Easy Dairy-free Coleslaw Recipe: Naturally Gluten-Free

Our dairy-free coleslaw is gluten-free,and really easy to make. It’s a perfect and healthy side dish to many meals.

Naturally gluten-free, and usually dairy-free, coleslaw is a quick, easy, healthy, and delicious side dish, complimenting nearly any sandwich or BBQ meal. My husband’s passion for side salads shines through in this easy coleslaw recipe.

By definition, coleslaw is simply chopped or diced cabbage with a dressing. Yet, somehow, there are seemingly endless recipes and add-in options, each resulting in different flavors. Our recipe creates a gluten and dairy-free coleslaw that is crispy, creamy, sweet, and tangy.

I don’t know why, but growing up I was never a fan of coleslaw. Now I love it, and I am pretty sure the difference has to do with Jeff’s preparation.

This coleslaw ticks all of the boxes

• Naturally gluten-free (and celiac safe)
• Dairy-free
• Easy to make
• Prepared from common ingredients already in my pantry and refrigerator
• You can prepare it in advance. In fact, it actually tastes better on day two

In this case, spelling doesn’t matter – they are all correct:
Coleslaw = cole slaw = slaw

What you need to make coleslaw

We make our coleslaw directly into the serving and storage bowl. As we shake it rather than stir in the final stages, an airtight leak-proof seal is necessary.

Coleslaw making supplies:

• Measuring supplies
• Air-tight leak-proof plastic container

Homemade coleslaw ingredients:

• Green cabbage (shredded and diced)
• Carrot (shredded)
• White vinegar
• Mayonnaise
• White sugar
• Salt and pepper

Why we chose our coleslaw ingredients

Disclaimer: Statements regarding health benefits are not intended to diagnose, treat, cure, or prevent any disease or health condition.

Cabbage: We use green cabbage (also called common cabbage) as it is low in fructans. Whereas red cabbage makes for a more colorful salad, a huge portion can affect people limiting their fructans, like me, and sometimes I like to overeat the coleslaw, as it’s so tasty.

Vinegar: We use white vinegar as it gives a lighter taste than the apple cider vinegar we see used in many recipes. However, if you prefer a tangier taste, you can substitute the apple cider vinegar in the same proportions.

Sugar: Similarly, we use sugar rather than substitutes, as we find it dissolves well and we like the taste. However, if you are sugar-free, you can replace it with your standard sugar substitute.

Step by Step images to our simple dairy-free coleslaw recipe

Dairy-free coleslaw serving suggestions

I like coleslaw as a side dish along with a sandwich or freshly made corned beef. Fortunately, Jeff’s coleslaw is dry enough to sit on the plate, alongside a sandwich, without the liquid running down the plate and into the bread. But that’s not all, at our house we eat coleslaw all sorts of ways:

• Alongside a sandwich
• On a sandwich
• Dual-purpose on a lettuce salad as both a topping and in place of the dressing
• As one of many side salads at a BBQ with friends
• As a second side dish with sweet potato fries
• On top of a meat and bean chili
• In a bowl as a snack
• The perfect salad to bring to a pot luck dinner

Our gluten and dairy-free coleslaw recipe

This recipe was contributed by Jeff Albom.

Additional coleslaw recipes to try

• If it’s a Creamy Vegan Coleslaw you are seeking, check out this recipe from Vegan Huggs.
• Apple, jalapeno, and green onion are the secrets to this mayonnaise free Red Cabbage Coleslaw with Apple and Carrot option from The Rising Spoon.
• For a different flavor, try this Asian Sesame Ginger Slaw from Served from Scratch.

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