Coleslaw

Bring the Crunch: A No-Mayo Coleslaw with Jalapeño, Cilantro, Sumac, and Toasted Pumpkin Seeds

What if coleslaw didn’t just sit politely on the plate—but stole the spotlight?

Say hello to a bold, no-mayo coleslaw that delivers tang, crunch, brightness, and just a touch of heat. Tossed in a zippy vinaigrette and loaded with toasted pumpkin seeds, cilantro, and a pinch of the unexpected, this slaw is your new go-to for tacos, barbecue, burgers, or any meal that needs a vibrant lift.

The Case for Going Mayo-Free

Modern, traditional mayo-based coleslaw often leans heavy overwhelming the simple flavor of the cabbage. And let’s face it, some people just don’t like mayo.

But did you know the original coleslaw, brought to America by Dutch settlers, was vinegar-based with no mayo in sight? The name coleslaw comes from the Dutch koolsla, meaning “cabbage salad,” and it was dressed simply with vinegar, oil, and a pinch of mustard.

This slaw honors those roots while bringing fresh, bold flavor to the table. It’s crisp and clean, thanks to a vinaigrette made with apple cider vinegar, Dijon mustard, and olive oil.

Heat, Herb, and a Whole Lot of Character

This recipe starts with the convenience of a 16 oz bag of tri-color cabbage mix, but it ends with layers of excitement:

• Jalapeño adds color and a flicker of heat.
• Cilantro brings freshness and a citrusy pop.
• Toasted pumpkin seeds (aka pepitas) add savory crunch and a toasty finish.
• Red pepper flakes are optional, but add a nice bit of flavor and heat for those whose tastebuds like a little punch in every bite.
• And sumac, that gorgeous deep-red spice, adds a citrusy tang and stunning color that takes this slaw from everyday to unforgettable.

Why Sumac Deserves a Spot in Your Pantry

If you haven’t cooked with sumac before, you’re in for a treat. Made from dried berries native to the Middle East, sumac has a lemony, tart flavor with subtle fruity notes. It’s a staple in Mediterranean and Middle Eastern cooking, often sprinkled over grilled meats, dips, or salads.

In this slaw, sumac boosts brightness without adding more liquid, which helps preserve the crisp texture. It also plays beautifully with the  jalapeño and cilantro in this coleslaw update—think of it as the flavor bridge between Latin and Middle Eastern influences.

Bonus: Sumac is rich in antioxidants and has anti-inflammatory properties. So it’s not just pretty—it’s functional in a delicious way.

Try a garnish of sumac on homemade hummus.

The Power of Pepitas

Toasted pumpkin seeds are the crunch you didn’t know your slaw was missing. These little green gems are packed with protein, healthy fats, magnesium, and zinc. But beyond their nutrition, they deliver a satisfying snap and a roasted, nutty flavor that balances the acidity of the dressing.

To toast raw pepitas, toss them in a dry skillet over medium heat for 4–6 minutes, stirring frequently, or on a sheet tray and bake in a 350˚F oven for 10 minutes or so. When they puff slightly, turn golden, and smell nutty—they’re done. Let them cool before adding them to your slaw so they keep their texture.

Pro Tips to Make This Slaw Shine

• Let the slaw marinate for at least 20 minutes before serving—this helps the flavors meld. Add the pumpkin seeds and cilantro right before serving.
• Garnish with the sumac for a visually striking finish. You can also add a bit of sumac to the dressing as well.

Serving Ideas

This slaw loves flavorful company. Try it:

• Tucked into shrimp tacos
• Next to baked chicken
• On a chicken burger, smash burger, or Nashville hot chicken sandwich for extra crunch
• As a side to chili
• Or simply by the forkful, straight from the fridge (no judgment)

The Final Toss

Coleslaw doesn’t need mayonnaise to be memorable. This version is proof. With fresh veggies, jalapeño, cilantro, crunchy pepitas, and a lemony punch of sumac, this slaw is vibrant, textural, and full of life.

It’s quick to prep, easy to customize, and guaranteed to earn a place at your table—whether that table’s in your backyard, on a picnic blanket, or in your dining room.

Ready to meet your new favorite slaw? Make it today.

Add this Asian Coleslaw to your repertoire as well.

Coleslaw

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Make this crisp no-mayo coleslaw with jalapeño, cilantro, sumac, and pumpkin seeds. It’s bold, fresh flavor that honors classic Dutch roots.

• Author: Chef Sandra Lewis
• Prep Time: 20
• Total Time: 20 minutes
• Yield: 6-8 servings 1x

Ingredients

Units USM Scale 1x2x3x

• 16 oz bag tri-color coleslaw mix
• 1/2 cup red onion, small dice
• 1/4 cup jalapeño, seeded and diced
• 1/4 cup cilantro, lightly chopped
• 1/4 cup pumpkin seeds, toasted
• 1 teaspoon celery seed
• 4 tablespoons apple cider vinegar
• 2 teaspoons Dijon mustard
• 1/2 teaspoon honey
• 2 tablespoons olive oil
• kosher salt
• red pepper flakes (optional)
• sumac

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Instructions

1. In a small bowl whisk together the vinegar, Dijon mustard, and honey. Slowly whisk in the olive oil until emulsified. Set aside.
2. In a large bowl, combine the slaw mix, red onion, jalapeño, and celery seed.
3. Pour the dressing over the slaw mix and toss thoroughly to coat.
4. Taste and season with kosher salt as needed.
5. Sprinkle in the red pepper flakes if you like to add a bit of heat.
6. Right before serving toss the coleslaw with the toasted pumpkin seeds and cilantro.
7. Garnish the salad with sumac.

Notes

• Add some sumac to the dressing to bump up the citrusy zing.
• Want to bulk it up? Add shredded chicken or chickpeas for a quick lunch or supper.