Eating the rainbow is the way to go for a healthy gut and getting your minerals. In this coleslaw recipe, you get so many colors plus a crunchy texture covered with a creamy tang sauce with a hint of sweetness.
With a some basic ingredients and a sharp knife, you’ll make this recipe in no time that it’ll work well as a companion to any of your dinners or meals!
Why you should make this?
- it’s quick to make
- it’s colorful
- it’s great to make a ahead of time!
- it doesn’t take many ingredients
- it’s vegan!
What’s in the coleslaw
- Cabbage – For the base, I did a combination of purple and green cabbage for some colour
- Carrots – adds a bold pop of color and a delicious crunch
- Bell peppers – that red color and texture!
- Creamy dressing – whipped together a quick dressing
What’re the benefits from eating cabbage?
Cabbage is a cruciferous vegetable like broccoli and cauliflower, which are so good for you. There are so many benefits from eating cabbage such as:
- vitamin E, C and K
- amino acids
- fibre, potassium and folate
Keep in mind that purple cabbage have more anthocyanins which are anti-inflammatory. This website discusses the benefits of cabbage in more depth!
The types of cabbage available
There are a few varieties of cabbage and here are the ones I used for this recipe:
- red (purple)
In lieu of green or in addition to it, you can use savoy or napa.
How to prepare your vegetables:
I like to use my sharp kitchen knife to thinly slice all my vegetables for this salad. Alternatively, you can try:
- Food processor
- Mandoline slicer
- Box grater
All of these will achieve the same results, use whichever you prefer and have handy in your kitchen! Let me know if you have any other ways you prepare the vegetables.
How to make the dressing
In a bowl or jar, mix together:
- Vegan mayo vegan-mayo-ingredients
- Dijon mustard
- Lemon juice
Elevate your coleslaw with additions
There are so many ways to take this salad up a notch from simple to fancy. `I love playing around with textures and adding crunchy elements. And bonus points for having additional health benefits too! Here are a few ideas I found complemented the salad well:
- Hemp seeds
- Pumpkin seeds
- Sesame seeds
- Slivered almonds
- Pine nuts
- Grated apple
- Dried cranberries
- Sliced apples
I’d love to know what you guys try! The possibilities are endless 🙂
If you don’t have vegan mayo you can use regular yogurt. I haven’t used this in this particular recipe and it could change the flavor profile quite a bit. There are so many variations to choose from like oat, cashew and coconut yogurt.
You can also buy store bought vegan mayo. The brand Hellman’s makes a good one!
If you’re pressed for time, you can buy ready made cabbage in a package that you find in a store.
You could also replace the cabbage with kale, shredded brussel sprouts or kale. But then it’s changing the entire consistency of the salad and it’s not the “typical” coleslaw.
I think adding a bit of pickle juice to your dressing will taste super delicious. I don’t have it on the recipe but if you’re a fan of extra tang, this may be a good option for you!
Coleslaw can’t be frozen but can be stored in an air tight container for up to 3 days.
What to Serve with Coleslaw
This recipe can be used as a burger topping or inside of a sandwich! It’s great with some grilled tofu and roasted potatoes too! Just adds a bit of cool and crispness to your recipes!
Other salads to try
Looking for other quick and delicious salads to make? Try these:
Vibrant Cabbage Coleslaw
- 1 knife sharp
- 1 bowl large
- 2 cups purple cabbage shredded
- 2 cups green cabbage shredded
- 2 cups carrots shredded
- 1 cup red pepper thinly julienned
- 1/2 cup vegan mayo homemade or store bought
- 1 tbsp dijon mustard
- 1 tbsp lemon juice and zest
- 1 tsp sugar
- 1 tsp vinegar
- 1/2 tsp salt
- Prepare all the vegetables and toss together in a bowl
- In a separate small bowl, mix together dressing ingredients
- Toss together and enjoy chilled
- season with salt and pepper if desired
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