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The Speckled Palate
June 18, 2018

No Mayo Honey Mustard Coleslaw

Last Updated on

Tired of coleslaw slathered in a thick mayonnaise sauce? Change up your coleslaw game by making this sweet and spicy No Mayo Honey Mustard Coleslaw. Instead of a heavy dressing, this coleslaw is lightly coated in a sweet-spicy mustardy dressing and perfect as a barbecue side dish or on top of a barbecue sandwich.

No Mayo Honey Mustard Coleslaw is served in a white bowl with other BBQ dishes

The photos and recipe for this No Mayo Honey Mustard Coleslaw were originally published on August 15, 2011. The photographs, along with the text of this blog post, were updated on June 18, 2018.

This post contains affiliate links. If you were to make a purchase through one, I would receive a small commission. For more information about the affiliate programs The Speckled Palate participates in, please refer to my disclosure page.

Coleslaw. It’s one of my favorite things, especially during the summer, but it’s somewhat divisive in our household.

My husband loathes mayonnaise. Because of this, I can’t make a traditional Memphis-style coleslaw.

After years of tinkering and testing, we’ve found the perfect medium: A No Mayo Honey Mustard Coleslaw. It’s slightly sweet. It has a kick of heat. There’s a little creaminess without mayo! And it’s all kinds of perfect with all kinds of barbecue.

A halved cabbage sits on a speckled granite countertop

How do you make coleslaw?

Break the cabbage down, and chop the carrots and jalapeño. Place all the veggies in a colander in the sink and salt, letting them sit for at least 15 minutes. (The salt will pull the excess water from the vegetables and make it to where you don’t have soggy coleslaw.)

After the veggies have finished their sit, rinse them off, then spin on a salad spinner to release excess water. Keep in the fridge until you’re ready to serve your coleslaw.

Just before you serve the slaw, mix up the dressing in a medium-sized bowl. (If you can’t get it to be smooth, run it through the food processor or the blender.)

When the time is right? Pour the dressing on top of the veggie mix, stir it up and dig in!

A red bowl, holding the veggies for No Mayo Honey Mustard Coleslaw, sits on a blue buffalo plaid napkin, with its dressing in the background.

How do you cut cabbage for coleslaw?

I like to use the food processor. because it makes the process a lot faster. A mandoline works, too. That said, if you don’t have a food processor or a mandoline, using a sharp knife to slice the cabbage thinly works. So does using a box grater..

Can I omit the jalapeño?

Absolutely! If you’re not one for spice, you can leave out the pepper altogether.

The dressing is drizzled on top of the No Mayo Honey Mustard Coleslaw.

What do I need to make this No Mayo Honey Mustard Coleslaw?

A bowl of No Mayo Honey Mustard Coleslaw sits on a white background.

What do you serve with this coleslaw?

No Mayo Honey Mustard Coleslaw sits on top of a pulled pork barbecue sandwich, sitting on a white platter on a granite background

Memphis girls like me enjoy our coleslaw on top of a hearty pulled pork sandwich. And yes, I know this sounds weird, but it’s the Memphis way. Just trust me when I say that it’s good because the balance between the meat and the coleslaw is pretty much perfection.

Check out how you can make this goodness at home below…

Pinterest graphic for No Mayo Honey Mustard Coleslaw, featuring an overhead image of the slaw with other barbecue sides.

No Mayo Honey Mustard Coleslaw
Yield: 10 servings

No Mayo Honey Mustard Coleslaw

Prep Time: 15 minutes
Resting Time: 15 minutes
Total Time: 30 minutes

Tired of coleslaw slathered in a thick mayonnaise sauce? Change up your coleslaw game by making this sweet and spicy Honey Mustard Coleslaw. Instead of a heavy dressing, the coleslaw is dressed lightly and perfect as a barbecue side dish or on top of a barbecue sandwich.

Ingredients

  • 1 head green cabbage (around 5-6" in diameter), shredded
  • 2 carrots, shredded
  • 1 jalapeño pepper, seeded and finely chopped
  • 2 teaspoons kosher salt
  • 2/3 cup honey
  • ½ cup plain Greek yogurt
  • ½ cup apple cider vinegar
  • ¼ cup yellow mustard
  • ¼ cup barbecue sauce (homemade or store-bought)
  • 2 tablespoons spicy Creole mustard
  • 1 teaspoon celery seed

Instructions

  1. In the food processor, shred cabbage and carrots. (If you don't have one, you can shred them with a cheese grater or chop them with a knife.)
  2. Dice the jalapeno pepper finely.
  3. Place all vegetables into a colander in the sink.
  4. Sprinkle the vegetables with the salt and let sit for at least 15 minutes to an hour.
  5. While the vegetables are sitting, mix up the dressing.
  6. In a medium-sized bowl, measure out the honey, Greek yogurt, vinegar, mustards and barbecue sauce.
  7. Season with celery seed, and whisk until combined.
  8. Whisk the dressing together until mixed, then set aside until ready to prepare the coleslaw.
  9. Rinse the vegetables to rid them of the salt, and pour into a clean bowl after spinning/drying thoroughly.
  10. Pour the dressing on top of the vegetables.
  11. Mix the veggies with the dressing and enjoy!

Notes

This coleslaw can sit in the refrigerator for a few hours. We don't recommend making it the day beforehand, though, as it will become soggy.

Nutrition Information:

Yield:

10

Serving Size:

1 serving

Amount Per Serving:Calories: 129 Total Fat: 1g Saturated Fat: 0g Trans Fat: 0g Unsaturated Fat: 0g Cholesterol: 1mg Sodium: 619mg Carbohydrates: 31g Net Carbohydrates: 0g Fiber: 3g Sugar: 25g Sugar Alcohols: 0g Protein: 3g
Nutrition facts are an estimate and not guaranteed to be accurate.

How do you feel about mayonnaise?

Could I interest you in some of this No Mayo Honey Mustard Coleslaw?

The photos and recipe for this No Mayo Honey Mustard Coleslaw were originally published on August 15, 2011. The photographs, along with the text of this blog post, were updated on June 18, 2018.

11 Comments

  1. Cait

    We love coleslaw (and BBQ) in my house. Of course, one of my dad’s “signature” dishes is his coleslaw, so I’ll just have to try it sometime when he’s not around. Also, we totally put coleslaw on pulled pork sandwiches. It’s like heaven!

  2. March Mims

    Your dad just sent me your blog after letting me know about your big weekend. I have to say I am very impressed and will be trying ALL of your recipes. They all look so good.

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  8. Miranda

    This is such a great idea!! Thank you so much for sharing

    • Erin

      Thank you, Miranda! I hope you and yours enjoy this coleslaw! And you’re welcome! 🙂

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