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Wicked Good Coleslaw Recipe


Wicked Good Coleslaw Photo

This recipe for coleslaw without mayonnaise is perfect for outdoor picnics and barbecues. It's worth the effort to shred the cabbage and other vegetables by hand, so avoid using a food processor if you can.

© 2010 Kim Knox Beckius

Coleslaw Without Mayonnaise is a Refreshing New England Summer Side Dish

We're not big fans of mayonnaise in my family, and besides: Dishes with mayo are always a bit suspect at outdoor picnics and barbecues once summer days turn hot and humid here in New England. For the past few years, my husband has been making this mayonnaise-free coleslaw variation, and everyone who tastes it agrees: It's wicked good.

Yield: 4 generous servings


  • 1/2 head of cabbage
  • 3 carrots, peeled
  • 1 small onion, chopped fine
  • 1 green bell pepper
  • 1/4 cup sugar
  • 3 Tablespoons white vinegar
  • 2 Tablespoons vegetable oil


Using a metal kitchen shredder/grater, shred the cabbage and carrots and add them to a large mixing bowl. Stir in chopped onion. In a separate bowl, grate green pepper, then press out and drain the liquid before adding to the cabbage, carrot and onion mix.

Add sugar, vinegar and vegetable oil, and stir thoroughly. Refrigerate and serve chilled. Makes four generous servings.

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