Description
This Easy & Crunchy Red Cabbage Coleslaw is the BEST healthy coleslaw that’s colorful, light and fresh. The bright and crisp raw shredded red cabbage is tossed with shredded carrots and a slightly tangy dressing made with vegan mayonnaise, apple cider vinegar, maple syrup, celery salt, salt & pepper, and a squeeze of lime juice. This summer side dish is creamy, crunchy, and comes together quickly in just a few easy steps!
Ingredients
- 5 cups shredded red cabbage, about 1 medium head of red cabbage
- 1 cup shredded carrots
- 1 tablespoon salt
The Dressing
- 1/2 cup vegan mayonnaise (I used Follow Your Heart Soy-Free Vegenaise)
- 1 tablespoon apple cider vinegar
- 1 tablespoon pure maple syrup
- 1/2 teaspoon celery salt*
- 1/4 teaspoon ground black pepper
- 1/2 lime, juice only (1 tablespoon lime juice)
- salt, to taste
Instructions
Wash and shred the cabbage in thin slices. READ THIS POST FOR INSTRUCTIONS ON HOW TO SHRED CABBAGE.
- Add the shredded cabbage to a colander with a bowl underneath. Sprinkle the cabbage with 1 tablespoon of salt. Toss the cabbage to evenly coat with the salt and let it sit on your counter for at least an 1 hour. This draws excess water out of the cabbage to help the coleslaw from getting watery and diluting the dressing.
- After an hour, drain and rinse the shredded cabbage, then dry the cabbage in a salad spinner or using paper towels. Add the cabbage to a dry bowl then add the shredded carrots.
- To make the dressing, combine all of the ingredients together in a small bowl, stir or whisk to combine.
- Pour the dressing over the cabbage and carrots and toss to coat all of the cabbage and carrots with the dressing. Add more salt and pepper to taste, if desired, then cover and chill in the refrigerator for 1 hour. Keep leftover coleslaw stored in the fridge, covered, for up to 5 days.
Notes
READ MY BLOG POST FOR TIPS AND SUGGESTIONS!
I do not recommend buying store-bought coleslaw mix for this recipe. Using a fresh, whole head of cabbage makes this coleslaw recipe 100% better and crispier!
You may use celery seed instead of celery salt, but then definitely add regular salt, to taste.
Recipe adapted from Spend With Pennies.
- Prep Time: 15 minutes
- Additional Time: 2 hours
- Cook Time: 0 hours
- Category: Side Dishes