Vegan Coleslaw - No Mayo
Healthy, fresh, crunchy and incredibly flavorful Vegan Coleslaw. This vibrant salad is easy to make and so full of goodness. The perfect plant-based side dish that everyone will enjoy!
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!
Notes
* I don’t like the strong taste of raw onions, so I place the sliced onions in a small bowl and cover them with boiling water. After ten minutes, I drain and rinse the onions with cold water. Bye-bye pungent taste, hello delicious mild flavor.