Dairy-Free Coleslaw
Published
Fresh and creamy dairy-free coleslaw is the perfect addition to any summer meal. I’ll be honest—I’m not usually a big coleslaw person, and neither is my family, but we actually loved this recipe. I don’t always trust restaurant versions to be totally dairy-free, so making my own is a must. I mix rich mayonnaise with a few pantry staples to make the base, and it comes together in minutes. This coleslaw has quickly become my go-to for cookouts, picnics, or even a simple dinner at home when I’m craving something refreshing but still satisfying.
Dairy-Free Coleslaw Recipe
Most coleslaws use mayo, but hidden dairy sneaks in more often than you’d think, so I always make my own. It’s quick, easy, and totally customizable. Sometimes I use vegan mayo for my egg-free friends, and it still turns out just as creamy and delicious. With just 5 minutes of prep, you get the perfect balance of creamy, tangy, and slightly sweet flavors. My family loves this at summer BBQs, picnics, and just about any casual get-together.
Dairy-Free Coleslaw
Ingredients
- ⅔ cup mayonnaise
- 2 tablespoons sugar
- 1 tablespoon apple cider vinegar
- 2 teaspoons lemon juice
- ½ teaspoon salt
- ⅛ teaspoon pepper
- 8 cups of slaw mix
Instructions
- In a large bowl, combine all of your ingredients for the dressing and thoroughly mix until everything is combined.
- Add in your slaw mix to the dressing and toss everything until the dressing thoroughly coats the slaw.
- Cover and refrigerate for 30 minutes to allow the dressing to develop stronger flavors and serve cold!
Notes
- Use a slaw mix with carrots and purple cabbage for a colorful presentation
- Try mixing in chopped fresh herbs like parsley or dill, shredded apples for sweetness, or a handful of sunflower seeds for crunch. It’s a great base recipe to build on.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make Dairy-Free Coleslaw Step by Step
Gather all the ingredients together.
Make the dressing: In a large mixing bowl, combine ⅔ cup mayonnaise (or vegan alternative), 2 tbsp sugar, 1 tbsp apple cider vinegar, 2 tsp lemon juice, ½ tsp salt, and ⅛ tsp black pepper.
Combine the dressing ingredients: Mix thoroughly until everything is combined.
Mix in the slaw mix: Add 8 cups of slaw mix to the bowl and toss well until every strand is evenly coated in the dressing.
Chill and rest: Cover and chill for 30 minutes to let the flavors meld and the slaw crisp up.
Serve and enjoy: Serve the coleslaw as a side to your favorite mains, enjoy!
Serving Suggestions
I love serving this dairy-free coleslaw as a side, but I also pile it onto pulled pork sandwiches, spoon it into tacos, or tuck it into wraps. It adds texture and brightness to all kinds of meals. We often serve it at summer BBQs alongside grilled chicken or burgers, and it’s one of those dishes that always disappears fast, light, crunchy, and refreshing with just the right amount of tang.
Storage Instructions
This coleslaw is great for making ahead—just store it in an airtight container in the fridge, and it’ll stay fresh for 3 to 5 days.
If you’re prepping for a party or want to keep it extra crisp, you can mix the dressing and slaw separately and combine them right before serving.
I don’t recommend freezing it, though—the veggies tend to get soft and watery after thawing.
