Several years ago, I was editing a food feature for Allergic Living magazine focused on diner fare. We decided the piece needed a couple more quick accompaniments, so I whipped up this apple cider vinaigrette coleslaw recipe. It’s a modern version of coleslaw that’s healthier and more flavorful than the classic, and also top allergen free. Yes, classic coleslaw is dairy-free, but isn’t it nice to have more tasty side options that don’t require alternatives?!
Apple Cider Vinaigrette Coleslaw for Picnics, Grilling and Burger Nights
This speedy slaw is great with burgers and other grilled dishes. Leftovers keep well, so it’s also a good choice for lunchboxes. If you’re worried about the apples browning, I would use the jicama alternative discussed in the ingredient options below.
- Best Oil Choices: I use grapeseed, rice bran, or extra-light olive oil. If you like to use canola or vegetable oils for dressings, these also work well. I do think avocado oil would also be tasty, but would avoid other strong oils and wouldn’t use coconut oil. This is a cold recipe, and coconut oil can solidify into little clumps when cold.
- Other Add-Ins: Julienned jicama is a great addition to coleslaw. It has a texture similar to firm apples, but is less sweet. Other tasty additions can be raisins or chopped pecans or walnuts.
- No Mustard? Since mustard is a top allergen in Canada, I came up with a mustard-free option, too! The mustard aids in emulsification, but you can omit it if necessary, or add a pinch of xanthan gum in its place.
Special Diet Notes: Apple Cider Vinaigrette Coleslaw
By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, grain-free, nut-free, peanut-free, soy-free, optionally vegan, plant-based, vegetarian, and optionally paleo friendly.
- 3 tablespoons apple cider vinegar
- 3 tablespoons oil (see post above for suggestions)
- 2 tablespoons honey or agave nectar (for vegan)
- ¼ teaspoon dry ground mustard
- ¼ teaspoon black pepper
- ¼ teaspoon salt
- 3 cups finely shredded green cabbage
- 1 cup finely shredded purple cabbage
- 1 medium carrot, julienned
- 1 small apple, julienned
- 1 green onion, sliced, green parts only (optional)
- Add the vinegar, oil, sweetener, mustard, pepper, and salt to your blender and puree until emulsified, about 1 minute. Alternatively, whisk the ingredients together in a small bowl.
- Add the cabbages and carrots to a large serving bowl. Drizzle with the vinaigrette and toss to evenly distribute.
- Cover and refrigerate the coleslaw for at least 2 hours (can be made a day ahead), stirring periodically.
- Just before serving, stir in the apple and green onion (if using).