This Dairy Free Coleslaw tastes just as delicious as traditional coleslaw, that you won’t even know it's dairy free! Crunchy vegetables are mixed with a homemade vegan mayo dressing, making this recipe egg free too. It’s the perfect side dish to serve at your next BBQ or picnic!
Looking for a dairy-free and vegan alternative to classic slaw? Then look no further than this deliciously crunchy Dairy Free Coleslaw.
Simply mix together the tangy mayo dressing, shred all your vegetables & then mix it all together!
Using a food processor means you can have this coleslaw whipped up in just 10 minutes! It takes a little longer if slicing and grating by hand, but there is something quite therapeutic about it doing it manually!
Serve this tasty, crunchy classic as a side dish at your next BBQ or cookout along with these Crispy Pork Belly Slices & Summer Orzo Pasta Salad With Feta & Lemon.
Or why not use it to complete your Friday night fakeaway with this Five Guys copycat burger & peanut oil free cajun fries?
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❤️ Why You Will Love This Recipe...
- Dairy & egg free - this easy, dairy-free coleslaw is also vegan, meaning it can be enjoyed by most people with dietary requirements. It’s also naturally gluten-free too.
- Ready in just 10 minutes - if using a food processor, a few minutes more if slicing by hand, depending on how fast you chop!
- Can easily be made in advance - simply mix the dressing and vegetables together just before serving.
- Perfect side dish for your next BBQ - Wow your guests with this crunchy, tangy side dish.
🤔 Is Coleslaw Naturally Dairy Free?
Surprisingly, most of the time it is! While many people assume that coleslaw dressing, typically made with mayonnaise, contains milk products, it usually doesn't. However, it's important to note that mayonnaise does contain eggs. But fear not, this recipe uses a vegan mayo, making it not only dairy-free but also egg-free.
Now, let's talk about lighter versions of coleslaw. Some variations may use yoghurt instead of mayo for the dressing. In these cases, the coleslaw will not be dairy-free as yoghurt is a dairy product. So, if you're specifically looking for a dairy-free option, it's best to stick with mayo-based dressings or check the ingredients of any yoghurt-based versions.
🥘 Ingredients Used & Substitutions
✋ Be sure to double check all packaging for allergens. ✋
- Cabbage: You can either use white cabbage, red cabbage or a mixture of both. If you choose to use red cabbage, why not use the other half to make my kebab shop red cabbage.
- Carrot: These are added for extra crunch and colour.
- Onion: I love using red onion for a slightly sweeter taste, but you can also use white onion. For a milder flavour, try swapping the red onion for chopped spring onions.
- Vegan Mayo: This forms the base of the creamy mayo dressing. My favourite egg & dairy-free mayo is Hellmans Vegan Mayo, but feel free to use your favourite.
- Apple Cider Vinegar: Used to add a tang and a slight tartness to the dressing. If you don't have any apple cider vinegar, white wine vinegar can be used instead.
- Dijon Mustard: Mustard is added to give an extra tang to the dressing. I prefer Dijon but you could use wholegrain or English mustard as an alternative. The flavour of these mustards is stronger though, so I would recommend adding a little bit less. If you have a mustard allergy, you can leave the mustard out.
- Sugar: Adds sweetness to the dressing. This can be substituted for a teaspoon of maple syrup if preferred.
See the recipe card for full information on ingredients and quantities.
⚡Variations
Whilst sometimes you can’t beat a classic coleslaw, it’s nice to also experiment with ingredients and mix things up a bit. Why not try some of the following variations for something a little bit different?
- Spice it up! - Swap the mustard for a squirt of Sriracha chilli sauce or a sprinkle of chilli flakes to give your coleslaw a heat injection!
- Experiment with different fruit & veg - Enhance the sweetness and crunch of your coleslaw by adding thinly sliced or grated apples. Additionally, consider using thin strips of raw broccoli stalk, not only for added crunch but also as a smart way to minimise food waste.
- Herbs - Add freshness and an aromatic flavour by adding chopped fresh herbs. Good options are basil, parsley or coriander (cilantro).
- No, mayo version - Substitute the mayo with a good quality olive oil. When mixed with the rest of the dressing ingredients, this creates a light, tangy, no mayo dressing for the coleslaw.
✏️ Step By Step Instructions
⬇️ Here you will find an overview of how to make the recipe. For full information on ingredients and quantities please see the recipe card at the bottom of the page ⬇️
Step 1: First, we need to make the dairy-free coleslaw dressing. Grab a small bowl and whisk together the mayonnaise, apple cider vinegar, sugar, and Dijon mustard. Don't forget to add salt and pepper to season it just the way you like. Feel free to adjust the seasoning to your taste preference. ( Photo 1 )
Step 2: Now, let's prepare the veggies. There are two ways you can do this. If you have a food processor, you can use it to finely slice the cabbage and onion and grate the carrot.
