Dairy-Free Coleslaw Recipe

dairy-free coleslaw, paleo coleslaw recipeColeslaw — when done right — is the perfect summer side.

Raw, sans mayo and sour cream, coleslaw is not only Paleo-friendly and delicious, but it’s also BBQ-friendly; mayonnaise and the heat have never been friends.

A healthy dose of white wine vinegar is the base for the dressing of this slaw, giving it a much lighter feel than its dairy-heavy ancestor for those hot summer days, not to mention making it way easier on your waistline and digestive system. While this recipe doesn’t call for it, I will occasionally throw in some golden raisins for a little added sweetness. Added plus: For a dressed side, this keeps surprisingly well.


Dairy-Free Coleslaw Recipe

  • 2 pounds carrots
  • 1 small head red cabbage
  • 1 small head green cabbage
  • 1/2 scallions, diced
  • 1 jalapeno, diced, seeds removed
  • 1 red pepper diced
  • 1 cup white wine vinegar
  • 1 1/2 TB Dijon mustard
  • 1/2 TSP dry mustard
  • 1/2 TSP dry thyme
  • 1 TB raw sugar
  • 1/2 TSP garlic powder
  • Juice of 1 lime
  • Fresh pepper to taste

– Grate cabbage and carrots in food processor fitted with grater attachment.

– Combine remaining ingredients and pour over cabbage/carrot mixture. Let sit for approximately an hour before serving. Serve cold or at room temperature.

Want more summer-friendly recipes? Check out my Fruit and Nut Kale Salad and Fresh Mango Salsa.

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