Dairy-Free Cole Slaw

Nut free, dairy free, and the epitome of a summer side dish. This easy recipe is great for feeding a large, hungry crowd and pairs well with smoked meat dishes.

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Serves: 8-10


  • 2/3 cup duck fat mayonnaise (or olive oil mayonnaise)
  • 1 tbsp apple cider vinegar
  • 1 tbsp fresh squeezed lemon juice
  • 1 tbsp Dijon mustard
  • 1 tbsp raw honey
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 green cabbage, thinly sliced
  • 1/2 red cabbage, thinly sliced
  • 2 large carrots, shredded
  • 2 green onions, chopped


  1. Whisk together the mayonnaise, apple cider vinegar, lemon juice, mustard, honey, salt and pepper.
  2.  Add all the vegetables to a very large bowl. Drizzle in the dressing and toss together.
  3.  Refrigerate the cole slaw for 30 minutes to allow the flavors to marinate together.
  4.  Toss one last time and serve.

Recipe provided by Caroline Potter, author of All-American Paleo Table, creator of the blogColorful Eatsand contributing author of The Ultimate Paleo Cookbook. Click here to get her new book.