Vegan Dairy Free Coleslaw Dressing

Coleslaw is one of those sides that shows up at every BBQ and potluck. It’s crunchy, it’s refreshing, and it goes with just about everything from pulled pork sandwiches to fried chicken. But store-bought coleslaw dressing is usually packed with dairy, which doesn’t work if you’re avoiding it for any reason.

That’s why I started making my own dairy-free version at home. It takes maybe five minutes to whisk together, and honestly, it tastes better than anything from a bottle. The dressing is creamy without any dairy products, and you can adjust the sweetness and tang to your liking.

Want it sweeter? Add more sugar. Like it tangier? Go heavy on the lemon juice. The best part is that you probably have most of these ingredients in your kitchen already.

What Kind of Cabbage Should I Use?

For coleslaw, you’ve got a few good options when it comes to cabbage. Green cabbage is the classic choice and gives you that traditional coleslaw crunch and mild flavor that most people know and love. Red cabbage works great too and adds a pop of color to your slaw, though it has a slightly stronger flavor and can bleed a bit of color into the dressing. If you want to save time, pre-shredded coleslaw mix from the grocery store is totally fine to use – just make sure it’s fresh and crisp, not wilted or brown around the edges.

Options for Substitutions

This coleslaw is pretty easy to customize based on what you have in your kitchen:

• Mayonnaise: Since this is dairy-free, stick with a good quality vegan mayo. Brands like Hellmann’s or Vegenaise work great. You can also try half mayo and half dairy-free Greek yogurt alternative for a tangier taste.
• Cabbage: Green cabbage is standard, but you can mix in some purple cabbage for color or use a pre-shredded coleslaw mix to save time. Napa cabbage works too, though it’s a bit more tender.
• Sugar: Feel free to use honey, maple syrup, or agave instead. Start with 1 teaspoon if using liquid sweeteners since they’re often sweeter than granulated sugar.
• Cider vinegar: White vinegar or rice vinegar both work fine here. Rice vinegar is a bit milder, so you might want to add a touch more if that’s what you’re using.
• Lemon juice: Lime juice makes a nice swap and adds a slightly different citrus note. You can also use more vinegar if you’re out of citrus altogether.
• Carrot: Pre-shredded carrots are a time-saver, or you can add in some thinly sliced bell pepper or apple for extra crunch and sweetness.

Watch Out for These Mistakes While Cooking

The biggest mistake people make with coleslaw is serving it immediately after mixing, which results in a crunchy but bland salad – letting it sit for at least 20 minutes (or up to an hour) allows the salt to draw out moisture from the cabbage and the flavors to blend together properly.

Another common error is cutting the cabbage too thick, so aim for thin, uniform shreds that are easy to eat and coat well with dressing.

To avoid a watery coleslaw, don’t skip the resting time, and if you notice excess liquid pooling at the bottom after sitting, simply drain it off before serving.

For extra flavor, taste your coleslaw before serving and adjust the sugar, vinegar, or salt as needed – the balance should be tangy, slightly sweet, and well-seasoned.

What to Serve With Coleslaw?

Coleslaw is the perfect side dish for just about any barbecue or picnic meal you can think of. It pairs really well with pulled pork sandwiches, grilled chicken, or burgers since the crisp, tangy slaw cuts through all that rich, savory flavor. I love serving it alongside fried fish or fish tacos for a refreshing crunch, and it’s also great with hot dogs at summer cookouts. If you’re doing a full spread, coleslaw works nicely next to baked beans, cornbread, and potato salad for that classic cookout vibe.

Storage Instructions

Store: Keep your coleslaw in an airtight container in the fridge for up to 3 days. The cabbage will soften a bit as it sits in the dressing, which some people actually prefer! Just give it a good stir before serving since the dressing can settle at the bottom.

