This vegan coleslaw uses a simple miso dressing instead of mayo for a no-mayo, gut-friendly dish. This coleslaw recipe is completely plant-based and gluten-free!
This is your classic coleslaw recipe but without the mayo and with a gut-friendly twist.
Instead of a thick, mayo-heavy dressing, this coleslaw has a miso dressing which is light and gut-friendly. I've also sneaked in some sauerkraut, which you can't really taste but adds to the gut-friendly theme.
The healthy, yet classic vegan coleslaw recipe is perfect for your summer parties!
Why I love this Gut-Friendly Vegan Coleslaw
- Dietary needs - this slaw is vegan, gluten-free, dairy-free, oil-free, and sugar free
- Prep ahead of time - coleslaw is the perfect dish to prep ahead of time. It tastes better when the cabbage marinades in the dressing for at least an hour
- Gut Friendly - with fermented ingredients like miso and sauerkraut, this coleslaw gives your gut the probiotic bacteria it craves
Ingredient Notes & Substitutions
- Cabbage: I used a mixture of green and red cabbage, but you can pick just one color. It's easy to shred cabbage with a knife, but you could also just buy a coleslaw vegetable mix.
- Carrots: use a box grater to shred your carrots or buy shredded carrots.
- Sauerkraut: you barely taste the kraut, but you get all the gut-friendly benefits of fermented food! I used Cleveland Kitchen Gnar Gnar Kraut, but any sauerkraut will work!
- Parsley: parsley adds some freshness - use fresh parsley if you have it. Dried or lightly dried parsley can work as an alternative to fresh.
- Miso Dressing: I developed this recipe using Cleveland Kitchen's Miso Jalapeno Dressing. But if you don't have access to the dressing, I have instructions for a quick miso dressing below.
How to make Vegan Coleslaw
Step 1. In a large bowl mix all the ingredients until the vegetables are evenly coated with dressing.
Step 2. Refrigerate for 1-2 hours to marinate.
Step 3. Taste and add more dressing, as desired. Enjoy!
How to make homemade miso dressing
If you want to use a homemade dressing, simply combine the below ingredients.
- ½ Cup White Miso
- ¼ Cup Rice Vinegar
- ¼ Cup Dijon Mustard
- 1 Teaspoon Liquid Aminos
- 1 Teaspoon Lemon Juice
- ¼ Teaspoon Grated Ginger
Since this coleslaw uses the entire recipe, you can just add all the dressing ingredients to the cabbage mixture and toss everything to combine.
Recipe Prayer
Thank you God for this coleslaw. Bless this food and those with whom we enjoy it. Amen.
More vegan coleslaw
Tried this recipe?
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📖 Recipe
Gut-Friendly Vegan Coleslaw without Mayo
Ingredients
- 1 Small Green Cabbage shredded
- ½ Small Red Cabbage shredded
- 2 Cups Shredded Carrots
- 1 Cup Sauerkraut
- ¼ Cup Chopped Parsley
- 1 Cup Miso Dressing - see post for store-bought option
Miso Dressing
- ½ Cup White Miso
- ¼ Cup Rice Vinegar
- ¼ Cup Dijon Mustard
- 1 Teaspoon Liquid Aminos
- 1 Teaspoon Lemon Juice
- ¼ Teaspoon Grated Ginger
Instructions
- In a large bowl mix all the ingredients until the vegetables are evenly coated with dressing.
- Refrigerate for 1-2 hours to marinate.
- Taste and add more dressing, as desired. Enjoy!
Nutrition
Nutrition information is an estimate.
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