Homemade Coleslaw { Non Sweet } Recipe
Not everyone loves sweet coleslaw, so we made this non sweet homemade coleslaw and we can’t get enough! Goes perfect anywhere you would use coleslaw or just eat it right as is!
Why We Love This Non Sweet Version
- Not everyone loves sweetened coleslaw, so this version solves that problem by making it a more savory almost salad like coleslaw.
- It’s a really easy recipe and can be made ahead of time if desired.
- It’s perfect by itself, but it also lends itself beautifully to sandwiches, burgers, bbq and nearly anything else you would pair coleslaw with.
Delicious Non-Sweet Creamy 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. I just… didn’t.
When I ate it, I could tell it was the sweetness I didn’t like – not the rest of the combination of flavors. The other ingredients were excellent.
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.
Can I Make This Ahead and How to Store Homemade Coleslaw.
Yes you can make this up to 2-3 days before needed.
Also once you make it up, it will last about 2-4 days in the refrigerator in a sealed container. Make sure you have it in an airtight container so it doesn’t pick up any other smells OR dry out.
What do I need for homemade coleslaw?
So when I set out to create a Non Sweet Creamy Coleslaw that I could enjoy, I wanted to keep it fairly simple and true to what actual coleslaw consists of.
- shredded green cabbage – true coleslaw uses cabbage. If you don’t have any, or can’t get to the store, shredded lettuce could be substituted. (makes it more of a salad at that point)
- shredded carrot – shredding your own carrot elicits the most flavorful carrot for the recipe.
- chopped onion – whether you choose to roughly chop the onion or dice it or even mince it, it adds so much flavor.
- mayonnaise – so here is where some of the sweetness could be controlled – we used Dukes Mayonnaise in this recipe but have also used Hellman’s Mayonnaise with awesome results. This is going to be a personal choice, but avoid anything labeled salad dressing (like Miracle Whip) which will cause too much sweetness.
- white vinegar – this adds a ton of flavor, limits the sweetness often added. Avoid Apple Cider Vinegar in this recipe to help reduce sweetness.
- chopped celery or celery salt – we usually opt for the celery salt but if you want a little extra crunch, simply finely chop your celery and mix in with the other ingredients.
- freshly ground pepper – this is to taste, but literally adds plenty of savory flavor to the recipe.
What should I use coleslaw for?
This recipe tastes great with a side of baked beans, with some burgers or even pulled pork sandwiches.
- Sandwiches are a great way to enjoy this coleslaw. Instead of adding lettuce or tomato to your sandwich, try adding a scoopful of this coleslaw. We used it on these Paula Deen Slow Cooker Pickled Pulled Pork Sandwiches.
- This coleslaw pairs beautifully beside a grilled steak, a burger or any type of pulled meat.
- You can absolutely serve coleslaw instead of a side salad with any meal. It’s fantastic!
So do you like your coleslaw sweet or non sweet?
I am honestly curious about the answers.
Recipe for Homemade Coleslaw
Homemade Coleslaw { Non Sweet } Recipe
Ingredients
- ½ a head of green cabbage shredded
- 1 large carrot shredded
- ½ onion chopped or shredded
- ¾ cup mayo
- 1 Tablespoons white vinegar
- 1-2 teaspoons celery salt to taste
- 1 teaspoon of freshly ground pepper
Instructions
- Mix the shredded green cabbage, the shredded carrot and the shredded onion in a bowl.
- In another bowl, whisk the mayo, white vinegar, celery salt and ground pepper.
- Blend the dressing with the veggies.
- 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.
- Cover and chill for 1 hour in the refrigerator.
- Serve with anything you’d serve regular coleslaw with. Enjoy!
I completely agree. Can’t stand regular deli coleslaw and yes, it’s much too sweet. I’ve been making my own, non-sweet, version for years.
Anita, I thought I was an oddball until I started asking around. I got the impression that the super sweet was a thing of the south, kinda like their super sweet tea I also cannot stomach. haha
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!!! 🙂
OOPS! I left out the link that I referenced in my Comment. Here it is:
http://www.ninosalvaggio.com/best-dressed-the-difference-between-mayonnaise-and-salad-dressing/
Agree, right down the line on every point.
