Dairy-Free Coleslaw
Crisp dairy-free coleslaw with cabbage, carrots, scallions, and a creamy mayo-vinegar dressing.
Recipe by Andrew Tibbs, the Non Dairy Dude in Dairy-Free Side Dishes
Published
- Total
- 30m
- Servings
- 8
- Level
- easy
Coleslaw goes wrong when the cabbage dumps water into the bowl and turns the dressing thin. I salt the cabbage for a short rest, then squeeze it just enough to keep the crunch. It sounds fussy until you see how much liquid ends up in the sink instead of on your plate.
The dressing is the classic creamy kind, but without buttermilk or sour cream. Mayo brings the body, vinegar brings the bite, and celery seed gives it that deli-counter note. Use it beside dairy-free potato salad or serve it with anything smoky enough to need a cold crunch.
Ingredients
Slaw
- 6 cupsGreen cabbage, finely shredded
- 2 cupsRed cabbage, finely shredded
- 2 mediumCarrots, grated
- 1¼ tspFine salt, divided
Dressing
- ½ cupMayonnaise
- 2 tbspApple cider vinegar
- 1 tspDijon mustard
- 2 tspMaple syrup or sugar
- ½ tspCelery seed
- ½ tspFreshly ground black pepper
Finish
- 3 mediumScallions, thinly sliced
- 2 tbspFresh parsley, chopped, optional
Instructions
- 1
Combine the green cabbage, red cabbage, carrots, and 3/4 teaspoon salt in a large colander. Toss well and let sit for 20 minutes.
- 2
Squeeze the cabbage mixture by handfuls to remove excess liquid, then transfer it to a large bowl.
- 3
Whisk the mayonnaise, apple cider vinegar, Dijon, maple syrup or sugar, celery seed, black pepper, and remaining 1/2 teaspoon salt in a small bowl.
- 4
Add the scallions and parsley if using to the cabbage. Pour in the dressing and toss until evenly coated.
- 5
Chill for 30 minutes before serving, or serve right away if you want the crunch at full volume.
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How we make it dairy-free
- Buttermilk dressing → mayonnaise plus apple cider vinegar, for creamy tang without dairy.
- Sour cream → skipped here, because mayo gives enough body and keeps the cabbage cleaner-tasting.
- Ranch-style seasoning → celery seed, Dijon, scallions, and black pepper, for savory bite without a packet.
- Watery dairy dressing → salted, squeezed cabbage, so the dressing stays creamy after chilling.
Tips & Variations
Salt the cabbage: Twenty minutes pulls out enough water to keep the dressing from thinning out.
Squeeze, do not crush: Press out liquid by handfuls while keeping some crunch.
Slice thin: Thick cabbage pieces make slaw feel like homework.
Taste after chilling: Cabbage absorbs salt and acid. Add vinegar or salt at the end if needed.
Use vegan mayo if needed: Regular mayo is usually dairy-free but contains egg.
Make it ranch-style: Swap 1/4 cup of the mayo for dairy-free ranch dressing and reduce the vinegar by 1 tablespoon.
Frequently asked questions
Does coleslaw have dairy?⌄
Some coleslaw does. Buttermilk, sour cream, and creamy bottled dressings can contain dairy. This version uses mayo and vinegar instead.
Can I make dairy-free coleslaw ahead?⌄
Yes. Make it a few hours ahead and keep it cold. For the crispest texture, salt and squeeze the cabbage first, then dress it closer to serving.
Can I use bagged coleslaw mix?⌄
Yes. Use about 8 cups of bagged mix, salt it the same way, and squeeze out the liquid before dressing.
How do I keep coleslaw from getting watery?⌄
Salt the cabbage for 20 minutes, then squeeze it before adding dressing. That removes water before it can dilute the slaw.
Dairy-Free Coleslaw · https://nondairydude.com/recipes/dairy-free-coleslaw
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