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vegan coleslaw in a grew bowl ready to be served
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10-Minute Red Cabbage and Carrot Coleslaw (Vegan)

Classic, creamy, crunchy, and tangy vegan coleslaw made with simple wholefood ingredients. A wholesome summer salad that's ready in 10 minutes. Vegan and gluten-free!
Course Salad, Side Dish
Cuisine American, North American
Diet Gluten Free, Low Calorie, Low Fat, Low Lactose, Low Salt, Vegan, Vegetarian
Prep Time 10 minutes
Total Time 10 minutes
Servings 3 cups
Calories 69kcal
Author Hannah Sunderani

Ingredients

Coleslaw mix:

  • 1.5 cups red cabbage shredded
  • 1.5 cups white cabbage shredded (or sub with more red cabbage)
  • 2 carrots grated
  • 2 green onions finely chopped
  • 3 tbsp cilantro finely chopped

Creamy dressing:

  • 1/2 cup unsweetened coconut yogurt or soy yogurt
  • 1 tbsp apple cider vinegar
  • 1 tsp dijon mustard
  • Pinch celery seeds optional
  • 1/4 tsp fine sea salt
US Customary - Metric

Instructions

  • In a large mixing bowl add the red cabbage, white cabbage, carrots, green onion and cilantro. Toss to combine.
  • In a small mixing bowl, whisk together the yoghurt, apple cider vinegar, dijon, celery seeds, and salt together until smooth. 
  • Pour the creamy dressing into the coleslaw mix and toss until well coated and combined.

Notes

Recipe will keep in the fridge for up to 3 days. Store in an air-tight container. 
Nutrition facts in a rough estimate, per cup. 
 

Nutrition

Calories: 69kcal | Carbohydrates: 14g | Protein: 3g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 265mg | Potassium: 328mg | Fiber: 3g | Sugar: 7g | Vitamin A: 7433IU | Vitamin C: 47mg | Calcium: 105mg | Iron: 1mg