This gluten-free, vegan coleslaw recipe is the perfect addition to a backyard BBQ! Pair it with your favorite burger or put it directly on your sandwich, the choice is up to you!
1/2headpurple cabbage1/4" strips, washed and sliced thin
3/4cup shredded carrots
1/2eachFuji applethinly sliced
2tbspsdiced 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.
Expert TipsKeep 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.
Nutrition Facts
Vegan Coleslaw Recipe
Amount Per Serving (1 )
Calories 59Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 1g5%
Sodium 97mg4%
Potassium 168mg5%
Carbohydrates 6g2%
Fiber 2g8%
Sugar 4g4%
Protein 1g2%
Vitamin A 2241IU45%
Vitamin C 30mg36%
Calcium 30mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.