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!
PIN Red Rock Brewery No-Mayo Vinegar Coleslaw!
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
Red Rock Brewery No-Mayo Vinegar Coleslaw
This tasty no-mayo coleslaw recipe from Red Rock Brewery in Salt Lake City is low-carb, gluten-free, dairy-free, and vegan.
- 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.
21 Comments on “Red Rock Brewery No-Mayo Vinegar Coleslaw”
If I wanted to use granulated sugar, how much? I don't care for Stevia or Splenda…
It's the same amount of sweetener no matter what kind.
Thanks for stopping by; hope you enjoy the recipe!
hi kaylyn, its julia. we met at blogher. love the step by step pics, beautifully done. love the recipe, gonna give it a try
Another great post, Kalyn! I usually use coleslaw as a side dish for chicken but that's mayo-based. Will have to try and make this then and see how both will go together. 🙂
I've been looking for a mayo-free slaw recipe for some time – this looks perfect for spring/summer picnics. Thank you, Kalyn!
Suzanne I did love the green pepper in this, but *shredded* green pepper might be even better!
Chris, so glad you enjoyed it. (And hang in there; I can't being to tell you how many times I've gone back to phase one and it works every time.)
In an effort to celebrate a soggy Memorial Day with a barbeque in our part of the farthest northwest corner of California, I made this coleslaw yesterday to go along with some grilled chicken breast. The chicken came off the grill just as the skies opened to torrents of rain. The coleslaw was fantastic – it was a nice tangy complement to the grilled chicken and yes I could taste the hint of oregano in the sauce. I also saved enough salad, without dressing, to make a fresh batch tonight to go along with turkey chili.
This recipe came along at the perfect time for me – I am yet again starting phase 1 one more time!
Thanks Kalyn, I am beginning to develop a list of favorites to get me through the first two weeks. I highly recommend this recipe – it will be wonderful this summer with all kinds of summer menus.
I have recently found my love for coleslaw, as I too thought I hated it before. There’s a little pub in the next town over that serves terrific coleslaw along side their incredibly tasty burgers. I was trying to figure out what they used so that I could try to make it at home, and to my surprise, they include shredded green pepper in their slaw. I’d never seen that before. It’s delicious and adds a hint more sweetness.
Indie Tea, glad you like it. Now if we could just get some warm weather!
Cooking Creation, I'm a big mayo lover, but I liked it a lot.
Iris, this is perfect for you!
I don't like anything with mayo, but I love cabbage, so this sounds delicious to me!
I love mayo-based slaws but this sounds so good!
No mayo, that sounds pretty nice. It looks so much fresher and more warm-weather appropriate than the gloopy mayo'ed version too….
CJ, I'm also fond of fresh Greek Oregano and can't wait to make this again now that I have some!
Another absolutely gorgeous salad Kalyn.
We've finally got some warm-ish weather here and the last of the frost warnings are over (I hope!). Got to get the herbs planted this week. I love the punch of fresh oregano. Cabbage is going on this week's shopping list.
Pots and Pins, I've been to Red Rock but haven't had the coleslaw, so you'll have to let me know if it's close!
Wish I was at Red Rock Brewery right now – miss that place! So I'll try the slaw to see if it quenches my homesickness!
Maris, glad you like it!
Lydia, I might be tempted to add a little mayo myself, but I was surprised how much I enjoyed it with no mayo at all.
Joanne, I have a few friends who are mayo-adverse as well, so I won't hold it against you! Glad you like the idea of no-mayo in the coleslaw.
I've had an aversion to mayo for as long as I can remember so I'm loving this cole slaw option! it will definitely be making its way to many of my bbqs!
The oregano in my garden is incredibly robust this Spring, so I'm all set to try this recipe! While I'm partial to anything with mayonnaise, I will try and resist the urge to add a spoonful to the dressing.
I love that I can finally enjoy a delicious cole slaw without the fat and calories of mayo!