Healthy, refreshing and oh-so-flavorful Vegan Coleslaw. And trust me, you will not miss the mayo.
Where I live, coleslaw is not a very popular side dish. But I love it. Always have. Always will. It’s crunchy, it’s tangy, it’s budget-friendly, it’s absolutely delicious. My version is also super healthy and packed with so many nutrients. And I know you might be discouraged be the “no mayo” factor, but I promise it tastes just as good, or even better.
This vegan coleslaw is so addicting I can’t stop making it. It’s the perfect vegan recipe for when you want to add a few more vegetables to your day. It’s so fresh and tasty it will have you going back for seconds. The best part is, it’s full of goodness. All the vibrant colors mean this healthy salad is loaded with nutrients, vitamins and antioxidants. I used red cabbage because it has better health benefits than green cabbage, it’s also prettier, but feel free to use green or a mixture of the two. I also added Cripps Pink apple (Pink Lady), which adds the perfect amount of tartness and sweetness to this vibrant vegan salad. For the dressing, I made a tangy apple cider vinaigrette that takes this whole salad to another level. I’m telling you, no mayo ever tasted this good.
Jazz up your plant-based burgers, sandwiches, wraps and Buddha bowls with this easy coleslaw, it will add so much flavor and texture to your meals. Or bring it to your next barbeque or dinner party, it’s a refreshing side dish that everyone will enjoy! This coleslaw recipe takes just 20 minutes to prepare and makes plenty. I like to chill it in the fridge for 1 hour before serving, to allow the vegetables to marinate in the vinaigrette. It will taste even better.
You can store leftovers in the fridge for 2 – 3 days.
If you try this healthy salad recipe, let us know what you think. Tag us on Instagram @mondaydreamsblog or leave a comment below. We love hearing from you!
Vegan Coleslaw - No Mayo
Ingredients
SALAD:
- 4 cups shredded red cabbage – about ½ head of a small cabbage or 0.8 pounds / 380 grams
- 1 cup shredded carrot – about 1 medium carrot
- 1 cup shredded Cripps Pink apple – about 1 medium apple
- ½ cup parsley, finely chopped
- ½ small/medium red onion, thinly sliced*
APPLE CIDER VINAIGRETTE:
- 2 Tbsp olive oil
- 2 Tbsp apple cider vinegar
- 1 Tbsp Dijon mustard
- 2 tsp coconut nectar or maple syrup – I used coconut nectar
- ½ tsp sea salt
- ¼ tsp granulated garlic
- ¼ tsp ground coriander optional
Instructions
- In a big bowl, whisk together all the ingredients for the dressing.
- Add cabbage, carrot, apple, parsley and onion. Toss to combine. Taste and adjust seasonings.
- Cover and place in the fridge for 1 hour or 2 to allow the vegetables to marinate in the vinaigrette.
- Enjoy this vibrant salad!