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.
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)
We enjoy this recipe during barbecue and picnic season, and as a winter side dish, when cabbage is at its peak.
Ingredients
Method
- At least one hour before serving the coleslaw, mix the mayonnaise, sugar, and vinegar in a bowl.
- Toss the cabbage in the dressing.
- Add salt and pepper to taste.
- Sprinkle with poppy seeds or celery seeds, if desired.
- Refrigerate until serving.
Notes
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.
Tried this recipe?
Let us know how it was!More Dairy-Free Slaw Recipes
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