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Basic Coleslaw (Vegan, Dairy Free, Egg Free)

This delicious tangy coleslaw is tasty and so easy to make. It can be made ahead of time and keeps well in the refrigerator for several days. It is also vegan and free of common allergens, so it satisfies many dietary needs.

I have many food sensitivities and need to avoid several common allergens like dairy, egg and gluten in my diet. I’m also constantly searching for great vegan dishes I can feed my niece and the whole family will love when we’re enjoying a family meal together.

I frequently serve coleslaw as a side dish to my pork carnitas or a grilled burger. It’s also mighty tasty on fish tacos! So, I was determined to create the perfect slaw made with healthy real food ingredients.

After much experimenting, I landed on this combination of ingredients. I hope you enjoy it!

Here’s What You’ll Need:

  • Head of cabbage (green, purple or a combination of both is fine)
  • Carrots
  • Apple cider vinegar
  • Avocado Oil
  • Maple Syrup
  • Parsley
  • Himalayan Salt, ground
  • Pepper, ground
  • Celery Seed

Making the Recipe:

Start by cutting the cabbage into thin slices to make the base of the slaw. You could also use a Mandoline cutter or food processor with attachment to do this.

Next, grate the carrots (using a hand grater or food processor with attachment). I think the slaw tastes the best and lasts longer with freshly sliced cabbage and grated carrots.

If you’re time pressed or simply don’t want to mess with doing this yourself, you can always buy a bag of slaw mix instead.

Mince the parsley and add it to the cabbage and carrot mixture.

Next, mix together the dressing. In a small bowl, whisk the oil, vinegar, maple syrup and seasonings. Pour the dressing over the cabbage mixture. Mix it together well.

I like to refrigerate mine for about an hour before serving to let all of the flavors sink in even more.

Print
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Basic Coleslaw (Vegan, Dairy Free, Egg Free)

  • Author: Cheryl Englebretson
  • Prep Time: 25 minutes
  • Total Time: 25 minutes
  • Yield: 4-6 1x
  • Category: Side Dish
  • Diet: Vegan

Description

This delicious tangy coleslaw is tasty and so easy to make. It can be made ahead of time and keeps well in the refrigerator for several days. It is also vegan and free of common allergens, so it satisfies many dietary needs.


Ingredients

Scale
  • 1 medium head cabbage, thinly sliced
  • 3 medium carrots, peeled and shredded (use a cheese grater or food processor)
  • 1/2 cup fresh parsley (loosely packed), coarsely chopped
  • 1/4 cup cider vinegar
  • 1/4 cup avocado oil
  • 2 tsp. maple syrup
  • 1 tsp. celery seeds
  • 1 tsp fine Himalayan salt
  • 56 twists of freshly ground pepper

Instructions

  1. Remove the core of the cabbage first, then quarter the cabbage. Cut each quarter into thin slices and then cut those slices in half. Place in a large bowl (should be about 6-8 cups).
  2. Add the shredded carrot and parsley to the cabbage. Mix together.
  3. In a separate bowl, mix together the vinegar, oil, maple syrup, celery seeds, salt and pepper. Taste the dressing for acidity and seasoning. Add more of an ingredient, if needed.
  4. Pour 2/3 of the dressing over the cabbage mixture and mix well. If it seems too dry, add more dressing.

Notes

Short on time? Use packaged slaw and shredded carrots already cut from the grocery store.

If you can make this ahead of time and let it sit a half hour to an hour, the slaw will soften and flavors will incorporate even more.

Substitute sea salt for Himalayan salt

You can use honey instead of maple syrup, if you are not making this dish vegan

Keywords: gluten free, egg free, dairy free, top 8 allergen free, easy

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