Description

Fresh and crunchy coleslaw made with crisp green cabbage, sweet carrots, and red onion, tossed in a creamy and tangy dressing featuring plant-based mayonnaise, natural apple cider vinegar, honey, and Dijon mustard. This versatile and vibrant side dish is easy to prepare, customizable to your taste, and perfect for picnics, barbecues, or weeknight dinners.

Ingredients

Scale

Vegetables

4 cups green cabbage, finely shredded
1 cup carrots, finely shredded
1/2 cup red onion, thinly sliced
2 tablespoons fresh parsley, chopped

Dressing

1/2 cup mayonnaise (plant-based)
2 tablespoons apple cider vinegar (natural)
1 tablespoon honey (natural)
1 teaspoon Dijon mustard (natural)
1/4 teaspoon salt
1/4 teaspoon black pepper

Optional Variations

Pinch of cayenne pepper or chili flakes (for spicy kick)
1/2 cup diced apples or pineapple chunks (for fruity twist)
1 tablespoon fresh dill, cilantro, or basil (for herb explosion)
2 tablespoons toasted sunflower seeds or chopped nuts (for crunch upgrade)

Instructions

Prepare the Vegetables: Finely shred the green cabbage and carrots using a sharp knife or food processor. Thinly slice the red onion so it blends nicely with the other textures. Place all shredded and sliced vegetables into a large mixing bowl.
Make the Dressing: In a small bowl, whisk together the plant-based mayonnaise, apple cider vinegar (natural), honey (natural), Dijon mustard (natural), salt, and pepper until the mixture is smooth and well combined. This will create a creamy, tangy, and sweet dressing to complement the vegetables.
Combine and Toss: Pour the dressing over the shredded vegetables and gently toss until everything is evenly coated. Be careful not to mash the vegetables to maintain a crisp texture.
Chill Before Serving: Cover the coleslaw and refrigerate for at least 30 minutes to allow the flavors to meld and the dressing to settle, enhancing taste and texture.

Notes

Use fresh produce to maximize crunch and flavor.
Start with less dressing and add more as needed to avoid sogginess.
Making coleslaw ahead helps the flavors blend and taste better.
Thin slices of cabbage and onions improve texture and ease of eating.
Adjust the acidity by adding more apple cider vinegar (natural) gradually for a tangier flavor.

Prep Time: 15 minutes
Cook Time: 0 minutes
Category: Appetizers
Method: No cooking required
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 120
Sugar: 7g
Sodium: 220mg
Fat: 8g
Saturated Fat: 1g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 10g
Fiber: 2g
Protein: 1g
Cholesterol: 0mg

Keywords: coleslaw, side dish, salad, plant-based, vegan option, healthy, crunchy, easy recipe, picnic, barbecue, gluten free