Vegan Coleslaw

An easy German-style vegan coleslaw, with red and white cabbage, carrots, apple, and onion. Topped off with a zesty mustard vinaigrette.

Course Appetizer, Autumn, Salad, Sides, Winter

Cuisine German

Diet Gluten Free, Vegan, Vegetarian

Prep Time 15

Total Time 15

Servings

Calories 120kcal

Author Alexandra Daum

Ingredients

Salad

¼ red cabbage about 200g (7 oz)
¼ white cabbage about 200g (7 oz)
2 medium carrots about 200g (7 oz)
1 large apple, cored
1 small red onion about 60g (2 oz)

Dressing

3 tablespoons olive oil extra virgin
2-3 tablespoons apple cider vinegar to taste
2 teaspoons Dijon mustard
½ teaspoon sea salt to taste
¼ teaspoon black pepper

Instructions

Salad

Core the cabbages and slice very finely. This can be done by hand or using a mandolin or a food processor attachment.
¼ red cabbage, ¼ white cabbage
Grate the carrots, apple, and onion. Use the large side of a box grater or the grating attachment in a food processor.
2 medium carrots, 1 large apple, cored, 1 small red onion
Place the vegetables into a large mixing bowl.
Pour the vinaigrette over the salad and use your hands to mix until well combined. Serve immediately or, if you have the time, allow it to rest for at least 30 minutes first.
Vegan coleslaw will keep for several days in a sealed container in the refrigerator. It can be eaten cold but is best served at room temperature.

Vinaigrette

Add the olive oil, vinegar, mustard, salt, and pepper to a small jar or bowl. Shake or whisk until well mixed and the vinaigrette is fully emulsified.
3 tablespoons olive oil, 2-3 tablespoons apple cider vinegar, 2 teaspoons Dijon mustard, ½ teaspoon sea salt, ¼ teaspoon black pepper

Notes

Use a food processor fitted with the thinnest blade attachment to quickly slice the cabbage. I use my food processor for both the cabbage as well as grating the carrot, apple, and onion (it's just so much faster). Alternatively, thinly slice by hand and use the large side of a box grater.

Other vegetables, like kohlrabi, can be added to the coleslaw if you'd like. Grate alongside the carrots.

If you want to make enough coleslaw for a large group, simply increase the recipe to make as much as you need. Keep in mind the amounts of red and white cabbage and carrots should be approximately equal.

Vegan coleslaw lasts for several days if refrigerated. It's essentially pickled, so the vinegar and salt preserve the vegetables. Wilting isn't an issue here and the salad tastes even better after a day or two, though it's best served at room temperature.

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