However, if you prefer doing things by hand, you'll need your biggest, sharpest knife to tackle the white cabbage. Slice the cabbage and onion into thin strips, and for the carrot, you can use a box grater to get it nice and grated. You can check out this guide if you need some guidance on how to finely slice cabbage. (Photo 2)
Step 3: Time to mix everything together! Take a large bowl and combine the shredded cabbage, onion, and grated carrots. Toss them together, making sure they mix well.
Step 4: Now, it's dressing time! Pour the prepared dressing over the cabbage, onion, and carrots. To ensure every veggie bit gets coated, use a spatula or a large spoon to thoroughly coat them with the dressing. Keep mixing until everything is evenly coated and looks delicious. ( Photo 3)
Step 5: You’re almost there! You can serve the coleslaw immediately or, if you want to enhance the flavours and let it chill, cover the bowl with plastic wrap or a lid and pop it in the refrigerator for about 30 minutes. This will allow the flavours to meld together, and the coleslaw will become nicely chilled. Then it's ready to be enjoyed! ( Photo 4 )
💡 Tips & Tricks
- Lots of the goodness is in the skin of the carrot, so no need to peel, just give the skin a good scrub.
- Use a food processor to prepare the vegetables for ease and quickness.
- If you are preparing the vegetables by hand, it's easier to finely slice the cabbage if you cut it in half down the middle first. You can then rest the flat side on the chopping board whilst you slice.
- If you can, once you have combined the vegetables with the dressing, leave the bowl covered to chill in the fridge for 30 minutes. This allows the flavours to meld together and chill the coleslaw.
- Give the coleslaw a final stir just before serving to ensure the dressing is evenly distributed.
🍴 How To Serve
This vegan coleslaw is ideal to serve as a side dish at a picnic or BBQ, alongside this Panzanella salad & chorizo & red pepper pasta salad.
It also works really well with family dinners like these sweet potato & salmon fishcakes, sausage plait & egg-free chicken goujons.
💬FAQs
You can keep this coleslaw in the fridge for up to 3 days. Just ensure it is stored in an airtight container. After a couple of days, you may find that the dressing gets watery. Just give it a good stir before serving.
Yes,! The best way to freeze it is before you have mixed it with the dressing. Place the shredded vegetables in a freezer-safe zip-lock bag with all the air squeezed out of it. It will keep like this for up to 3 months. Defrost the vegetables in the fridge overnight.
Yes, coleslaw is usually served chilled. Allowing it to chill in the refrigerator for some time helps meld the flavours together and enhances the crispness of the cabbage.
📖 More Simple Side Dishes...
If you loved this recipe, why not check out these other delicious sides...
If you loved this recipe, please leave me a 5🌟 rating or comment below. I really do appreciate it. 😊
📖 Recipe
Dairy Free Coleslaw
Equipment
- Food Processor optional
Ingredients
Coleslaw mix
- ½ Head (4 cups) white cabbage finely sliced
- 2 Large carrots grated
- ½ Medium red onion finely sliced
Dressing
- 4 tablespoon (¼ cup) Hellmans vegan mayonnaise
- 1 tablespoon apple cider vinegar
- 1 teaspoon dijon mustard
- 2 teaspoon sugar can be substituted for maple syrup
- Salt and pepper to taste
Instructions
Make the dressing
- In a small bowl, whisk together the mayonnaise, apple cider vinegar, sugar, & Dijon mustard, Add salt & pepper to season & adjust to your taste preference.
Prep the vegetables
- You can either use a food processor to finely slice the cabbage and onion and grate the carrot or you can do this by hand.
- If slicing by hand you will need your biggest, sharpest knife to get through the white cabbage. Finely slice both the cabbage and onion, then use a box grater for the carrot.
Mix Together
- In a large bowl, combine the shredded cabbage, onion and grated carrots. Toss them together to mix well.
- Pour the dressing over the cabbage, onion and carrots. Use a spatula or large spoon to thoroughly coat the vegetables with the dressing. Mix until everything is evenly coated.
Serve
- Serve immediately or cover the bowl with plastic wrap or a lid and refrigerate for 30 minutes to allow the flavours to meld together and the coleslaw to chill.
Notes
- Lots of the goodness is in the skin of the carrot, so no need to peel, just give the skin a good scrub.
- Use a food processor to prepare the vegetables for ease and quickness.
- If you are preparing the vegetables by hand, it's easier to finely slice the cabbage if you cut it in half down the middle first. You can then rest the flat side on the chopping board whilst you slice.
- If you can, once you have combined the vegetables with the dressing, leave the bowl covered to chill in the fridge for 30 minutes. This allows the flavours to meld together and chill the coleslaw.
- Give the coleslaw a final stir just before serving to ensure the dressing is evenly distributed.
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