Dairy Free Coleslaw

A spoonful of coleslaw over a bowl of coleslaw.

5 from 2 votes

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!

Prep Time10

Cook Time0

Total Time10

Course: Salad, Side Dish

Cuisine: American, english

Diet: Gluten Free

Servings: servings

Calories: 100kcal

Author: Lauren Woodger

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

Metric - Us Customary

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

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.

Nutrition