boiled coleslaw dressing
Salads, Vintage Meets Modern Recipes

Easy Boiled Coleslaw Dressing With NO Mayo!


This easy-boiled coleslaw dressing is perfect if you’re tired of standard mayo for your coleslaw and want something zestier. The summer salad has a few simple ingredients and is cooked relatively fast for a lower-fat option to your summer coleslaw recipes. Use any mix of vegetables you prefer to make a delicious marinated coleslaw the whole family will enjoy!

My son, a mayo and coleslaw hater in general, loves this version of coleslaw! That’s a winning recipe in my books. I love that it uses natural honey instead of white sugar because honey is a healthy option. I make sure I am investing in pure honey that is local. Did you know local honey is best for you? Those little bees are hard at work collecting pollen from local plants and can help reduce seasonal allergies. Additionally, purchasing it can benefit by helping the local beekeepers stay in business.

Now you may be, ya, all that’s great, but have you seen the price tag? I know it’s an expense to shell out for good, quality honey, but it lasts forever! So if you use it in moderation, it is a beautiful sweetener to have on hand in your staple pantry.

Please note: Babies under one should not consume honey. Although I doubt you will be feeding your infants this coleslaw recipe, I decided to cover all the bases with that.

Yummy, healthy apple cider vinegar is used in this, and I always make sure to purchase mine with ‘mother’ (the sludge in the bottom of the bottle). Why? Because apple cider vinegar mother is a natural prebiotic. Great for digestion, apple cider vinegar with mother has a beautiful flavor, and it’s apparent in this boiled coleslaw dressing.


Looking for more summer salads? Be sure to try our easy chickpea feta salad!


So let’s cut the cabbage and get that dressing going.


Slice up your veggies beforehand because you will want to put the dressing on while it is hot. This will wilt the veg a bit, making it softer after it marinates. Using a small saucepan, carefully measure the apple cider vinegar, honey, mustard, salt, and celery seeds. After it simmers for five minutes, we add in the oil.

Now a word of caution this stuff is potent! You will notice a vinegar smell stronger as well as the scent of the celery seed as its oils are released into the mix. Don’t stick your nose over the steam. It’s too strong for your lungs. In fact, I had two people asking me what that ‘nasty’ odor was while I was making this. I had to assure them all was well. Having open windows helps.


Once the vinegar portion has simmered for five minutes, mix in the oil and continue to cook it until it thickens. Thicken is not quite the right word. After cooking for a few minutes, it will start to present you with a brownish sludginess. That’s your cue that this salad dressing is finished boiling. You have to drizzle it over your vegetables and toss it to coat.


Put your coleslaw in the fridge and allow to marinate for at least two hours. Making this a day ahead of a summer barbecue will ensure great flavor!


What vegetables make a great coleslaw?


You can purchase a bag of precut vegetables if you have never made a coleslaw. I find, however, most of the precut vegetable mixes taste a bit stale. They have, after all, been sitting around for a while.

Instead, buy yourself a small red, green, or savoy (the lumpy green one) cabbage to work with. I prefer to hand-slice my cabbage for a rougher, more old-fashioned cut. You can, however, use a grater to make your cabbage shreds. Add to that grated carrots for a basic coleslaw.

If you want more pizzazz, add diced red peppers, which offer more color.

Things like sunflower seeds or currants also make great additions to coleslaw. Remember who you are serving the coleslaw to. Do those ingredients speak to their palettes as well as yours? There’s no point in adding elements that someone dislikes.

To make this boiled coleslaw dressing even more summery, add a splash of pineapple juice to the vinegar; a mix of half and half will work perfectly. Add in some pineapple chunks to make a tropical-flavored coleslaw!

Enjoy this easy summer coleslaw for up to one week! It is only going to deepen in flavor as it ages.

boiled coleslaw dressing

Easy Boiled Coleslaw Dressing -NO MAYO

Amber Bondar
Sick of the mayo dressing on your coleslaw? This is a no mayo easy boiled coleslaw salad dressing recipe you are going to love having on hand. It's easy to make and tastes unbelievably good on any vegetable coleslaw recipe!
Prep Time 10 minutes
Course Salad
Cuisine American, Canadian


  • 1 Saucepan
  • 1 measuring cup
  • 1 Teaspoon
  • 1 Whisk


  • 1 Cup Apple Cider Vinegar
  • ¼ Tsp Celery Seed
  • 1 Tsp Mustard Powder
  • 1 Tsp Salt
  • 1 Tsp Raw Honey
  • ½ Cup Oil


  • Mix all the ingredients together in your saucepan less the oil.
  • Simmer on heat for five minutes.
  • Whisk in the oil and continue to cook mixture until it thickens.
  • Mixture will be done after approximately an additional 5-8 minutes. The mixture will look brown and sludgy.
  • Remove from heat and pour over your coleslaw vegetable mix.
  • Any unused portions will keep in the fridge for up to one week.
Keyword cabbage, salad dressing, summer recipes, vintage to modern recipe

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