J.D.’s Coleslaw (Vegan, Gluten-Free, Soy-Free)


This one has circled the internet as a recipe from J.D. Parks, the owner of Barbecue & More in Richmond, KY.


  • 5 to 6 cups chopped cabbage
  • 1 red or green bell pepper, diced or thinly sliced
  • 2 cups sliced celery
  • 1 Vidalia or red onion, thinly sliced
  • Shredded carrots, optional
  • 1/2 cup vegetable or olive oil
  • 11/4 to 11/2 teaspoons celery salt
  • 1 to 11/2 teaspoons cracked pepper
  • 2 tablespoons sugar
  • 3 tablespoons apple cider vinegar
  • 1 tablespoon dry mustard


Place all the vegetables in a large 1- or 2-gallon plastic bag. Combine the remaining ingredients, and pour over the vegetables. Toss to make sure vegetables are coated. Let sit overnight in the refrigerator. Turn it a few times.

About Author

Alisa is the founder of GoDairyFree.org, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry.


  1. Pingback: Burgs and Coleslaw- Tasty Summer Fun! « arbor insurance agency blog

  2. AllergicToSoy on

    I’m not sure how this recipe could be soy-free when it uses vegetable oil. Most vegetable oils are pure soybean oil. You may want to check this.

Leave A Reply