Apple Cider Vinaigrette Coleslaw


  • 3 tbsp apple cider vinegar
  • 3 tbsp grapeseed or canola oil
  • 2 tbsp honey
  • 1/4 tsp dry ground mustard*
  • 1/4 tsp black pepper
  • 1/4 tsp salt
  • 3 cups (710 mL) shredded green cabbage
  • 1 cup (250 mL) shredded purple cabbage
  • 1 medium carrot, julienned
  • 1 small apple, julienned

Recipe Tips

*If mustard-allergic, omit or substitute a pinch of xanthan gum.

Serve as a wonderful compliment to any burger or sandwich.

Makes: 6 servings
Free of: gluten and all top allergens (mustard optional)


  1. To make dressing, place vinegar, oil, honey, mustard, pepper and salt in a blender, and puree until emulsified, 1 minute.
  2. Wash and thoroughly dry shredded green and purple cabbage. Place in a medium bowl. Add carrot and dressing. Stir thoroughly to coat.
  3. Cover and chill at least 2 hours (can be made a day ahead), stirring periodically.
  4. Just before serving, stir in apple.

is a contributing editor to Allergic Living magazine and the author of Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance and Casein Free Living, and founder of