Make Ahead: You can definitely prep the dressing separately and store it in a jar in the fridge for up to a week. Then just shred your veggies and toss everything together when you’re ready to serve. This keeps the coleslaw extra crispy and fresh tasting.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 300-350
• Protein: 2-4 g
• Fat: 22-26 g
• Carbohydrates: 26-30 g

Ingredients

For the vegetables:

• 12 oz cabbage (shredded into thin 1/8-inch strips)
• 1 tbsp onion
• 3/4 cup carrot (grated using the large holes of a box grater)

For the dressing:

• 1/4 cup mayonnaise (I prefer Hellmann’s vegan dressing for the best creamy texture)
• 1.5 tbsp lemon juice
• 1 tbsp cider vinegar
• 2 tsp sugar
• 1/2 tsp pepper
• 1/2 tsp salt
• 1/4 tsp celery seed

Step 1: Prepare the Vegetables

• 12 oz cabbage
• 3/4 cup carrot
• 1 tbsp onion

Shred the cabbage into thin 1/8-inch strips using a sharp knife or mandoline, then transfer to a large mixing bowl.

Grate the carrot using the large holes of a box grater and mince the onion finely.

Add both to the bowl with the cabbage.

I find that shredding everything by hand rather than using a food processor helps maintain a better texture—the vegetables stay crisp instead of becoming too wet.

Step 2: Build the Dressing

• 1/4 cup mayonnaise
• 1.5 tbsp lemon juice
• 1 tbsp cider vinegar
• 2 tsp sugar
• 1/2 tsp salt
• 1/2 tsp pepper
• 1/4 tsp celery seed

In a separate small bowl, whisk together the vegan mayonnaise, lemon juice, and cider vinegar until smooth and well combined.

Add the sugar, salt, pepper, and celery seed, then whisk again until the dressing is uniform and all the sugar has dissolved.

This creates a balanced, creamy dressing base with bright acidity and subtle spice.

Step 3: Combine and Marinate

• vegetable mixture from Step 1
• dressing mixture from Step 2

Pour the dressing from Step 2 over the vegetables from Step 1 and toss well until every piece is evenly coated.

Let the coleslaw sit at room temperature for 20-60 minutes before serving, tossing occasionally—the longer it sits, the more the flavors meld and the cabbage becomes slightly tender while maintaining its crunch.

I prefer to let mine rest for at least 30 minutes to allow the vegetables to soften slightly and absorb the dressing’s flavors.

Vegan Dairy Free Coleslaw Dressing

Delicious Vegan Dairy Free Coleslaw Dressing recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Servings 4 servings

Calories 325 kcal

Ingredients

  

For the vegetables::

• 12 oz cabbage (shredded into thin 1/8-inch strips)
• 1 tbsp onion
• 3/4 cup carrot (grated using the large holes of a box grater)

For the dressing::

• 1/4 cup mayonnaise (I prefer Hellmann's vegan dressing for the best creamy texture)
• 1.5 tbsp lemon juice
• 1 tbsp cider vinegar
• 2 tsp sugar
• 1/2 tsp pepper
• 1/2 tsp salt
• 1/4 tsp celery seed

Instructions

 

• Shred the cabbage into thin 1/8-inch strips using a sharp knife or mandoline, then transfer to a large mixing bowl. Grate the carrot using the large holes of a box grater and mince the onion finely. Add both to the bowl with the cabbage. I find that shredding everything by hand rather than using a food processor helps maintain a better texture—the vegetables stay crisp instead of becoming too wet.
• In a separate small bowl, whisk together the vegan mayonnaise, lemon juice, and cider vinegar until smooth and well combined. Add the sugar, salt, pepper, and celery seed, then whisk again until the dressing is uniform and all the sugar has dissolved. This creates a balanced, creamy dressing base with bright acidity and subtle spice.
• Pour the dressing from Step 2 over the vegetables from Step 1 and toss well until every piece is evenly coated. Let the coleslaw sit at room temperature for 20-60 minutes before serving, tossing occasionally—the longer it sits, the more the flavors meld and the cabbage becomes slightly tender while maintaining its crunch. I prefer to let mine rest for at least 30 minutes to allow the vegetables to soften slightly and absorb the dressing's flavors.