everything she does is an adventure in trial and error. Come visit in her office/kitchen and see what trouble she is brewing up now!
    marilyn1998 says:

    Thank you for sharing at #OverTheMoon. We appreciate your shares. They have been Tweeted Pinned. Have a lovely week. I hope to see you at next week’s party too! Please stay safe and healthy. Come party with us at Over The Moon! Catapult your content Over The Moon! @marilyn_lesniak @EclecticRedBarn

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