I love all things dairy-free and creamy, but sometimes, mayo dressings are just too heavy. This vegan vinaigrette coleslaw is still fulfilling, but it has a lighter, more refreshing taste that pairs well with summer fair. It also keeps a little better for picnics and barbecues. And because the recipe is mayo-free, it’s egg-free and vegan too.
Feel free to mix up the vegetables based on what you have on hand. I often cut in some kale for color contrast and some nutritious variation. The marinade lightly softens the kale making it more pleasant than raw kale.
Special Diet Notes: Vinaigrette 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.
- 5 to 6 cups chopped cabbage
- 1 carrot, shredded or julienned
- 1 red or green bell pepper, diced or thinly sliced (optional)
- 2 cups sliced celery
- 1 Vidalia or red onion, thinly sliced (optional)
- ½ cup olive oil or your salad oil of choice
- 3 tablespoons apple cider vinegar
- 2 tablespoons sugar
- 1 tablespoon mustard powder
- 1¼ to 1½ teaspoons celery salt, to taste
- 1 to 1½ teaspoons black pepper, to taste
- Chopped parsley, to garnish (optional)
- Put the cabbage, carrot, bell pepper, celery, and onion in a large 1- or 2-gallon plastic bag.
- In a medium bowl, whisk together the oil, vinegar, sugar, mustard, celery salt, and black pepper.
- Pour the dressing over the vegetables in the plastic bag. Seal the plastic bag and shake untl the vegetables are well-coated.
- Refrigerate the salad in the plastic bag for 8 hours, or overnight.
- If desired, serve the coleslaw garnished with fresh herbs.