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Looking down on the right side of a bowl of coleslaw with a bowl of more coleslaw sauce in the background.
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Dairy-Free Coleslaw

This simple, but flavorful dairy-free coleslaw will be the hit of your summer picnics. Serve it as a salad, over street tacos, or even on a BBQ sandwich!
Course Salad
Cuisine American
Diet Vegan
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 6
Calories 176kcal
Author Marly McMillen

Ingredients

  • 3 cups green cabbage, finely shredded
  • 2 cups red cabbage, finely shredded
  • 1 cup carrot, finely shredded

Slaw Dressing

  • ½ cup vegan mayo
  • 1 tablespoon vinegar (white or apple cider vinegar)
  • 3 tablespoons maple syrup
  • ½ teaspoon celery seeds
  • 2 teaspoons dijon mustard
  • salt and pepper to taste
Cups - Metric

Instructions

  • Combine the shredded cabbage and carrots in a bowl.
  • Stir together the dressing ingredients and pour over the bowl with the cabbage. Stir to combine.
  • Refrigerate for up to an hour to allow the ingredients to combine and for the dressing to marinade the cabbage and carrots.

Notes

You can make the dressing sweeter or less sweet by changing the amount of maple syrup used.
  • Sweeter Sauce — Use 3 to 4 tablespoons maple syrup
  • Less Sweet — Use 2 tablespoons maple syrup.
  • Zero Added Sugars — Stir in 2 to 3 teaspoons of stevia or monk fruit sweetener.

Nutrition

Calories: 176kcal | Carbohydrates: 14g | Protein: 1g | Fat: 12g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 156mg | Potassium: 227mg | Fiber: 2g | Sugar: 9g | Vitamin A: 3931IU | Vitamin C: 31mg | Calcium: 49mg | Iron: 1mg