A simple, lighter no mayo vegan coleslaw made with fresh cabbage, carrot, spring onion and dijon mustard dressing. This quick and easy vinegar coleslaw recipe is gluten free as well.
The dijon mustard adds extra flavour and a bit of spice to the coleslaw. To save time you could make dijon mustard dressing in advance and store it in the fridge until ready to serve.
You will love this naturally sweet and slightly tangy vegan coleslaw recipe that goes well with almost anything - summer meals, parties, BBQ, burgers and sandwiches. It is perfect to take it to picnic or pot lucks as well. Top slaw mix on crispy roasted baby potato or serve it as a side with my sweet potato patties or chickpea vegetable patties.
Ingredients
- Vegetables: I've used few vegetables - shredded white cabbage, purple cabbage,carrot and chopped spring onion.
- Dressing Ingredients: For a simple dijon mustard dressing, I've used olive oil, apple cidar vinegar, garlic, dijon mustard, salt and black pepper.
How to make vegan coleslaw?
To make the dressing, place oil, 3 tablespoons apple cider vinegar, salt, pepper, dijon mustard and garlic in a bowl and mix thoroughly until well combined. Keep it aside.
In a large mixing bowl, place white and purple shredded cabbage, carrot and chopped spring onion.
Drizzle dijon mustard dressing and mix well. Check the seasoning and adjust it to suit your taste.
Enjoy delicious and creamy cole slaw with any dish of your choice.
Substitutions
- Vinegar - instead of apple cider vinegar, you can use white vinegar or lemon juice.
Variations
- Spicy - add chopped green chillies or more crushed pepper in the dressing.
- Add ons - apple, fresh coriander, red onion, sunflower seeds add extra flavour and taste.
- Sweet - use maple syrup or any vegan sweetener.
Storage
This easy vegan coleslaw keeps good for 3-4 days if stored properly in an air-tight container.
To extend the shelf life, store the dressing and vegetables separately in the fridge, and recombine them when ready.
The leftover classic vegan coleslaw could be stored in the freezer. Divide coleslaw into portions and store it in a freezable container or bag. Frozen coleslaw should be consumed within 3 months.
Tips and Tricks
Do not let dairy free coleslaw sit for an extended period as the vegetables could lose crunchiness due to dressing.
Prep vegetables, make the dressing ahead and mix them up just before you serve to ensure the vegetables remain crunchy and fresh. This also saves time on busy days.
More vegan salad recipes
Fruit salad with ginger lime dressing
KEEP IN TOUCH
Do let me know if you try this no mayo healthy coleslaw recipe. If you like this recipe kindly consider rating it using stars in the comment section or on the recipe card to help more people find this recipe online. You can stay up to date by following me on Facebook, Pinterest, Instagram or subscribing to my Youtube channel. Or why not subscribe to my blog and get simple recipes straight to your inbox?
📖 Recipe Card
No Mayo Coleslaw
Ingredients
1 cup = 250ml ; 1 Tablespoon = 15ml ; 1 Teaspoon = 5ml
- 2 cups (or) 196 gms Purple Cabbage shredded
- 2.5 cups (or) 233 gms White Cabbage shredded
- ¾ cup (or) 80 gms Carrot shredded
- ½ cup (or) 51 gms Spring Onion/Green Onion shredded
Instructions
- Check the tips and notes for extra info and help.
For dijon mustard Dressing
- In a bowl, add dijon mustard, olive oil, salt, pepper, garlic, vinegar and mix until well combined. Keep it aside.
For Salad
- In a deep bottomed bowl, add purple cabbage, white cabbage, carrot, spring onion.
- Drizzle dressing on vegetables and mix with wooden spoons until vegetables are well coated with dressing.
- Serve delicious coleslaw with any dish of your choice.
Nutrition
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Welcome to Flavours Treat. I share vegetarian recipes made with wholesome, mostly healthy and fresh ingredients. Every recipe has easy-to-follow instructions with process shots (detailed step-wise pictures), a short video and lots of tips to help your cooking journey. Read more
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