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Ditch the heavy creaminess and upgrade your summer side game! This Zesty No-Mayo Summer Coleslaw is packed with vibrant flavour and an unbelievable crunch, making it the absolute perfect staple for hot sunny days.

When it comes to side dishes, I will always reach for a bright, zesty vinaigrette over a heavy, mayo-based sauce. This incredibly refreshing slaw ditches the dairy entirely. Instead, it relies on a punchy dressing made from apple cider vinegar and a secret dash of chicken bouillon to bring out a great depth of flavour. Tossed with a mountain of crisp cabbage, sweet red onions, and loads of fresh mint and cilantro, every single bite is packed with a herbaceous crunch.

This is the ultimate side salad for your next backyard BBQ. It pairs beautifully with grilled chicken or a big platter of grilled shrimp. (I always prefer to buy whole shrimp and peel them myself—it is a little extra effort, but it always brings back the best memories of those marathon shrimp-peeling sessions in the kitchen with my mom!)

Why You’ll Love This Recipe

No Mayo, No Mess: Because there is no mayonnaise, this slaw is incredibly light, healthy, and perfectly safe to sit out on the picnic table during a hot summer day!
The Secret Umami Boost: Using a pinch of chicken bouillon powder in the dressing adds an unexpected, savoury depth that beautifully balances the tangy vinegar.
That Fresh Herb Crunch: Biting into the fresh mint and cilantro adds a gorgeous, bright pop of herbaceous flavour and colour to the bowl.

Ingredients You Will Need

Summer is a great time to purchase these items at your local farmers’ market for the freshest flavour while keeping it budget-friendly.

For the Crunchy Slaw Base:

Fresh Cabbage: 5 cups of thinly sliced cabbage (about ½ of a small head). You can use green, red, or a mix of both for extra colour!
The Onion: ¼ of a large red onion, thinly sliced. (Alternatively, you can use 1 medium red onion or 2 small red shallots).
The Fresh Herbs: ¼ cup of fresh mint (rinsed, leaves removed from the stem, and roughly chopped) and ¼ cup of fresh cilantro (rinsed and roughly chopped). Pro-tip: Keep the delicate cilantro stems in the mix—they pack a massive amount of flavor!

For the Zesty Dressing:

The Tang: 3 Tablespoons of Apple Cider Vinegar.
The Oil: 4 Tablespoons of avocado oil. This neutral oil lets the herbs shine without overpowering them.
The Seasoning: 1 Tablespoon of white sugar, 1 teaspoon of chicken bouillon powder (or substitute with ½ teaspoon kosher salt), and ¼ teaspoon of black pepper.

How to Make Zesty Summer Coleslaw (Step-by-Step)

Phase 1: Prep the Veggies

The Onion Hack: After thinly slicing your red onion, place the slices into a small bowl of cold water and let them soak for a few minutes. This trick pulls out the harsh, pungent bite of the raw onion, leaving behind a crisp, sweet flavour that won’t overpower your salad! Drain well before using.
Thinly slice your cabbage, and roughly chop your fresh mint and cilantro.
In a large serving bowl, combine the cabbage, drained red onion, mint, and cilantro. Toss gently to mix.

Phase 2: Whisk the Dressing

In a small bowl or a glass jar with a tight-fitting lid, add the apple cider vinegar, white sugar, avocado oil, chicken bouillon powder (or kosher salt), and black pepper.
Whisk vigorously (or shake the jar) until the sugar and bouillon are completely dissolved and the oil has emulsified with the vinegar.

Phase 3: Toss and Chill

Pour the zesty dressing over your large bowl of mixed vegetables and herbs.
Toss everything together until the cabbage is thoroughly coated.
The Most Important Step: Cover the bowl and refrigerate the slaw for 30 minutes to 1 hour before serving. Allowing it to chill ensures it gets cold and gives the cabbage time to soak up all that tangy, herbaceous flavour!

💡Pro Tips for the Perfect Crunch and Flavour

Don’t Skip the Onion Soak: Raw red onions can sometimes be aggressively spicy. Soaking them in ice-cold water for just 5 to 10 minutes crisps them up and washes away that sharp pungency.
Include the Cilantro Stems: Most people throw the cilantro stems away, but that is a huge mistake! I do not like wasting any useful parts, so I always add the tender upper stems—they actually have more flavour and crunch than the leaves themselves. Chop them right up and throw them in!
The Bouillon Secret: Using chicken bouillon powder instead of standard salt acts like an MSG cheat code. It adds a rich, savoury “umami” background note that elevates this simple dressing to restaurant quality.

Complete the Summer BBQ Menu

Planning a BBQ get-together? Serve this crisp, refreshing slaw alongside these savoury dishes for the ultimate backyard feast!:

Authentic Vietnamese Grilled Chicken (1-Hour Marinade): The bright herbs in this slaw perfectly complement the deep, ginger-garlic-soy flavours of this juicy grilled chicken.
Lemongrass-Garlic Grilled Pork Ribs: Serve a mountain of this tangy cabbage slaw on the side to cut through the lemongrass-garlic, fall-off-the-bone tenderness of these ribs.
Easy Crispy Fried Pork Wontons: Fry up a batch of these crunchy “money bags” as an appetizer while your slaw finishes chilling in the fridge!

Frequently Asked Questions

Can I make this salad ahead of time?

Yes, but with a slight catch! Because cabbage releases water as it sits in the dressing, it will start to lose its crunch after about 4 hours. If you want to prep this for a party the next day, simply slice all your veggies and mix your dressing, but store them in separate containers in the fridge. Toss them together 1 hour before your guests arrive and refrigerate!

What if I don’t have Apple Cider Vinegar?

If you are out of ACV, you can easily substitute it with fresh lime juice, white wine vinegar, or unseasoned rice vinegar. All of these options will provide that necessary bright, acidic punch.

What proteins pair best with this coleslaw?

Because this slaw is incredibly light and tangy, it acts as the perfect palate cleanser for rich, savoury proteins. It is phenomenal served alongside grilled or roasted chicken, and an absolute match made in heaven with a side of freshly peeled, grilled shrimp! Keep it vegan-friendly by adding Tempeh or fried Tofu!