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Creamy alpha-gal friendly coleslaw in a white bowl, dairy-free and mammal-free with shredded cabbage and carrots

Alpha-Gal Friendly Coleslaw

Crisp, tangy, and completely mammal-free — this alpha-gal friendly coleslaw comes in two versions: creamy mayo-based or bright vinegar-based. Both are simple, label-checked, and ready for any cookout table.
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Prep Time 15 minutes
Chill Time 30 minutes
Total Time 45 minutes
Course: Side Dish
Cuisine: American
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Creamy Coleslaw
  • 6 cups shredded cabbage and carrots one 14-oz bagged coleslaw mix, or shredded from scratch)
  • 1/2 cup mayonnaise (dairy-free, label-checked)
  • 2 tbsp apple cider vinegar
  • 1 tbsp honey or maple syrup
  • 1/2 tsp celery seed
  • 1/2 tsp salt
  • 1/4 tsp black pepper
Vinegar Coleslaw
  • 6 cups shredded cabbage and carrots (one 14-oz bagged coleslaw mix, or shredded from scratch)
  • 3 tbsp apple cider vinegar
  • 2 tbsp olive oil
  • 1 tbsp honey or maple syrup
  • 1 tsp Dijon mustard (label-checked)
  • 1/2 tsp celery seed
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Equipment

Method
 

Creamy Version
  1. Whisk together mayonnaise, apple cider vinegar, honey or maple syrup, celery seed, salt, and pepper. Toss with cabbage and carrots until fully coated. Refrigerate 30 minutes before serving.
Vinegar version
  1. Whisk together apple cider vinegar, olive oil, honey or maple syrup, Dijon mustard, celery seed, salt, and pepper. Toss with cabbage and carrots until fully coated. Refrigerate 30 minutes before serving.
  2. Taste and adjust seasoning before serving. Toss again just before bringing to the table.

Nutrition

Serving: 120gCalories: 120kcalCarbohydrates: 7gProtein: 1gFat: 10gSodium: 280mgSugar: 4g

Notes

Bagged mix: Use one 14-oz bag of coleslaw mix in place of shredded cabbage and carrots. Check label for no added ingredients.
From scratch: Shred half a medium green cabbage plus 1–2 carrots. Add purple cabbage for color.
Salt the cabbage first (optional): Toss shredded cabbage with 1 teaspoon salt, rest 20–30 minutes in a colander, rinse lightly, and pat dry before dressing to prevent watery slaw.
Make ahead: Creamy version best within 24 hours. Vinegar version keeps well up to 3 days and improves as it sits.
Low-histamine: Swap apple cider vinegar for fresh lemon juice. Skip or reduce Dijon mustard. Use freshly shredded cabbage. Serve the same day.

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