Dairy-Free Classic Coleslaw
Brighten up your table with this "Dairy-Free Classic Coleslaw," a healthy and vibrant twist on an all-time favorite! Made with crunchy green cabbage, grated carrots, and a hint of red onion, this coleslaw is dressed in a zesty, creamy vinaigrette featuring apple cider vinegar, Dijon mustard, and a touch of maple syrup for natural sweetness. Perfect for vegans, dairy-free eaters, or anyone looking for a lighter, healthier alternative to traditional creamy coleslaw, this recipe is bursting with flavor and takes just 20 minutes of prep time. A sprinkle of celery seeds adds a subtle depth and classic charm, while refrigeration allows the flavors to meld beautifully. Serve it chilled at summer barbecues, picnics, or as a fresh side dish for any meal—it’s an irresistible crowd-pleaser!
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Recipe Information
Ingredients
- 4 cups Green cabbage
- 1 large Carrot
- 0.5 Red onion
- 2 tablespoons Apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon Maple syrup
- 3 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Celery seeds
Instructions
Start by preparing the vegetables. Thinly slice the green cabbage to get about 4 cups. You can use a mandoline slicer for even slices or a sharp knife.
Peel and grate the carrot into thin shreds. If you have a food processor with a grating attachment, this can make the task quicker.
Thinly slice the red onion and then chop the slices into small pieces to balance the flavor in the coleslaw.
In a large mixing bowl, combine the sliced cabbage, grated carrots, and chopped onion.
In a separate small bowl, whisk together apple cider vinegar, Dijon mustard, and maple syrup until well combined.
Slowly add the olive oil in a steady stream while whisking continuously to create an emulsified dressing.
Sprinkle in the salt, black pepper, and celery seeds into the dressing and whisk again until all the ingredients are fully incorporated.
Pour the dressing over the cabbage mixture and toss thoroughly to ensure the vegetables are fully coated.
Cover the bowl and refrigerate the coleslaw for at least 30 minutes before serving. This allows the flavors to meld and the texture to improve.
Before serving, give it a good mix and then taste to adjust seasoning if needed, adding more salt or pepper to your liking.
Nutrition Facts
Calories |
589 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.8 g | 59% | |
| Saturated Fat | 6.7 g | 34% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2807 mg | 122% | |
| Total Carbohydrate | 42.5 g | 15% | |
| Dietary Fiber | 10.3 g | 37% | |
| Total Sugars | 26.9 g | ||
| Protein | 5.0 g | 10% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 169 mg | 13% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 758 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
