Spice up your lunchtime salad with this healthy twist on coleslaw! This Vegan Coleslaw Recipe is perfect as a side with a delicious sandwich or grilled mushroom burger, or topped over your hot dogs! The possibilities are endless.
Why You Need to Make This
If you’re trying to get your family to eat more veggies, then this is the perfect way to do so!
I love using the saying “eat the rainbow” with my clients and figured the best way to depict this was with a beautiful, vibrant vegan coleslaw recipe! We eat with our eyes after all, so why not show your loved ones how beautiful produce can be!
Seriously, we make this healthy coleslaw at least once a month to use on top of my Black Bean Burgers or as a base for any Buddha Bowl!
What You Need to Make this Red Cabbage Slaw
Feel free to sub in another crunchy veggie of choice here too if you’d like!
Jicama makes a wonderful addition!
Ingredient Swaps + Substitutions
- If you can’t get your hands on the purple cabbage, you can swap with green.
- To save time, feel free to buy the shredded cabbage slaw mix to toss in. It will have some carrots in there but feel free to add more.
- Brown mustard is preferred, but yellow will do.
- Do not swap out vinegars, the apple cider really adds a nice flavor here!
How to Make this Vinegar Coleslaw Recipe
Follow these steps to make a fool proof slaw every time!
Step 1: Start by whisking the dressing ingredients, including the spices, in a large bowl.
Step 2: Then add in the cabbage, carrots, and apples!
Steps 3 + 4: Toss in the celery leaves, then mix one final time to ensure all veggies are coated with the dressing!
Then plate and serve with desired garnishes! We love sliced almonds and cilantro on top!
Recipe Notes
- This recipe tastes great when made day of. If preparing in advance, leave the dressing separate and toss an hour before serving.
- Store all ingredients in an airtight container in the fridge.
- If you have leftovers, consider tossing into a simple Stir Fry or adding in a cup of canned beans for a more complete meal.
- Leftovers are best consumed within 2 days. (See my latest in VeryWell for more tips on storing leftovers too!)
Expert Tips + FAQ
Keep these in mind while preparing this Vinegar Coleslaw:
- Use a mandolin to cut the cabbage uniformly thin! But, be careful with this kitchen gadget. Always use the top so you keep your fingers safe!
- This Vegan Coleslaw recipe develops a really rich flavor if you make it and leave it in the fridge for an hour. This allows the vinegar dressing to soak into the cabbage.
- If you are letting it sit in the fridge, do not add the crunchy nut or seed topping! They will get soggy.
No, you don’t! But, it’s really what gives the recipe that vibrant color. If you choose to swap in green cabbage, it will be a bit more bland in color yet maintain the same vinegar coleslaw taste as long as you follow the dressing recipe exactly.
If you prefer, you can swap in a different sugar source like honey or coconut sugar. Keep in mind this will alter the taste slightly and they are in fact still sources of added sugar. For a fun, natural sugar swap, you can try a little natural date syrup. For a lower calorie sugar, stevia and monk fruit both work well in this.
Using ACV really provides the best flavor for this recipe. If you’re in a bind, choose white vinegar over red wine or rice vinegar and add a TBSP of apple juice if you have it to the dressing.
Serve this No Mayo Coleslaw With
Since this is a vegan coleslaw, I highly recommend considering adding it to these sandwiches and burgers for an elevated twist!
Vegan Coleslaw Recipe
Ingredients
- 1/4 cup apple cider vinegar
- 2 tbsp extra virgin olive oil
- 1 tbsp brown mustard
- 2 tsps cane sugar
- 1/4 tsp black pepper
- 1/4 tsp salt
- 1/2 head purple cabbage 1/4″ strips, washed and sliced thin
- 3/4 cup shredded carrots
- 1/2 each Fuji apple thinly sliced
- 2 tbsps diced onion
Instructions
- In a large bowl, combine the vinegar, oil, mustard, and spices.
- Toss the thinly sliced cabbage, carrots, apple, and onion into the dressing.
- Add in the celery leaves, then use a spatula to make sure all veggies are evenly coated.
- Cover and refrigerate if possible for the flavor to develop further for at least an hour.
- Serve as desired with optional almond and cilantro garnishes!
Notes
- This recipe tastes great when made day of. If preparing in advance, leave the dressing separate and toss an hour before serving.
- Store all ingredients in an airtight container in the fridge.
- If you have leftovers, consider tossing into a simple Stir Fry or adding in a cup of canned beans for a more complete meal.
- Leftovers are best consumed within 2 days.
- Use a mandolin to cut the cabbage uniformly thin! But, be careful with this kitchen gadget. Always use the top so you keep your fingers safe!
- This Vegan Coleslaw recipe develops a really rich flavor if you make it and leave it in the fridge for an hour. This allows the vinegar dressing to soak into the cabbage.
- If you are letting it sit in the fridge, do not add the crunchy nut or seed topping! They will get soggy.
Lindsey says
This looks so vibrant and flavorful!! I feel like it could be tossed on so many different dishes, too!
Lorie says
Oh my gosh–your grandma must have worked hard on the cole slaw–haaaaa. I literally was craving slaw this weekend for our cookout! Thanks!
Meme says
Such a colorful slaw!!! I am not a spicy person but I will definitily have to make this to see how well it tastes!
Melanie says
This flavor combination sounds amazing! I used to not like cole slaw until recently, and I think it’s because I had always had versions that were drowned in mayo. Looks like I need to add cabbage to my grocery list!
Elizabeth Shaw says
Interesting & zesty, most definitely! I hope you enjoy 🙂
Jessica @ Nutritioulicious says
That color is amazing! I love coleslaw and this one is definitely calling me!
Elizabeth Shaw says
Thanks Jessica- I hope you enjoy! I may have gone a little saturation crazy in picmonkey.com, but hey- I love it too! hah!
Beth Santisteban says
Your recipe sounds really interesting.
My grandma made her Cole slaw without mayo. She used equal parts of water, vinegar and sugar. Then added celery seed for flavor.
I’m not that fond of mayo either as my mom always used Miracle whip. Yuck!
Happy Thursday 🙂
Elizabeth Shaw says
I’m glad we share the same dislike of mayo or miracle ship- yuck is right! :). Happy Thursday to you too!
Amanda says
Ummm where has this been all my life?! Can’t wait to make this, cabbage stop on the way home!
Elizabeth Shaw says
LOL- glad to see your enthusiasm for this! I miss you so much married lady. Hope we can connect soon- I feel like a SD trip is in store for you both this year?
Devon @ Devon Victoria says
I have never seen such a healthy coleslaw recipe – this is amazing! i hate getting loaded up on too much of the mayo and stuff in traditional coleslaw so I’m adding this to my recipe lists to try it out soon. How spicy would you say it is, though? I’m a little bit of a wimp. I can only handle mild/medium.
Elizabeth Shaw says
Oh yay! Honestly, it’s more tangy than spicy. If you prefer a mild tone though, for sure feel free to use a bell pepper instead of the jalapeno and add a little black pepper in for a tiny bit of flavoring. I hope you enjoy! Tag @shawsimpleswaps if you post on social media, I’d love to see it!