Mayo-free Coleslaw recipe

Mayo-free Coleslaw recipe
Serves 8
Prep time 5 hours, 20 minutes
Cook time None
Total time 5 hours, 20 minutes
Meal type Salad
Misc Pre-preparable, Serve Cold
Description Mayo-free coleslaw that tastes exactly like it! Egg-free, gluten-free, grain-free, soy-free. Vegan- and Paleo-friendly.
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Imperial | Metric | USA
  • 1 head red cabbage (shredded)
  • 1 can light coconut milk (13.5 oz can; shake well)
  • 4 medium carrots (shredded)
  • 1/3 cup apple cider vinegar
  • 1/3 cup red wine vinegar
  • ½ cup coconut sugar (or raw sugar or honey or agave nectar or sweetener of choice. Omit honey for strict vegan, use sweetener of choice)
  • 1 teaspoon himalayan pink salt (or salt of choice, to taste)
  • ½ teaspoon black pepper (or to taste)


  • 2 tablespoons arrowroot powder (or starch of choice)


Step 1

Shred cabbage and carrots in food processor or with hand grater

Step 2

Add shredded cabbage and carrot to a large mixing bowl, set aside

Step 3

Blend in blender or by hand: Light coconut milk, vinegars, sweetener of choice, arrowroot starch, salt, and pepper

Step 4

Pour coconut milk dressing over cabbage and carrots; mix well until well coated

Step 5

Chill in fridge for 4-5 hours. Overnight (8+ hours) is best. The longer it marinates, the better it tastes!

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