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Creamy Coleslaw [Vegan, Gluten-Free]

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This recipe is perfect for those who are vegan, sensitive to eggs, soy, or canola oil (which is what the mayonnaise alternatives are made with)

The Ultimate Coleslaw [Vegan, Gluten-Free]

This Recipe is :

Dairy Free Soy Free Vegan



Cook Time



  • 3 cups shredded cabbage
  • 1 cup shredded carrots
  • 2 tablespoons avocado oil
  • 1/2 teaspoon gluten-free mustard
  • 2 tablespoons apple cider vinegar
  • 1/4 teaspoon Himalayan Pink Sea Salt
  • Dash of black pepper to taste
  • 1/4 teaspoon garlic powder
  • 1/2 teaspoon seasoning mix of choice
  • 1/2 tablespoon maple syrup (optional)
  • 1 tablespoon lemon juice
  • 1/4 teaspoon celery salt (optional)
  • 1/4 cup sliced red or sweet onion
  • 1/4 cup chopped, marinated artichoke hearts


  1. In a small bowl mix all the dressing ingredients and pour over the cabbage and carrots.
  2. Stir until well combined and serve cold.




Beginner-friendly grain-free baking and sweets. Hi! I’m Katrina, home-schooling mother of three amazing daughters. I’m an artist, singer, songwriter, musician, health and fitness enthusiast. I love the sun and being outside. I have found that not only am I sensitive to gluten, dairy, soy and eggs, but also all grains, and sugar.  I’ve spent a lot of time learning how to cook great tasting allergy free food which I share on my blog I Can't Eat What.



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2 comments on “Creamy Coleslaw [Vegan, Gluten-Free]”

Click to add comment
4 Months Ago

Wonderful recipe! I made it simply, without the onion or artichoke, and it’s delicious!

Hayley Restivo
08 May 2018

We’re so glad you enjoyed it! If you got any pictures of your creation make sure to tag us using #Foodmonsterapp on Instagram so we can feature you on our page!

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