Best Coleslaw Recipe [Nashville Hot]

When it comes to coleslaw, there’s literally thousands of recipes online; from traditional to no mayo coleslaw. I’m telling you, this one is seriously the best coleslaw recipe, and this is coming from someone that grew up eating a classic coleslaw recipe multiple times a week.

What’s even better, is that with this no mayo coleslaw recipe you can keep it more traditional, or go the Nashville hot version that I love. Or split the batch and go half traditional delicious homemade coleslaw and half Nashville hot slaw.

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How To Make Coleslaw Without Mayo

The creamy coleslaw I grew up eating was made with mayo and a ton of salt and pepper. And while I love it, there’s definitely issues with it after leaving it out of the fridge for more than an hour.

The mayo starts to look funky after an hour or so, even at room temperature. Take this side dish to a neighborhood cookout outdoors, and the time is even less. This no mayo coleslaw recipe doesn’t have that issue.

The way to make coleslaw without a mayo based dressing is to emulsify oil and vinegar with some dijon mustard. By using an immersion blender or a bullet style blender, this is pretty simple.

Just some neutral oil, vinegar, dijon mustard and a few other ingredients make a perfect coleslaw dressing without mayo.

What’s The Difference Between Slaw and Coleslaw?

Slaw and coleslaw are essentially the same dish, with “coleslaw” being the more commonly used term.

They both refer to a salad made primarily with shredded or thinly sliced veggies, often mixed with a dressing or sauce.

Coleslaw typically features thinly sliced red and green cabbage as a base, often mixed with a creamy homemade coleslaw dressing. Slaw can be any veggie and combination of ingredients. Broccoli slaw for example.

About the Coleslaw Ingredients

Cabbage: You can shred this yourself or just pick up a couple bags of store bought pre shredded cabbage. I don’t prefer the bag of coleslaw mix just because the ratio of cabbage and carrots isn’t great.

Celery Seeds: Don’t confuse these with celery salt, they aren’t the same. Celery seeds are a more intense flavor.

Nashville Hot Seasoning: This is optional but if you like a little heat, you’ll love this.

Vinegar: I use apple cider vinegar in this recipe because most people have it on hand. For a nice twist, try using sherry vinegar, it’s really interesting.

Oil: Any neutral oil is fine, I use avocado oil but canola oil works too.

Salt: I use kosher salt, if you’re going to use table salt, use 1 teaspoon, not tablespoon.

How To Make The Best Coleslaw Recipe

Prep Time: 10 mins | Cook Time: NA | Serves: 8

Ingredients
4 cups green cabbage, shredded
2 cups red cabbage, shredded
1 cup carrots, shredded
2 tbsp Nashville Hot Seasoning, optional

Dressing
3/4 cup avocado oil
1/4 cup apple cider vinegar
2 tbsp dijon mustard
1 tbsp kosher salt
2 tsp sugar
1 tsp dry mustard
1 tsp celery seed
1/4 cup chopped yellow onion

Step 1: Add all ingredients for the dressing to a deep bowl and blend until creamy with an emulsion blender. Alternatively, add them to a bullet style bender, and blend till creamy.

Step 2: Add the cabbage and carrots to a large bowl. Drizzle with half of the dressing, and Nashville hot seasoning.

Step 3: Toss to combine. Add additional dressing as desired.

Tip* If you’re bringing this to a cookout, bring the dressing and cabbage mix separately, and mix just before serving to keep it crisp.