healthy vegan coleslaw gluten free vegetarian cabbage carrots classic

DA’s Classic Coleslaw (Family Recipe, Gluten Free, Vegan Option)

My dad always seems to make the best coleslaw… he doesn’t have a strict recipe, just “a little of this and that” in a bowl.  But I did get him to tell me which ingredients he uses for the coleslaw, and finally created a comparable recipe!  So this is my new & Improved Vegan classic coleslaw.

healthy vegan coleslaw gluten free vegetarian cabbage carrots classic

I made this the other day and when I tasted it and I actually danced because I was so happy I got everything right.  Even tasting it fresh (before letting it sit for a few hours) was amazing.  The tartness from the white balsamic was perfect with the cabbage.

My dad comes from a restaurant family, so you know something classic like coleslaw is bound to be good.  Also, as a Midwesterner, I love any kind of creamy salad like coleslaw.

sandwhich with vegan classic coleslaw healthy cabbage recipe

This is a pretty classic coleslaw recipe, but the white balsamic really gives it a kick.  I was surprised that he used that vinegar, but it works really well in this dish.  This vegan classic coleslaw is great anytime, but especially in the summer for a BBQ or on top of a nice pulled jackfruit sandwich.  Vegan substitutions can be made, just sub the ingredients in the parenthesis.

I love that vegan mayo is readily available in grocery stores.  That and plain unsweetened soy yogurt are great substitutions for regular mayo or sour cream.

I make this coleslaw in huge batches, like double or triple it.  Its a staple at our summer backyard BBQs, and I never deviate from this recipe.

my dad's recipe for classic coleslaw

healthy vegan coleslaw gluten free vegetarian cabbage carrots classic

DA’s Classic Coleslaw (Family Recipe, Gluten Free, Vegan Option)

Our family recipe for THE Best Coleslaw I have ever had!  Crisp, tangy, creamy and delicious- this is the perfect side dish for a BBQ, holiday party, or just a weeknight dinner!
0 from 0 votes
Prep Time 5 mins
Resting Time 1 hr
Total Time 5 mins
Course Salad, Side Dish
Cuisine American, Family Recipe, Salad
Servings 8


  • 1 package coleslaw mix from store or 4 cups shredded green cabbage and 1 shredded carrot
  • 1/4 cup white balsamic vinegar
  • 2 tablespoons mayo sub vegan mayo
  • 2 tablespoons sour cream sub cashew cream
  • 1 tablespoon sugar
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon celery salt
  • 1/2 teaspoon fresh ground black pepper


  • In a large bowl, add all ingredients together and stir until well mixed.
  • Cover bowl and refrigerate for at least 4 hours (preferably overnight) to let flavors marry.


Serving: 0gCarbohydrates: 0gProtein: 0gFat: 0gSaturated Fat: 0gPolyunsaturated Fat: 0gMonounsaturated Fat: 0gTrans Fat: 0gCholesterol: 0mgSodium: 0mgPotassium: 0mgFiber: 0gSugar: 0gVitamin A: 0IUVitamin C: 0mgCalcium: 0mgIron: 0mg
Keyword Balsamic Vinegar, Cabbage, Carrots, Coleslaw Mix, Garlic Powder, Ground Black Pepper, Mayo, Onion Powder, Salt, Sour Cream, Sugar
Did You Make This Recipe?Tag me @theherbeevore in your photo on Instagram so I can feature you!


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