Mom's Classic Coleslaw (Dairy-Free)
Prep time
Total time
We enjoy this recipe during barbecue and picnic season, and as a winter side dish, when cabbage is at its peak.
Recipe type: Salad
Cuisine: American
Serves: 8 servings
  • Half a head of cabbage, finely shredded (about 4 cups)
  • ½ cup mayonnaise or Vegenaise (for an egg-free / vegan option)
  • 1 tablespoon sugar
  • 1 tablespoon white vinegar
  • Salt, to taste
  • Black pepper, to taste
  • Poppy seeds or celery seeds, to taste
  1. At least one hour before serving the coleslaw, mix the mayonnaise, sugar, and vinegar in a bowl.
  2. Toss the cabbage in the dressing.
  3. Add salt and pepper to taste.
  4. Sprinkle with poppy seeds or celery seeds, if desired.
  5. Refrigerate until serving.
Mayo Note: Since the dressing is mayonnaise-based, this is the time to use store-bought mayo to reduce the risk of food spoilage. Store-bought mayonnaise is high in acid and the eggs are pasteurized, making it a safe choice. Or you can avoid eggs all together and use a vegan mayonnaise, such as Vegenaise.
Recipe by Go Dairy Free at