Vegan Vinaigrette Coleslaw
Prep time
Total time
This recipe was originally shared by J.D. Parks, the owner of Barbecue & More in Richmond, KY. Please note that the Prep time is hands-on time only. If you have time, let it refrigerate for at least 8 hours.
Recipe type: Salad
Cuisine: American
Serves: 6 servings
  • 5 to 6 cups chopped cabbage
  • 1 carrot, shredded or julienned
  • 1 red or green bell pepper, diced or thinly sliced (optional)
  • 2 cups sliced celery
  • 1 Vidalia or red onion, thinly sliced (optional)
  • ½ cup olive oil or your salad oil of choice
  • 3 tablespoons apple cider vinegar
  • 2 tablespoons sugar
  • 1 tablespoon mustard powder
  • 1¼ to 1½ teaspoons celery salt, to taste
  • 1 to 1½ teaspoons black pepper, to taste
  • Chopped parsley, to garnish (optional)
  1. Put the cabbage, carrot, bell pepper, celery, and onion in a large 1- or 2-gallon plastic bag.
  2. In a medium bowl, whisk together the oil, vinegar, sugar, mustard, celery salt, and black pepper.
  3. Pour the dressing over the vegetables in the plastic bag. Seal the plastic bag and shake untl the vegetables are well-coated.
  4. Refrigerate the salad in the plastic bag for 8 hours, or overnight.
  5. If desired, serve the coleslaw garnished with fresh herbs.
Recipe by Go Dairy Free at