Creamy Cajun Coleslaw Salad with Vegan Option


This spiced up cajun coleslaw salad merges a classic romaine salad with coleslaw, for a nice compliment of textures. It’s great for barbecues, topping burgers, or making into a full salad with your favorite protein. We like it with chicken, chickpeas, or baked tofu. As a side, it serves four or more people, but as the main feature, it makes two good-sized salad bowls.

Many people don’t realize that classic mayonnaise is naturally dairy-free. It’s made from an emulsification of eggs, which are not dairy, and oil. But we were testing out Earth Balance Mindful Mayo, a vegan mayonnaise, so this recipe is tested egg-free. We thought the taste was perfect!

The dairy-free Cajun seasoning we used wasn’t too spicy, but some brands have a lot of heat. Add a little at a time, to taste, to ensure you get the right level for you.

Creamy Cajun Coleslaw Salad Recipe - naturally dairy-free and gluten-free with vegan option

Special Diet Notes: Cajun Coleslaw Salad

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

Cajun Coleslaw Salad
Prep time
Total time
Feel free to adjust the seasonings to taste since the flavor of the mayo you use and of your cajun seasoning may vary a bit.
Recipe type: Salad
Cuisine: American
Serves: 2 to 4 servings
  • ¼ cup mayonnaise or vegan mayonnaise (I used Earth Balance Mindful Mayo)
  • ½ tablespoon lemon juice or apple cider vinegar
  • ½ teaspoon cajun seasoning, or more to taste
  • ½ teaspoon sugar or dash of pure stevia extract
  • 1 romaine heart, washed and sliced into small pieces
  • 2 cups fresh coleslaw mix (cabbage and carrots)
  • 1 green onion, minced
  1. In a small bowl, whisk together the mayo, vinegar or lemon juice, seasoning, and sweetener until smooth.
  2. Put the lettuce, coleslaw mix, tomato, olives, and green onion in a large salad bowl, and toss to combine. Drizzle on the dressing, and stir to coat.
Optional Add-Ins: This salad is also delicious with 1 diced medium tomato and ⅓ cup sliced olives added.

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About Author

Alisa is the founder of, 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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