Dairy Free Creamy Coleslaw

Total time45 min

Prep time15 min

Cook time0 min

Crisp green and red cabbage get shredded together with sweet, earthy carrots for a slaw that's all crunch and color. The dressing is where this one shines: tangy apple cider vinegar, a touch of sugar, and sharp Dijon mustard whisk into a smooth, creamy base flecked with celery seed for that classic tang. A good toss coats every strand, and a stint in the fridge lets the cabbage soften just enough while the flavors meld into something deeply savory-sweet. Finished with a scatter of fresh parsley, it's got all the cool, creamy crunch you want from a great coleslaw. This one holds up beautifully as a side for barbecue, sandwiches, or tacos, and it's a dependable pick for a dairy free spread.

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Ingredients

6 servings

½ medium head green cabbage (about 6 cups shredded)
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¼ medium head red cabbage (about 2 cups shredded)
2 medium carrots, peeled and grated

For the dressing

½ cup vegan mayonnaise
2 tbsp apple cider vinegar
1 tbsp granulated sugar
1 tsp dijon mustard
½ tsp celery seed
½ tsp salt
¼ tsp black pepper

For serving

2 tbsp fresh flat-leaf parsley, chopped (optional)

Instructions

1
Combine the shredded green cabbage, red cabbage, and grated carrots in a large mixing bowl and toss to mix evenly.
2
In a small mixing bowl, whisk together the vegan mayonnaise, apple cider vinegar, sugar, Dijon mustard, celery seed, salt, and black pepper until smooth and fully combined.

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