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Allergy Safe Recipes

Apple Cider Vinaigrette Coleslaw

ThinkstockPhotos-179549081By Alisa Fleming

Serve as a wonderful compliment to any burger or sandwich.

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


  • 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


  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.

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

Alisa Fleming 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
Photography by Chris Gonzaga
Recipe first published in Allergic Living magazine Fall 2014 issue.


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