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Easy Dairy-Free Vinegar Coleslaw Recipe

A crisp, refreshing, and dairy-free coleslaw featuring a tangy vinegar-based dressing and vibrant shredded vegetables.
Print Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 120
Ingredients Equipment Method Notes

Ingredients
  

Vegetables
  • 1 small head green cabbage finely shredded
  • 2 large carrots shredded
  • 1/2 small red onion thinly sliced
  • 2 tbsp fresh parsley chopped, for garnish
Dressing
  • 1/2 cup apple cider vinegar
  • 3 tbsp olive oil
  • 2 tbsp honey or maple syrup
  • 1 tsp Dijon mustard
  • 1/2 tsp salt to taste
  • 1/4 tsp black pepper

Equipment

  • Large mixing bowl
  • Box grater or mandoline
  • Small jar with lid
  • Sharp knife

Method
 

Preparation
  1. Shred the cabbage finely and place into a large mixing bowl.
  2. Shred the carrots and add them to the bowl with the cabbage.
  3. Thinly slice the red onion into half-moons and add to the bowl.
  4. Combine apple cider vinegar, olive oil, honey or maple syrup, Dijon mustard, salt, and pepper in a small jar.
  5. Secure the lid and shake the jar vigorously for 30 seconds until the dressing is emulsified.
  6. Pour the dressing over the vegetables and toss well using two large forks.
  7. Let the coleslaw sit for 10-15 minutes to allow flavors to meld and vegetables to soften.
  8. Taste and adjust seasoning as needed.
  9. Transfer to a serving bowl and garnish with chopped fresh parsley before serving.

Notes

Store in an airtight container in the fridge for up to 5 days. Not suitable for freezing.