Homemade Coleslaw { Non Sweet } Recipe

Delicious Non-Sweet Creamy Homemade Coleslaw

homemade coleslaw

Non Sweet Homemade Coleslaw

I’m going to probably surprise a lot of people here.

I don’t really like coleslaw.

At least I didn’t before this particular non sweet homemade coleslaw happened in my kitchen.

You see, I’m really not a huge fan of super sweet coleslaw. In fact, for the longest time I thought I hated all of it, even homemade coleslaw. Except that wasn’t it – the biggest problem was, I was eating versions of it with so much sugar in it, it was just too sweet for me. I wanted to like it. I really, really did.

But when I ate it, I could tell it was the sweetness I didn’t like – not the rest of the combination of flavors.

Yes, I know – I’m weird. I can’t really explain why I don’t like super sweet coleslaw  but I don’t.  Mildly sweet coleslaw is okay sometimes but the stuff you get at restaurants or in the deli department is usually much too sweet for my taste.

When I started to ask others how they felt about coleslaw, I was surprised by how many other people didn’t like coleslaw and said it was too sweet for them. Some mentioned the fact that those veggies shouldn’t really be that sweet together.  I certainly agreed.

I knew it was time to do something about that though.

So I set out to create a Non Sweet Creamy Coleslaw that I could enjoy.

I think I did pretty good if I do say so myself.

4.3 from 3 reviews
Homemade Coleslaw { Non Sweet } Recipe
Prep time
Total time
  • ½ a head of green cabbage, shredded
  • 1 large carrot, shredded
  • ½ onion, chopped or shredded
  • ¾ cup mayo
  • 1 Tablespoon sugar
  • 1 Tablespoons white vinegar
  • 1-2 teaspoons celery salt, to taste
  • 1 teaspoon of freshly ground pepper
  1. Mix the shredded green cabbage, the shredded carrot and the shredded onion in a bowl.
  2. In another bowl, whisk the mayo, sugar, white vinegar, celery salt and ground pepper.
  3. Blend the dressing with the veggies.
  4. Taste the coleslaw to see if you need to add anything – more celery salt, reg. salt or pepper (I even use garlic salt sometimes).If you want the dressing a little thinner, add just a half tablespoon more of white vinegar and then adjust your flavors after that.
  5. Cover and chill for 1 hour in the refrigerator.
  6. Serve with anything you’d serve regular coleslaw with. Enjoy!



This recipe tastes great with a side of baked beans, with some burgers or even pulled pork sandwiches.

On Sunday I will be posting a fantastic recipe we made to serve this with. I am excited to share it.

So do you like your coleslaw sweet or non sweet?

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    • Barb Fuller says

      I’m a Southern lady, (No. Ky. to be exact) and I agree that lots of sweet dishes tend to be from southern recipes. I don’t like them, either, and I never use more than a tsp. of sugar in my coleslaw, unless I’m making a huge batch. Also, the ONLY mayo I ever use in anything, is Hellmann’s. I was raised on it and to me, it is leaps and bounds better tasting than any other brand. Also, I absolutely hate the poor cousin of mayo, Miracle Whip. It could be because it has more water, sugar, and vinegar and less egg yolk than mayonnaise. Here’s a link you might find interesting that compares them. WATER is the first (which means the most) ingredient. I’m pointing this out because what you use in recipes makes or breaks them. Coleslaw made with mayonnaise is not the same thing as coleslaw made with Miracle Whip, and for me, coleslaw made with any brand mayo other than Hellmann’s doesn’t taste the same.

      In the recipe above, I use green onions, but if I don’t have any on hand, I use chopped sweet onions. I also add some dill pickle, finely chopped. (Dill pickle relish, even well drained, just doesn’t seem to taste the same, so I always chop my own in about 1/4″ pieces.) In the recipe above, I’d add about 3-4 Tbsps; less if making less. When mincing the green onions, I use about an inch or two of the green tops (just above the white part). Also, if I want it a bit creamy, I add some Half and Half, but not so much as to make it runny.

      How coleslaw is made, as with potato salad, macaroni salad, and most other dishes, it’s all about personal taste. Well, heck…..it’s ALL about one’s personal taste. I have a son who hates anything chocolate! Go figure! One recipe isn’t ‘better’ than another; it’s just different. Everything I’ve commented here is coming from my personal taste, so don’t think I’m dissing anyone else’s comments.

      Bon Appetit!!! :)

  1. says

    I do like a touch of sweetness in coleslaw. Even your recipe has a hint of sugar. Mine is equal parts sugar and vinegar. My mother-in-law makes coleslaw with only cabbage, mayo, and pickle juice. It is way too non-sweet for me.

    • says

      Okay your Mother in Law’s coleslaw sounds kinda gross. haha Sorry. I just don’t care for the mass sweetness that is common in most coleslaws, so I cut the sugar back until I could tolerate it – which was a tablespoon. haha You really can’t taste it that much. Sometimes I even add more vinegar. I’m not even a picky eater, but this was one thing I had to change so I could love it. :)

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