Mayo Free Cabbage Salad Recipe -
Mayo Free Cabbage Salad Recipe

Mayo Free Cabbage Salad

Recipe by  

"This is a different twist on coleslaw that goes over really well. It is based on a recipe I found in a cookbook but I found it was much simpler to make this way and people seemed to like it better as well."

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Ingredients Edit and Save

Original recipe makes 10 servings Change Servings
  • PREP

    10 mins

    1 hr 10 mins


  1. Mix canola oil, red wine vinegar, soy sauce, and sugar in a large bowl, mixing until sugar has dissolved. Toss cabbage, green onions, almonds, and sunflower seed kernels into the dressing. Cover bowl and refrigerate at least 1 hour before serving; slaw tastes better when chilled overnight.
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Reviews More Reviews

Most Helpful Positive Review
Jul 02, 2012

I made this following the receipe and it was really good! Ialso made a custom version for me. Insted of canola I used olive oil, low sodium soy sauce, splenda, omitted the almonds and sunflower seeds. I sprinkled with chow mein noodles and it was awesome. I like this more than the mayo version cole slaw!

Most Helpful Critical Review
Mar 24, 2013

This is an interesting recipe. I loved the combination of almonds and sunflower kernels with the cabbage. I cut back the sugar to 3 Tbsp because 6 just seemed way too sweet, and I used closer to 12 oz. shredded cabbage and it was still a very moist salad. I'd make this again because mayo-based salads are so repetitive, but I may have to keep looking for that perfect vinegar-based salad.

Jul 23, 2012

Wow, incredible. I made it sugar free using baking Splenda and the entire family loved it. I didnt have time to refrigerate it, so I put the bowel in the freezer while the bison was on the grill and it tastes great.

Jun 12, 2012


Jul 06, 2012

Best mayo free coleslaw I have ever made! You won't miss the mayonaise; the flavor is delicious. This was a big hit with my family! I will make it again.

Aug 18, 2012

This is an excellent dressing for a slaw!! We omitted the sunflower seeds (preference) and used half cabbage and half shredded kale from our garden. Wow...I'm sure this will be a new favorite. I think it would also be excellent with cranberries or a tart apple.

Nov 29, 2012

This recipe is going to be my go recipe for pot lucks!

Jun 18, 2014

Another delicious salad! I'm on a quest to use all that is in our fridge. This was a great recipe to use up the half-head of cabbage. I also used up the last of the carrots by shredding them and adding them to the mix. I prepared this in the morning, adding the almonds and the sunflower seeds and served it at dinner time. I did replace the 6 TB of sugar with 4 TB of Stevia and it worked well for our tastes. This could easily become a main dish meal by adding grilled chicken or shrimp. I served this with 'Sweet and Spicy Grilled Shrimp' and 'Stuffed Pea Pods', both from AR. Thanks, Shalvie for sharing your recipe.


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  • Calories
  • 172 kcal
  • 9%
  • Carbohydrates
  • 11.9 g
  • 4%
  • Cholesterol
  • 2 mg
  • < 1%
  • Fat
  • 13.6 g
  • 21%
  • Fiber
  • 0.8 g
  • 3%
  • Protein
  • 1.2 g
  • 2%
  • Sodium
  • 97 mg
  • 4%

* Percent Daily Values are based on a 2,000 calorie diet.

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