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–+ servings

Vegan Red Cabbage Coleslaw

A refreshing and colorful vegan coleslaw made with crunchy red cabbage, carrots, and a tangy dressing.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: American, Vegan
Calories: 120
Ingredients Method Nutrition Notes

Ingredients
  

Vegetables
  • 4 cups shredded red cabbage
  • 1 cup shredded carrots
  • 1/2 cup sliced green onions
Dressing
  • 1/4 cup apple cider vinegar
  • 2 tablespoons maple syrup
  • 2 tablespoons olive oil
  • 1 teaspoon Dijon mustard
  • 1 teaspoon salt to taste
  • 1/2 teaspoon black pepper to taste

Method
 

Prepare the Vegetables
  1. In a large mixing bowl, combine the shredded red cabbage, shredded carrots, and sliced green onions.
Make the Dressing
  1. In a separate bowl, whisk together the apple cider vinegar, maple syrup, olive oil, Dijon mustard, salt, and black pepper until well combined.
Combine and Serve
  1. Pour the dressing over the cabbage mixture and toss until everything is evenly coated. Serve immediately or refrigerate for 30 minutes to allow flavors to meld.

Nutrition

Serving: 1servingCalories: 120kcalCarbohydrates: 15gProtein: 2gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 3gSodium: 200mgPotassium: 300mgFiber: 3gSugar: 5gVitamin A: 5000IUVitamin C: 50mgCalcium: 50mgIron: 1mg

Notes

This coleslaw can be made a day in advance and stored in the refrigerator. The flavors will deepen over time.

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