Mom’s Classic Coleslaw is Naturally Dairy-Free and Gluten-Free


Though this may seem like summer fare, naturally dairy-free coleslaw carries over into the cooler months, when cruciferous vegetables like cabbage come into season. The key to my mom’s classic coleslaw is its simple, traditional dressing and finely shredding the cabbage with a knife. You can use a store-bought cabbage / coleslaw blend, but I do prefer the ones with fine shreds.

Mom's Classic Coleslaw Recipe is Naturally Dairy-Free and Gluten-Free (Vegan Option)

Special Diet Notes & Options: Mom’s Classic Coleslaw

By ingredients, this recipe is dairy-free / non-dairy, optionally egg-free, gluten-free, grain-free, nut-free, peanut-free, optionally vegan, and vegetarian.

For soy-free and dairy-free classic coleslaw, choose your mayonnaise wisely. There are olive oil and grapeseed oil options for both regular and vegan mayonnaises.

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.

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About Author

Sarah is the Associate Editor for Go Dairy Free. Her previous experience includes work as a copy editor at Thoroughbred Times magazine, a content writer at, and an intern at Mister Rogers’ Neighborhood. Sarah was a 'mom blogger' for many years but now mostly hangs out on Go Dairy Free and Instagram.

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