Ingredients
Dressing
- 3/4 cup mayonnaise
- 2 tablespoons coconut aminos (optional, but adds a bit of sweetness)
- 3 tablespoons apple cider vinegar
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
Slaw
- 7-8 cups shredded cabbage
- 1 cup shredded or julienned carrot
- 1/2 small red onion, thinly sliced
- 1/4 cup chopped parsley (optional)
Instructions
- Make the coleslaw dressing: In a large bowl, whisk together the mayonnaise, coconut aminos (if using), apple cider vinegar, garlic powder, onion powder, kosher salt, and black pepper until well combined and smooth.
- Add the remaining slaw ingredients: Add the shredded cabbage, shredded or julienned carrot, thinly sliced red onion, and chopped parsley (if using) to the bowl with the dressing. Use kitchen tongs to toss and mix everything thoroughly until the vegetables are evenly coated with the dressing. Taste and adjust seasoning with additional salt and pepper as needed.
- Chill and serve: Cover the bowl and refrigerate the coleslaw for at least 15 minutes to allow the flavors to meld and the salad to chill. Before serving, toss the coleslaw again to redistribute the dressing evenly. Serve chilled as a refreshing side dish.
Notes
- For a slightly sweeter flavor, be sure to include the optional coconut aminos in the dressing.
- If you prefer a crunchier texture, add the cabbage just before serving instead of letting it sit for too long.
- Make sure to thinly slice the red onion to avoid overpowering the other flavors.
- This coleslaw keeps well refrigerated for up to 2 days but is best enjoyed fresh.
- To keep it dairy-free, ensure the mayonnaise used contains no dairy ingredients.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: American
- Diet: Dairy Free
