This simple Easy Creamy Eggless Coleslaw recipe is the ultimate side dish! Made in just minutes, this delicious and crowd-pleasing salad gets even better the next day. My secret is a luscious egg-free buttermilk dressing. The recipe includes step-by-step photos, add-ins ideas, and lots of tips.
My Go-To Egg-Free Coleslaw Salad
This Easy Creamy Coleslaw recipe is one I use again and again! It’s a family recipe and we have made it for years. it does not make an appearance just in summer, it’s more like a year-round salad for our family, which I usually make with eggless mayonnaise in order to make it safe for my youngest daughter.
Try Easy Creamy Coleslaw as a topping to braised beef or pork sandwiches. Or, add some on top of your next hot dog or hamburger or spicy fish tacos (my fave).
The secret to a showstopper coleslaw is the dressing! I always use my Buttermilk Salad Dressing, which is to-die-for.
Eggless Coleslaw Recipe Highlights
- It’s easy and quick to make.
- Requires only a few ingredients.Â
- It’s also really easy to customize to make it your own.Â
- The cabbage stays nice and crisp.
- The perfect summertime side dish.
Here’s my family’s coleslaw recipe. I hope you make it soon. I’m sure you’ll absolutely love it as much as we do!
Ingredients You’ll Need
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- Cabbage:Â I like to shred my own cabbage; however, you can use a store-bought mix if you want. I always use a combination of green and red cabbage for an extra pop of flavor and color.Â
- Carrots: As the cabbage, I like to shred my own carrots. I feel like the precut store-bought carrots are too dry.
- Fresh cilantro: This is optional. Feel free to omit it if you don’t like cilantro.Â
- Buttermilk dressing: This buttermilk dressing is what takes my coleslaw salad to another level. It’s sooo good! You’ll need, mayo, sour cream, buttermilk, apple cider vinegar, salt, black pepper, ground mustard, garlic powder, and a bit of sugar.Â
Step By Step Recipe Photo Tutorial
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
1 – Make the Eggless Dressing for the Slaw
Make the dressing following the instructions in my Buttermilk Salad Dressing recipe.
2 – Combine Ingredients and Toss
Add shredded cabbage, carrots, dressing, and any desired mix-ins to a large bowl. Toss until well coated and store in the refrigerator until ready to serve.
Pro Tip: If making coleslaw ahead of time, I recommend pouring dressing over the slaw about an hour before you want to serve it to retain that fresh, crunchy taste.
Bring back your passion for baking, even if you cannot use eggs!
How To Cut Cabbage for Coleslaw
You can cut the cabbage using a knife, a mandoline, or even a cheese grater. Make sure to wash the cabbage and remove the outer leaves first.
Knife: Place the cabbage on a cutting board with the core side down. Slice the cabbage in half from top to bottom (core), place each cabbage half cut-side down and cut half in half again, vertically from the top through the core. Starting at the end opposite the core, cut crosswise into thin strips. if you’d like longer strands cut the cabbage vertically.
Mandoline: Cutting cabbage with a mandoline is easy to do, as long as you’re VERY careful. First, adjusts the blade’s thickness. Then, very carefully, using the guard that came with the mandolin to protect your fingers, move the cabbage wedge across the blade in one clean motion, from one end of the vegetable to the other. When it gets close to the end, slice the remainder using a knife and start again with a new wedge.
Grater: Get a good grip on your cheese grater. Hold the cabbage firmly and shred it using the large holes of the grater. With this method, it does not look as prettier but it gets the job done.
Frequently Asked Questions
Do not wash the cabbage until you are ready to use it. Store it whole in the refrigerator in a plastic bag.
Store cabbage (whole) in the refrigerator for up to 2 weeks in a plastic bag.
Coleslaws do not freeze well so I do not recommend it. Since the dressing is made with mayonnaise, it separates during freezing.
To make egg-free coleslaw use my Buttermilk Salad Dressing recipe. In this recipe, I use my homemade eggless mayo, but feel free you use any egg-free commercial mayo that you like. My favorite is Follow Your Heart Original Vegenaise.
Mix-Ins Ideas
- Diced green apple.
- Dried cranberries or raisins.
- Sliced green onions.
- Sweet corn kernels.
- Chopped bell pepper.
- A sprinkle of celery seeds or sunflower seeds.
Storing Instructions
Store in an airtight container in the fridge for up to two days. I recommend giving it a big stir before enjoying it.
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Easy Creamy Coleslaw
Equipment
IngredientsÂ
- Buttermilk dressing (click the link to see ingredients and instructions)
- 4 cups shredded green cabbage, (about one medium cabbage head)
- 2 cup shredded red cabbage, (about one small cabbage head)
- 3 medium carrots, peeled and shredded
- 1/2 cup loosely packed fresh cilantro leaves, chopped (see notes)
- Salt and black pepper to taste
InstructionsÂ
- Make the buttermilk dressing. Set aside.
- In a large bowl, toss together the shredded cabbage, carrots, and cilantro.
- Add dressing and any desired mix-ins. Toss until well-coated. Taste and adjust the seasoning to your liking adding more salt and pepper, if necessary.
- Refrigerate for at least 1 hour before serving. This coleslaw is best if served within a day
Nutrition
Originally posted in August 2018, the post content was edited to add more helpful information, with no change to the recipe in May 2022. Â
Creamy coleslaw is the best coleslaw. Can’t wait to make this!
Hello Diego! Thanks for your interest in my recipe. Please come back and let me know how you like it. ?