<<Disclaimer: Verify this information before applying it to your situation.>>

Susan,
There are coleslaws made without mayonnaise, usually made with vinegar,
lemon juice, etc. I ran a search at http://www.epicurious.com for
coleslaw and this is the first one that I checked.  There are 15 pages of
coleslaw recipes listed--you can probably find more.  Betsy


ITALIAN COLESLAW WITH FENNEL AND CAPERS=20
Wonderful as a side dish with grilled sea bass, halibut, ormarinated,
skewered shrimp.

4 cups chopped red cabbage (from about 1/2 large head)
1 medium fennel bulb, trimmed, chopped
1/2 cup chopped fresh Italian parsley
3 tablespoons drained capers
3 tablespoons fresh lemon juice
2 tablespoons extra-virgin olive oil
2 garlic cloves, minced

Makes 4 servings.

Bon Appetit
July 2002
Cooking for Health
*****************************
Susan:  Since I don't tolerate vinegar, I've had to give up on mayonnaise
altogether. Here's my favorite version since giving it up:

Marinated Coleslaw

1 1/2 pounds cabbage, shredded
1 onion (as much as you like)
1 large green or red pepper, minced
3/4 cup olive oil
1/2 cup sugar
1/2 cup lemon juice (can use vinegar if tolerated)
1 tsp salt
1 tsp dry mustard
3/4 tsp ground turmeric (this is what makes it good)

Mix the last 6 ingredients together in saucepan, bring to boil. Pour over
vegetables in bowl. Cover and refrigerate for 1 day before serving.
 I have also added other veggies, such as cooked sliced carrots.  This will
keep for a week refrigerated.

Helen in Idaho
************************
The slaw dressing made with vinegar, sugar and water would be fine.  If you
are interested, I could give you the recipe that both of my grandmothers
used.

Dan
***********************
Hello, just use sugar and vinegar, which will be non-creamy.  Creamy would
mean mayo which of course has eggs.  Paul
**********************
One of my favorite dressings is an equal mixture of seasoned rice vinegar
and sugar. The cabbage tastes so fresh & crispy this way. Sometimes I add a
little mayonnaise for a change but doubt that would work for you. Jan from
ND
********************
I have a slaw I've been making forever--it's not the white sauce kind,
though. Personally, I think it's better.

Everlasting Slaw

1 medium-size head green cabbage
1 onion
1 bell pepper
1 cup sugar
1 cup cider vinegar
1 teaspoon salt
1 teaspoon whole mustard seed
1 teaspoon whole celery seed
1 teaspoon turmeric

Shred cabbage, then chop a bit (a food processor is useful here). Chop green
pepper and onion and mix with cabbage. Boil together vinegar, sugar, salt,
and spices only until they are well-blended. Pour over slaw and let set
several hours before using.
Store in the refrigerator.

It's called everlasting because it gets kind of pickled if it hangs around
long enough. That's a big if, though, since usually it disappears pretty
quickly.

Joe Ellison
*************************
And another thought--search google for vegan
cole slaw. I found a bunch of recipes, including one that included a
link to a tofu-based mayonnaise
<http://veggietable.allinfo-about.com/recipes/tofumayonnaise.html> for
use as a cole slaw dressing. In general, searching for vegan recipes is a
good way to find lots of egg- and milk-free recipes. Vegans   eat no animal
products of any kind--no meat, no eggs, no milk or other dairy, no honey.
You still have to substitute flours in vegan baked goods, but that's easy.

Joe Ellison
************************
I found this one at www.veggietable.allinfo-about.com

       Recipe: Tofu Mayonnaise

      Vegans have nothing to fear with this tofu mayonnaise.

            Yield 1=BD cups
            Time 5 minutes
            Tools a.. Blender or food processor
              b.. Rubber spatula
              c.. Covered container

            Ingredients a.. 1 c firm or silken tofu
              b.. 1 small clove garlic, minced
              c.. 1 t good mustard
              d.. 2 t cider vinegar
              e.. =BC-=BD t salt
              f.. =BC c oil (olive and/or canola)

            Directions Blend the everything but the oil for a few seconds.
            Without turning off the blender or food processor, slowly pour
in the remaining oil. As soon as it is mixed in, turn of the blender and
transfer the mayonnaise in the container.

      **************************
Sorry, tried from memory

1 med cabbage
1 small onion
1 green pepper
1 cup sugar
1/2 cup oil
1 cup vinegar
1/2 cup water
salt to taste

Like I said I have added other veggies..carrots,red peppers etc.

It tastes even better the next day
*******************
That is a lot of recipes for both cole slaw and dressing, and I thank all of
you who contributed to my recipe file.
                                            Susan First

*Support summarization of posts, reply to the SENDER not the Celiac List*