Make this easy, colorful vegan red cabbage slaw. With only seven ingredients like fresh apples, plant-based mayo, and a few herbs, this slaw is incredibly healthy and flavorful. Great for summer gatherings and potlucks!
I'm a gal who loves purple! So if there's an excuse to make a purple version of something, I'm definitely making it.
Who needs a boring green cabbage coleslaw when you can make a beautiful red (purple) slaw?!
Slaws are great for using up extra cabbage. They work well for serving at BBQs or potlucks. Or just for having a fresh vegetable side dish around.
Featuring red cabbage, crisp apples, a plant-based mayo, and a simple dressing, this vegan red cabbage slaw is easy to make and incredibly healthy!
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Why I love this Vegan Red Cabbage Slaw
- Dietary needs - this slaw is vegan, gluten-free, dairy-free, oil-free, and refined sugar free
- Super easy side - with just seven ingredients and a super quick dressing, this slaw is very easy to make and quick to prepare
- Sweet & crunchy - just what a slaw should be. The crunchy cabbage pairs perfectly with sweet apples
- Literally so quick - If you have the ingredients at home, you can have this slaw ready in just a few minutes!
- Completely WFPB - this is a perfect application for my WFPB mayo recipe. The mayo is made without any oils or other highly processed ingredients
- Beautifully Purple - everything that's purple is just prettier, am I right?!
Ingredient Notes & Substitutions
- Red Cabbage: when buying cabbage, look for a cabbage that feels heavy for its size.
- Opal Apple: I LOVE opal apples. They are so sweet and crisp. And they look great in contrast to the purple colored cabbage. That said, feel free to use any apple variety like Gala or Fuji
- Vegan Mayo: I used my plant-based mayonnaise recipe. It is made from whole foods and doesn't have any processed ingredients. If you prefer, you can use a store bought mayo. Look of r a mayo that uses avocado oil or olive oil and avoid mayos that use canola, rapeseed, or sunflower oil
- Cilantro: if you don't like cilantro, you can use parsley instead
- Scallions: green onions add a nice soft, peppery flavor that lightens up the dish
- Rice Vinegar: rice vinegar adds some acid, which helps balance out the mayo. You could sub another light vinegar like white wine vinegar or apple cider vinegar
- Maple Syrup: for a completely fruit-sweetened slaw use date syrup instead
- Salt & Pepper
How to make Vegan Red Cabbage Slaw
Step 1. Toss all the ingredients in a large bowl.
Step 2. Refrigerate 30-60 minutes before serving. Serve with a garnish of fresh cilantro.
What to serve with Red Cabbage Slaw
This slaw makes a great side dish. Serve alongside your favorite protein-packed meals, like:
- Smoky Tofu
- Vegan BLTs
- Chickpea Salad Sandwiches
- Vegan Egg Salad
- Chickpea Patty Burgers
- Tofu Satay Skewers
- Portobello Burgers
FAQ & Expert Tips
Yep! Green cabbage can be subbed 1:1 in this recipe. Or you can use a mix of green and red cabbage.
I recommend serving this slaw immediately to optimize freshness.
If you have leftovers, place them in an air tight container and store in the fridge. The slaw will last up to a week in the fridge.
Carrots are pretty hardy, but if you want to optimize freshness you can sprinkle some lemon juice on the slaw - the acid helps keep the ingredients from going bad.
If you want to add some extra flavor to the slaw, feel free to stir in your favorite veggies or other add-ins. Some suggestions:
- Grated raw beets
- Sliced brussels sprouts
- Green cabbage
- Carrots
- Raisins
- Pistachios
Recipe Prayer
Thank you God for this slaw. Thank you for healthy and easy recipes that fuel our bodies with nutrients. Amen.
More Vegan Slaws
Tried this recipe?
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📖 Recipe
Vegan Red Cabbage Slaw
Ingredients
- 8 Cups Thinly Sliced Red Cabbage 1 medium cabbage, about 2 ½ pounds
- 1 Large Opal Apple, small diced
- ½ Cup Vegan Mayo
- ¼ Cup Chopped Cilantro, plus more for garnish
- 4 Large Scallions, sliced
- 2 Tablespoons Rice Vinegar
- 2 Tablespoons Maple Syrup
- 1 Teaspoon Kosher Salt
- ½ Teaspoon Black Pepper
Instructions
- Toss all the ingredients in a large bowl.
- Ideally, refrigerate 30-60 minutes before serving to allow the flavors to blend. Garnish with fresh cilantro. Enjoy!
Nutrition
Nutrition information is an estimate.
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