Vegan No Mayo Coleslaw Recipe With Sugar-Free Olive Oil Vinegar Dressing
This healthy coleslaw recipe skips the mayo, featuring red and green cabbage, carrots, red onion, and jalapeño, all tossed in a homemade, sugar-free olive oil and vinegar dressing. It's ideal for potlucks, picnics, or parties!
Ingredients
For The Coleslaw:
- 2 cups green cabbage, sliced thinly
- 2 cups red cabbage, sliced thinly
- 2 cups grated carrots, 4-5 large carrots
- ½ cup red onion, chopped or sliced thinly
- ½ cup chopped Italian parsley
- 1 jalapeno, seeded and chopped
- 1 teaspoon celery seed
- ½ cup walnuts, lightly toasted
For The No Mayo Coleslaw Dressing:
- ¼ cup extra virgin olive oil
- 2 tablespoons lemon juice
- 2 tablespoons apple cider vinegar
- 1 clove garlic, minced
- 1 teaspoon kosher salt
- ¼ teaspoon ground black pepper
Instructions
- To prepare the coleslaw: Place green cabbage, red cabbage, and carrot in a bowl.
- Stir in the onion, parsley, jalapeno, and celery seed. Give it a gentle toss to make sure that all the vegetables are equally distributed in the bowl.
- To make the dressing: Place olive oil, lemon juice, vinegar, garlic, salt and pepper in a mason jar. Close it with the lid and give it a shake.
- Drizzle the salad with the dressing and toss. Sprinkle it with walnuts. Taste for seasoning, add more (if necessary) and serve.
Notes
- The prep time listed below includes the 30-minute refrigeration time. If you decide to let it sit in the fridge, please add more time to the total time.
- Want to sweeten it up a bit? Now, I know that my version here is a no-sugar coleslaw and many of you might prefer your coleslaw with a bit of sweetness. If that us you, feel free to add 1-tablespoon maple or agave syrup to the simple coleslaw dressing.
- Don’t have walnuts on hand? Substitute an equal amount of toasted, chopped almonds instead.
- Looking to up the nutrition? Omit the green cabbage and make a bright and beautiful red cabbage slaw with 4 cups thinly sliced red cabbage (about the amount you will get from ½ medium head of red cabbage) and turn it into a purple cabbage coleslaw.
- Want to make this a keto coleslaw (no mayo)? Omit the grated carrots and simply replace it with an equal amount of green and red cabbage.
- Have guests who can’t live without mayonnaise in their coleslaw? No worries, add 2 tablespoons of your favorite mayonnaise (I love vegan mayo – this brand (affiliate link) is my favorite) into the dressing, give it a shake, and drizzle the Cole slaw with it.
- Don’t have red onion on hand? Swap it with green onions.
- Looking for leftovers? This healthy coleslaw recipe will last up to 2 days stored in an airtight container in the fridge. I recommend only 2 days because, after the two-day mark, the coleslaw starts to breakdown and become too soggy.
Nutrition
Calories: 188kcalCarbohydrates: 11gProtein: 3gFat: 16gSaturated Fat: 2gSodium: 1209mgPotassium: 338mgFiber: 4gSugar: 5gVitamin A: 7928IUVitamin C: 40mgCalcium: 62mgIron: 1mg
Tried this recipe?Let us know how it was!