Dairy Free Coleslaw (No Mayo)
Perfectly light and crunchy, this delightful dairy free coleslaw is a must-make for BBQs and potlucks! A fantastic no mayo alternative to classic slaw, it’s still jam-packed with flavor and super easy to make. Pile it on sandwiches or serve as a simple side. Egg free, gluten free, soy free and vegan.
Ready for a super easy summer side?
Well then say hello to this flavorful dairy free coleslaw!
It’s slightly tangy, a touch sweet and has the perfect hint of creaminess – all without any mayo involved.
And when we combine that goodness with the delicious crunch from fresh veggies like cabbage and carrots?
It’s a 10 minute dish that is sure to be on repeat no matter the occasion.
Because let’s be real. There’s no need to limit this homemade slaw to warm weather meals.
You can serve it alone as a side, as a crunchy addition to your favorite sandwich or even as a delightful topper for tacos.
Any which way, you really can’t go wrong.
How To Make Dairy Free Coleslaw
So, let’s chat about how this simple dish goes down:
Make the dressing. First up, we’ll whisk together some olive oil, vinegar, tahini, maple syrup and dijon in a large bowl.
Add in veggies. Next, we’ll add in plenty of shredded cabbage, carrots and a touch of sliced red onion.
Toss to combine. We’ll give it all a good mix and then season with salt and pepper to taste.
You can enjoy the slaw immediately OR let it hang out in the fridge to allow the flavors to meld (my preference!).
Tips & Tricks
- You can absolutely leave out the tahini if you don’t have any on hand. With that said, I think it adds the perfect touch of creaminess.
- Celery seed is a classic addition to coleslaw, so feel free to add some to taste. Personally I don’t enjoy the flavor and never keep it on hand, but you do you.
- Want to add even more crunch? Try mixing a handful of sliced raw almonds or pumpkin seeds into the coleslaw. It adds just a hint of something different if you want to spice things up.
How To Store
Fridge: Leftover coleslaw will keep in an airtight container in the refrigerator for about 2 to 3 days. It will lose a little crunch as it sits, but I think it’s still delicious.
Additional Dairy Free Sides You Might Enjoy:
- Dairy Free Italian Pasta Salad
- Dairy Free Potato Salad (No Mayo)
- Roasted Broccoli Salad (No Mayo)
- Roasted Three Bean Salad
- Summer Veggie Quinoa Salad
Did you make this recipe? Rate and review it down below! I’d love to hear from you.
- 3 tablespoons olive oil
- 3 tablespoons apple cider vinegar
- 1 tablespoon honey or pure maple syrup*
- 1 tablespoon dijon mustard
- 1 tablespoon tahini
- ½ teaspoon fine sea salt
- pinch of pepper
- 1 (about 14 ounce) bag coleslaw mix**
- ½ cup thinly sliced red onion
- In a medium-large bowl, whisk together the olive oil, vinegar, honey, mustard, tahini, salt and pepper until well combined.
- Add in the coleslaw mix and red onion and toss until everything is evenly coated. Taste and season with additional salt / pepper as desired.
- Serve immediately or chill in the fridge before enjoying (I find the flavors really meld if you let it hang out in the fridge for about an hour before serving).
*To keep this vegan - use the maple syrup and not the honey.
**As far as coleslaw mixes, I like the kind that has both green and red cabbage plus carrots. Alternatively, you can shred your own cabbage / carrots, I just get lazy and prefer the bagged kind. If you shred your own, weight would be the most accurate or you can use about 7-ish cups (very roughly measured!).
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 137Total Fat: 8gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 0mgSodium: 260mgCarbohydrates: 15gFiber: 4gSugar: 9gProtein: 3g
Nutrition data shown is an estimate provided by an online calculator and is for informational purposes only. It should not be considered a substitute for a medical professional’s advice.