Coleslaw is a classic dish that can be heavy in oil, but this dairy-free coleslaw is virtually fat-free. It is lighter, fresher, and can be ready in 15 minutes.
❤️ Why You Will Love This Recipe
- It is an easy healthy coleslaw recipe that does not use a heavy mayo coleslaw dressing like a classic coleslaw.
- This dairy-free coleslaw is light on calories and is low in fat.
- Not only is it dairy-free. It is also gluten-free, nut-free, egg-free, and mayo-free, and is also suitable for vegan or vegetarian diets.
- It is a side dish that anyone can enjoy.
- It is also budget-friendly.
? Cost to Make
Estimated cost = $3.24 or $0.81 a serve
Please note that below is a guide for some of the ingredients we used in the recipe. The printable recipe further down the page has the complete list of ingredients, including quantities and step-by-step instructions.
Vegetables – we used classic coleslaw veggies, cabbage, carrot, and red onion.
Non-dairy sour cream – our homemade silken tofu sour cream was used in this recipe. It’s quick to make, low in calories, and can be made fat-free.
However, you can use your favorite plant-based sour cream, either store-bought or homemade.
To season the dressing – you will need apple cider vinegar, honey, dijon mustard, and salt and pepper.
Step 1 – Remove the hardcore from the cabbage, then use a sharp kitchen knife to finely shred the cabbage and place it into a large mixing bowl.
Step 2 – Grate the carrot and dice the red onion and add to the bowl with the cabbage.
Step 3 – Combine the non-dairy sour cream, apple cider vinegar, honey, and Dijon mustard in a small bowl, mix well, season with salt and pepper, then pour the salad dressing over the coleslaw.
Step 4 – Toss the salad and mix until well combined. Cover and store in the fridge for at least 30 minutes before serving to allow the flavors to develop.
? Recipe Tips
- For the best-textured coleslaw, slice the cabbage as finely as you can because it is nicer to bite into fine shreds of cabbage than large chunky pieces, and it also makes the coleslaw look nicer.
? Serving Size
This recipe serves 4 – a serving size is about 154 grams (5.43 ounces) which is about 1 cup.
? Calories Per Serve
This recipe has about 100 calories per one-cup serving, with about 3 grams of fat.
The calorie value has included our silken tofu sour cream as a dressing base made with vegetable oil.
It can be made lighter in fat by omitting the oil when making the sour cream.
If using a nut-based sour cream, the calories and fat content will be higher because nuts contain fats.
? Serving Suggestions
This dairy free coleslaw is a great side to almost anything you like.
- It is delicious as a side to grilled fish and meats.
- It makes an excellent filling for wraps and burgers
- Or any dish where you would like something with a bit of a crunch.
You can add variety to this coleslaw by mixing in other ingredients such as:
- Toasted pumpkin seeds, almonds, or other nuts.
- Finely chopped fresh herbs like parsley, green onions, or chives.
- Add other vegetables like diced capsicum (bell peppers) or celery for extra crunch.
- For extra natural sweetness add some diced sweet apples.
You can prepare the salad and the dressing a day or two in advance, but don’t mix the two.
Instead, keep the coleslaw vegetables and dressing separate and toss the dressing into the salad on the day of serving.
Store the dairy-free coleslaw in the fridge until needed. Remove from the fridge about 30 minutes before serving.
How long will it keep?
This coleslaw will keep in the fridge for 2-3 days, but it does start to get watery the longer it is kept.
No, you can’t freeze coleslaw.
If you have tried this or any other of my recipes, don’t forget to come back and rate the recipe and leave a comment below, because I love hearing from you!
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Dairy Free and Gluten Free Coleslaw
- 180 grams (6.34 ounces / 2 cups) red cabbage finely shredded
- 180 grams (6.34 ounces / 2 cups) green cabbage finely shredded
- 100 grams (3.5 ounces / 1 medium) carrot grated
- 50 grams (1.76 ounces / ½ small) red onion finely diced
- ½ cup tofu sour cream or an alternative plant-based sour cream
- 1 tablespoon apple cider vinegar
- 1 tablespoon honey or to taste
- 1 ½ teaspoon Dijon mustard
- ¾ teaspoon salt or add to taste
- black pepper optional, and add to taste
- If using silken tofu sour cream make it first – here is the link for the tofu sour cream.
- Place the shredded red and green cabbage, grated carrot, and diced onion into a large bowl.
- Make the dressing by combining the non-dairy sour cream, apple cider vinegar, honey, and Dijon mustard, and season with salt and pepper.
- Pour the salad dressing over the coleslaw and toss well to combine.
- Cover and place the coleslaw in the fridge for at least 30 minutes to allow the flavors to develop.