Red Rock Brewery No-Mayo Vinegar Coleslaw
I thought this low-carb Red Rock Brewery No-Mayo Vinegar Coleslaw was delicious, even though I’m a fan of coleslaw with mayo. I guess I’m an equal-opportunity coleslaw eater!
If you know my fondness for all things mayo, you may be surprised to see a recipe for Red Rock Brewery No-Mayo Vinegar Coleslaw on my site! A couple of months ago The Salt Lake Tribune posted the recipe for Red Rock Brewery’s Vinegar Coleslaw. In that story Tribune food writer Lesli J. Neilson admits never liking mayo-based coleslaw.
Of course I immediately went “HUH?” because I love all things mayo! However, I also love all things cabbage so I printed the recipe for the Vinegar Coleslaw and experimented with it. And it turns out that I like coleslaw with oil-and-vinegar dressing almost as much as the many mayo-based coleslaw recipes I make so often. If you want to be an equal-opportunity coleslaw eater I recommend trying this soon!
I did end up changing the recipe a bit (the original recipe with a quart of dressing for 1 1/2 heads of cabbage sounded like too much, even for someone like me who likes their salads on the wet side.) And I used Golden Monkfruit Sweetener (affiliate link) to make this a low-carb salad. Next time I would change it even more, using the whole green pepper instead of the 1/2 cup the recipe called for. And if you’re not a fan of raw green peppers, I think diced red bell pepper would taste great in this!
How to Make Red Rock Brewery No-Mayo Vinegar Coleslaw:
(Scroll down for complete recipe with nutritional information.)
- Whisk together the Grapeseed Oil (affiliate link) or vegetable oil of your choice, red wine vinegar, Golden Monkfruit Sweetener or sweetener of your choice, oregano, black pepper and salt to make the dressing.
- I really liked the touch of oregano in this, and if you have fresh Greek oregano I’d definitely use it.
- I used my Mandoline Slicer (affiliate link) to thinly slice the cabbage, then chopped it a bit more. You can chop it finely with a knife if you don’t have a mandoline.
- Same process with the red cabbage, just half as much.
- The recipe called for 1/2 cup sliced celery and 1/2 cup diced green bell pepper, but next time I’d just use a whole green pepper.
- Toss the salad with the desired amount of dressing.
- This is best if it sits for an hour or two before serving so chill and then enjoy!
More Tasty Coleslaw, with and without Mayo:
Spicy Lime Coleslaw from Kalyn’s Kitchen
Coleslaw with Yogurt, Apple, and Peppers from Andrea’s Recipes
Spicy Cilantro-Peanut Slaw from Kalyn’s Kitchen
Blue Cheese Coleslaw from The Perfect Pantry
Spicy Mexican Slaw from Kalyn’s Kitchen
- 1/2 cup grapeseed oil (see notes)
- 1/2 cup + 1 T red wine vinegar
- 1/3 cup Golden Monkfruit Sweetener (or sweetener of your choice)
- 1/2 tsp. dried oregano (see notes)
- 1/2 tsp. coarse ground black pepper
- 3/4 tsp. sea salt
- 1/2 large head green cabbage, thinly sliced then chopped (see notes)
- 1/4 large head red cabbage, thinly sliced then chopped (see notes)
- 1 green bell pepper, finely chopped (see notes)
- 1/2 cup thinly sliced celery
- salt and fresh ground black pepper to taste
- In a glass measuring cup or plastic bowl, whisk together the oil, red wine vinegar, sweetener, oregano, black pepper, and sea salt.
- Let the dressing ingredients blend together a bit while you chop the salad ingredients. (I didn’t have fresh oregano in my garden yet when I made this, but next time I’d definitely use it!)
- Thinly slice, then chop the green cabbage and red cabbage. I used a Mandoline Slicer (affiliate link) with the 3mm blade to slice the cabbage before I chopped it, but you can also slice and chop it with a large chef’s knife.
- Put chopped cabbage into salad bowl.
- Remove seeds from bell pepper and finely chop it and thinly slice celery.
- Add chopped bell pepper and sliced celery to salad bowl.
- Toss salad ingredients together, then whisk dressing one more time, add desired amount of dressing and toss the salad until all ingredients are lightly coated with dressing.
- This tastes best if it is dressed a couple of hours before servings.
- It doesn’t keep well overnight in the fridge because the vinegar causes the red cabbage to bleed and turns the whole salad pink., so if you won’t eat it all at once, I’d toss salad ingredients together, dress the amount you will be eating, and then store the leftover salad and dressing separately until you want to eat the leftovers.
Use any vegetable oil of your choice if you don't have Grapeseed Oil. Dried oregano is fine, but I'd use 2 tsp. finely chopped fresh oregano if it’s available. I used about 7 cups chopped green cabbage and about 3 1/2 cups chopped red cabbage. Use red bell pepper if you're not a green pepper fan.
Recipe adapted from Red Rock Brewery’s Vinegar Coleslaw from The Salt Lake Tribune.
Amount Per Serving: Calories: 190Total Fat: 18gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 0mgSodium: 409mgCarbohydrates: 7gFiber: 2gSugar: 4gProtein: 1g
Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.
South Beach Diet / Low-Carb Diet Suggestions:
Red Rock Brewery No-Mayo Vinegar Coleslaw is loaded with low-carb and low-glycemic ingredients, and when made with your preferred no-calorie sweetener it would be great for any phase of the original South Beach Diet and other low-carb eating plans.
Find More Recipes Like This One:
Use Salad Recipes to find more like this one. Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.