Vinaigrette Coleslaw is a Naturally Dairy-Free & Egg-Free Classic

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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.

Vegan Vinaigrette Coleslaw Recipe - A classic that's naturally dairy-free and egg-free

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.

Vegan Vinaigrette Coleslaw
 
Prep time
Total time
 
This recipe was originally shared by J.D. Parks, the owner of Barbecue & More in Richmond, KY. Please note that the Prep time is hands-on time only. If you have time, let it refrigerate for at least 8 hours.
Author:
Recipe type: Salad
Cuisine: American
Serves: 6 servings
Ingredients
  • 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)
Instructions
  1. Put the cabbage, carrot, bell pepper, celery, and onion in a large 1- or 2-gallon plastic bag.
  2. In a medium bowl, whisk together the oil, vinegar, sugar, mustard, celery salt, and black pepper.
  3. Pour the dressing over the vegetables in the plastic bag. Seal the plastic bag and shake untl the vegetables are well-coated.
  4. Refrigerate the salad in the plastic bag for 8 hours, or overnight.
  5. If desired, serve the coleslaw garnished with fresh herbs.

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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.

3 Comments

  1. Pingback: Burgs and Coleslaw- Tasty Summer Fun! « arbor insurance agency blog

  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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