Go Back
Fork on a plate with salad.

Dairy Free and Gluten Free Coleslaw

Harriet
Delightfully light and crunchy this dairy-free coleslaw is quick to make and perfect for summer barbecues and potlucks. A fantastic salad that is also mayonnaise, gluten and egg-free, but still full on with flavor.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 0 minutes
Refrideragtion 30 minutes
ESTIMATED COST : $3.24 or $0.81 a serve
Course Salad, Side Dish
Cuisine Australian, Western
Servings 4 a serving size is about 1 cup
Calories 100 kcal

Ingredients
  

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

Dressing

  • 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

Instructions
 

  • 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.