My No Mayo Coleslaw with Lemon Sumac Dressing gives a Middle Eastern twist to classic coleslaw. Crunchy and bright, it combines crisp cabbage, fresh herbs, peppery radish, and toasted sunflower seeds for texture and flavor. Best of all, it comes together in under 30 minutes.
No Mayo Coleslaw: Recipe at a Glance
Prep Time
20 mins
Rest Time
10 mins
Total Time
30 mins
Servings
6 People
Calories*
142 kcal
Difficulty
Easy
Main Ingredients
Green cabbage, radishes, parsley, mint, green onions, dill, lemon, olive oil, sumac, sunflower seeds and honey.
Technique
Shredding cabbage, whisking the dressing, and tossing the salad.
*Calories are estimated
Table of Contents
- No Mayo Coleslaw: Recipe at a Glance
- Why This Recipe Works
- Ingredients
- How to Make this Middle Eastern Coleslaw Recipe
- Pairing and Menu Ideas
- Expert Tips
- No Mayo Coleslaw with Lemon Sumac Dressing Recipe FAQs
- Other Salad Recipes
- No Mayo Coleslaw with Lemon Sumac Dressing Recipe
Why This Recipe Works
- Super Fast: Simple chopping and tossing make this a quick, make-ahead side for weeknights or entertaining.
- The lemon-sumac dressing brightens the slaw without using mayonnaise, keeping it light and refreshing.
- Easy Pairings: Works with grilled meats, burgers, roasted vegetables, and Mediterranean spreads.
- Tested and Reliable: Recipes are developed and tested before posting to ensure consistent results.
Ingredients
No special ingredients are required—most items are available at your local supermarket. If sumac is not in store, it’s commonly found online. You will need:
- Green cabbage: The crunchy base; napa or mixed cabbage also work. Slice thinly by hand or use a mandoline for even strands.
- Radish: Adds color and a peppery bite; thinly sliced for best texture.
- Fresh herbs: Parsley, mint, dill and green onions give herb-forward brightness. Cilantro can be substituted if desired.
- Sunflower seeds: Toasted for extra crunch; pumpkin seeds or nuts can be used instead.
- Lemon: Use fresh lemon juice and zest for the dressing. Vinegar is an optional substitute.
- Sumac: A tangy, citrusy Middle Eastern spice that complements the lemon.
- Honey: Balances acidity; substitute maple or agave for a vegan option.
Refer to the recipe card below for exact quantities.
How to Make this Middle Eastern Coleslaw Recipe
Step 1. Shred and salt. Put the shredded cabbage in a large bowl, lightly sprinkle with kosher salt, and massage for 1–2 minutes until it softens slightly.
Step 2. Make the dressing. Whisk together extra virgin olive oil, lemon juice, lemon zest, sumac, honey, grated garlic, salt, and black pepper until emulsified.
Step 3. Assemble. Add parsley, mint, green onions, dill, sunflower seeds, and sliced radish to the cabbage.
Step 4. Drizzle. Pour the dressing over the salad and toss until everything is evenly coated.
Step 5. Rest and adjust. Let the slaw rest for about 10 minutes to soften the cabbage slightly and let flavors meld. Taste and adjust seasoning before serving.
Pairing and Menu Ideas
This no-mayo coleslaw is versatile and pairs well with many dishes. It’s ideal for BBQs, picnics, potlucks, and weeknight meals.
Serve alongside grilled chicken, kebabs, roasted meats, or Mediterranean mains. It also complements vegetarian dishes and mezze plates.
Expert Tips
- Shred finely: Thin strands absorb dressing and soften while keeping a pleasant crunch.
- Massage briefly with salt to tenderize the cabbage without losing texture.
- Toast the seeds: Lightly toasting sunflower seeds intensifies their flavor.
- Use fresh herbs: They provide essential brightness—avoid dried herbs here.
- Taste the dressing and adjust lemon or sumac, as sumac tartness can vary.
- Let the slaw rest: Ten to fifteen minutes helps flavors meld. If making ahead, store dressing separately to prevent excess moisture.
- Optional add-ins: Carrots, fennel, cucumber, or red cabbage are great additions.
No Mayo Coleslaw with Lemon Sumac Dressing Recipe FAQs
Yes. Prepare the salad a few hours ahead and refrigerate; flavors improve as it sits. For a full day ahead, keep the dressing separate and toss 10 minutes before serving.
Store in an airtight container in the refrigerator for up to 3 days. The cabbage will soften but remain tasty.
Yes—thinly sliced carrots, fennel, cucumber, or red cabbage are great additions.
Other Salad Recipes
Salads
Purple Cabbage Slaw with Apples and Walnuts
Salads
No Mayo Coleslaw with Lemon Sumac Dressing
Salads
Spring Pasta Salad with Honey Sumac Dressing
Snacks & Mezze
Marinated Chickpeas Recipe
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No Mayo Coleslaw with Lemon Sumac Dressing
Ingredients
- 6 cup Finely shredded cabbage – About ½ large head
- ¼ cup Extra virgin olive oil
- 2 tbsp Lemon juice
- 1 tbsp Lemon zest
- 1 tbsp Sumac
- 2 tsp Honey
- 1 Garlic clove (minced or grated)
- ¾ tsp Kosher salt
- ¼ tsp Black pepper
- ½ cup Fresh parsley (chopped)
- ¼ cup Fresh mint (chopped)
- ¼ cup Fresh dill (chopped)
- 3 Green onions (chopped)
- 5 Radishes (thinly sliced)
- 3-4 tbsp Sunflower seeds
Instructions
-
Shred and Salt. Add the shredded cabbage to a large bowl, sprinkle a small pinch of salt, and massage for 1–2 minutes until it softens slightly.
-
Make Dressing. Whisk together olive oil, lemon juice, lemon zest, sumac, honey, grated garlic, salt, and black pepper until combined.
-
Assemble. Add parsley, mint, dill, green onion, radish and sunflower seeds to the cabbage.
-
Drizzle. Pour the dressing over the salad and toss until evenly coated.
-
Rest and Adjust. Let rest about 10 minutes before serving, then adjust seasoning to taste.
Notes
Key Ingredient Notes:
- Green cabbage: Napa or mixed cabbage are fine; a mandoline yields the best texture.
- Fresh herbs: Parsley, mint, dill and green onions are essential for brightness.
- Sunflower seeds: Toast for extra flavor; swap pumpkin seeds or nuts if preferred.
- Sumac: Adds citrusy tang and pairs beautifully with lemon.
- Honey: Balances acidity; use maple or agave for vegan coleslaw.
Tips for Success:
- Finely shred the cabbage: Thin strands absorb the dressing and soften while keeping a pleasant bite.
- Massage the cabbage briefly with salt to tenderize without losing crunch.
- Use fresh herbs: They make this salad come alive—dried herbs won’t achieve the same flavor.
- Let the slaw rest: 10–15 minutes helps flavors meld; keep the dressing separate if making much earlier.
Nutrition
,
Carbohydrates: 9 g
,
Protein: 2 g
,
Fat: 12 g
Nutrition information is an approximation.
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