This is the kind of slaw I like if I have creamy – though I prefer the vinegar based sometimes you just need the mayo!
Sarah, I understand completely. I like the vinegar based coleslaw provided there’s not much sugar. 🙂
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.
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. 🙂
I am huge fan of coleslaw but a good kind is always hit and miss for me. I like little crunch, sweetness, creaminess on it but too much of those flavors can ruin everything!
I love good coleslaw and I have yet to find the perfect recipe. I’m not a fan of the sweet variety either and this recipe sounds great. Thanks for sharing!
I love good coleslaw and I have yet to find the perfect recipe. I’m not a fan of the sweet variety either and this recipe sounds great. Thanks for sharing!
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!!! 🙂
OOPS! I left out the link that I referenced in my Comment. Here it is:
http://www.ninosalvaggio.com/best-dressed-the-difference-between-mayonnaise-and-salad-dressing/
Great observations! However, you are not weird–savory coleslaw was the norm back in the day.
My mom, grandmothers, and aunts made savory coleslaw when I was a kid in the 60’s, and when I was a teen in the 70’s I still had the pleasure of eating savory coleslaws most everywhere in South Dakota. It seemed like I could get it most anywhere.
I don’t know when this wonderful coleslaw changed into a sweet mess; it crept up on me when I discovered I no longer had a taste for it which is strange because I think this is actually a taste that kids grow into, not out of.
It wasn’t until about 10 years ago that I started to realize coleslaw had become sweet–EVERYWHERE! Restaurants, cafes, pubs, church basement potlucks, and delis. Moreover the dressings you could buy in the store were super-sweet along with those chopped coleslaw kits. Coleslaw had morphed into sweet yuk-i-ness.
Now I make my own ever since I had a tutorial from Mom and make it as often as I can.
I also prefer the cabbage to be shredded fine like Mom made it–more potential for the lovely dressing to soak in.
This is very nice to hear. I have spent a lot of time hearing that I was weird for not liking it sweet. lol Thank you for the history, because honestly I did not know it basically started savory. Definitely how I prefer it. 🙂
Instead of white vinegar, I like apple cider vinegar.
Yes, Apple Cider Vinegar is good too, but has the sweetness I am trying to avoid. 🙂
Good tip though, because you can totally use either.
Good Morning! I too loathe sweet slaw. I live in Texas, and too much sugar on anything is just too much of a good thing. (For me) Savory is always the way to go. I’m excited about this recipe and had all of the ingredients on hand so I’ll be making it for dinner. I may add a jalapeño for a bit of kick but otherwise I’ll follow the recipe to the letter. I’ll update this evening.
Thank you!!
My mom used to make a non-sweet coleslaw. I’ve been trying to get the recipe from her for years and she just gets sidetracked telling me all her complaints in life and never gets around to giving me the recipe. grr! I’m going to give this one a try. I’ll eat the sweet stuff but I prefer my mom’s. Hopefully, this is it or close enough. 😀 thanks for sharing
so so glad to see i’m not the only one who thinks this way!!! i also do not like baked beans because i just can’t get with them being sweet. it makes me so mad because they look so good and i’m from the south so they are served with like every meal!
Madelyn, I am not a fan of sweet baked beans either… ha! I would prefer them spicy and savory. I love beans, just not when they are sweet!
Being from the south, my mom was not a fan of sweet. Baked beans with molasses was a no- no, but she made a killer stovetop “too hot to turn on the oven” pork & bean dish. Fried up a little bacon, with a yellow onion, added the beans, rinsed out the cans with water and added it to the skillet, letting the bean simmer uncovered. Add a skillet of fried potatoes and some buttermilk biscuits…yum!!!! If you’re lucky enough to have leftovers, a cold fried potato biscuit sandwich hit the spot, later that night.
Well, that sounds absolutely delicious and might be something I need to try very soon! Love that she served with fried potatoes and buttermilk biscuits.. yum! Thank you for the idea!