Vegan Coleslaw

Mixed vegetable coleslaw on a serving plate in hard light.

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 to 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 to 3 tablespoons apple cider vinegar, 2 teaspoons Dijon mustard, ½ teaspoon sea salt, ¼ teaspoon black pepper

Notes

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.

Nutrition