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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.
Prep Time
10
mins
Total Time
10
mins
Course:
Side Dish
Cuisine:
American, British
Allergen:
Mustard
Diet:
Low Carb,
Vegan
Servings:
10
servings
Calories:
103
kcal
Author:
Dannii
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:
1
portion
|
Calories:
103
kcal
|
Carbohydrates:
9
g
|
Protein:
2
g
|
Fat:
9
g
|
Saturated Fat:
1
g
|
Sodium:
51
mg
|
Potassium:
247
mg
|
Fiber:
3
g
|
Sugar:
5
g
|
Vitamin A:
2623
IU
|
Vitamin C:
43
mg
|
Calcium:
50
mg
|
Iron:
1
mg