J.D.’s Coleslaw


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

Special Diet Notes: J.D.’s Coleslaw

By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, grain-free, nut-free, peanut-free, soy-free, vegan, plant-based, vegetarian, and generally top food allergy-friendly.

J.D.'s Coleslaw
  • 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
  • ½ cup vegetable or olive oil
  • 1¼ to 1½ teaspoons celery salt
  • 1 to 1½ teaspoons cracked pepper
  • 2 tablespoons sugar
  • 3 tablespoons apple cider vinegar
  • 1 tablespoon dry mustard
  1. Place all the vegetables in a large 1- or 2-gallon plastic bag.
  2. Combine the remaining ingredients, and pour over the vegetables.
  3. Toss to make sure vegetables are coated.
  4. Let sit overnight in the refrigerator. Turn it a few times.

About Author

Alisa is the founder of GoDairyFree.org, Food 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, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.


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  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.

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