No Mayo Coleslaw (Vegan & Dairy Free)
Coleslaw is a classic side dish, but this No Mayo Coleslaw is healthier and an added bonus of being dairy free and vegan too.
Servings: 10 servings
Calories: 103kcal
Ingredients
- 0.5 white cabbage
- 0.5 red cabbage
- 2 carrots
- 6 spring onions
- 6 tbsp olive oil
- 4 tbsp apple cider vinegar
- 1 tbsp maple syrup
- 1 pinch sea salt and black pepper
- 1 tbsp dijon mustard
- 2 garlic cloves crushed
Instructions
- Shred the cabbage, grate the carrot and slice the spring onions (scallions) diagonally.
- Mix all the dressing ingredients together in a bowl.
- Put everything together in a large bowl and mix well.
- Serve.
Video
Notes
- Save yourself some time with the prep of this vegan coleslaw by putting all the vegetables in a food processor to shred them together.
- Feel free to swap or add the veggies that you use in this coleslaw. Anything chunky and crunchy works well.
- If you wanted to make a mayo based coleslaw for your guests, just divide the mixture into two bowls, and add mayo to half the dressing for one bowl.
- Add some extra flavour with some fresh herbs. Coriander, parsley and dill work well.
- If you don't have apple cider vinegar, you can swap it for lemon juice. This actually adds a nice freshness to the slaw.
- Add some extra crunch to the finished dish with some seeds and crushed nuts.
- You can give this coleslaw a little kick of spice by stirring in some finely diced jalapeños.
Nutrition
Serving: 1portion | Calories: 103kcal | Carbohydrates: 9g | Protein: 2g | Fat: 9g | Saturated Fat: 1g | Sodium: 51mg | Potassium: 247mg | Fiber: 3g | Sugar: 5g | Vitamin A: 2623IU | Vitamin C: 43mg | Calcium: 50mg | Iron: 1mg