Classic Coleslaw (Dairy-Free)! This coleslaw is just what you need at your next BBQ, potluck, or taco night! 

close up shot of coleslaw in gray bowl

Sometimes creamy, crisp coleslaw is just what you need to complete a meal. This is my go-to recipe for coleslaw. I’ve made it dozens of times and it’s as good as the best restaurant coleslaws I’ve had. The dressing is naturally dairy-free and made with a mayo base that you thin out with lemon juice and apple cider vinegar. I like using a cleaner, non-GMO brand for the mayo like Just Mayo or Primal Kitchen. There is no reason to be afraid of the fat in mayo if it isn’t made from inflammatory GMO oils! That is good news for mayo lovers like me. You also might like this vinegar coleslaw recipe.

This coleslaw is perfect alongside Slow-Cooker Pinto Beans with Cornbread or as a topping for your favorite BBQ pulled pork or tacos. We ate this on slow-cooker carnitas tacos (recipe soon!) and couldn’t get enough.

For another dairy-free crowd-pleaser try this dairy-free appetizer artichoke dip.

overhead shot of close up shot of coleslaw in gray bowl

close up shot of coleslaw in gray bowl
5 from 24 votes

Favorite Classic Coleslaw (Made Dairy-Free!)

Prep Time 20 minutes
Total Time 20 minutes
Servings 4 servings
Serve this coleslaw as a side dish or on your favorite taco/sandwich. Enjoy!


For the Coleslaw:

  • 10 oz shredded green cabbage
  • 1 tablespoon minced red onion
  • 1/2 cup shredded carrot

For the Dressing:

  • 1/4 cup mayonnaise I like using a brand like Just Mayo or Primal Kitchen
  • 1 tablespoon lemon juice
  • 1 tablespoon apple cider vinegar
  • 2 teaspoons sugar
  • 1/2 teaspoon pepper
  • 1/2 teaspoon salt


  • Mix together the ingredients for the coleslaw in a bowl. Whisk together the ingredients for the dressing in a small bowl until smooth. Pour the dressing over the coleslaw. Toss to coat and let sit for 20 minutes before serving or up to 1 hour.


MAKE IT EGG-FREE: Use a vegan brand of mayo.
MAKE IT REFINED-SUGAR-FREE: Use honey in place of the sugar.
This coleslaw is best if you mix it together and let it sit for 20 minutes-1 hour (but no longer than that!) before serving. 


Calories: 130kcal | Carbohydrates: 8g | Protein: 1g | Fat: 10g | Saturated Fat: 1g | Cholesterol: 5mg | Sodium: 403mg | Potassium: 171mg | Fiber: 2g | Sugar: 5g | Vitamin A: 2745IU | Vitamin C: 28.3mg | Calcium: 34mg | Iron: 0.4mg

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Hi, I’m Erin!

BS Food Science,

MS Nutrition

I believe you can make amazing, gluten-free food with everyday ingredients that everyone will enjoy. I’m here to share my tried-and-true recipes with you!

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  1. 5 stars
    Thank you for making more dairy and gluten free recipes! It is a huge help to our family. This is delicious! Your site is my favorite because I know all your recipes will be yummy!

  2. If you are using mayo how is it dairy free? I have a granddaughter that cannot have any type of dairy and I’m looking for cauliflower I can make for her without dairy

    1. Mayo is actually dairy-free! It’s just not egg-free. If you need an egg-free option you can use a vegan mayo.

  3. I was wondering if you can use white vinegar as a substitute. I am looking for dairy, milk free and low sodium and low potassium recipes.
    No red meat, no dairy, no milk, low sugar, no sodium, no nuts

    I am on a cardiac and kidney diet, as I have CHF and Level 5 Kidney Disease.

  4. 5 stars
    Love this dressing! Used a shedded bagged cold slaw as well, and added the dressing. I’m dairy gluten and soy free and am always happy to find easy tasty recipes I can enjoy!

  5. 5 stars
    Thanks for the gf, df recipe. 🙂 I used the shredded bagged coleslaw and added your suggestion of wet ingredients. It was great!

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