Vegan Coleslaw (No Mayo Coleslaw)

Chuck full of veggies and flavored with herbs, oil and vinegar, our colorful Vegan Coleslaw recipe is so good you won't miss the mayo!

No Mayo Coleslaw recipe

Our No Mayo Cole Slaw (otherwise known as “Kitchen Sink Slaw”) was inspired chefs that I worked with. Whenever they had vegetables in the cooler that were approaching the end of their shelf life, they smartly diced and shredded as many of them as they could, added a simple vinaigrette, and voilà! A great tasting, crunchy salad.

Like our Red Potato Salad, this recipe has no mayo, so it's a great side dish for barbecues and cookouts. It's super flavorful by itself or on top of Blackened Fish Sandwiches and Cauliflower Tacos.

Jump to:

• No Mayo Coleslaw recipe
• Ingredients
• Instructions
• Variations
• Storage
• Top tip
• FAQ
• Related recipes
• Vegan Coleslaw recipe

Ingredients

• RED CABBAGE: shredded red cabbage
• GREEN CABBAGE: shredded green cabbage
• CARROTS: chopped into matchstick sized pieces
• JALEPEÑO: jalepeño pepper
• BRUSSELS SPROUTS: shredded Brussels sprouts
• BROCCOLI: we blanch the broccoli to give it a bright green color
• GREEN ONIONS: fresh green onions
• OLIVE OIL: use the best quality extra virgin olive oil you can afford
• VINEGAR: we like apple cider vinegar for this recipe
• SUGAR: granulated sugar
• OREGANO: chopped oregano
• SALT & PEPPER: to taste

*see recipe card for quantities.

Instructions

1. Start by shredding the red cabbage and placing it in a mixing bowl covered with cold water. This will "bleed" the red from the cabbage so it doesn't turn every vegetable red.
2. Bring a pot of water to a boil. While water is boiling, place a large bowl filled with ice and water in the sink.
3. Once water comes to a boil, place broccoli in water for 30 seconds. Remove and place in bowl of ice water to stop it from cooking (this will brighter the broccoli and make the salad that more colorful)
4. Peel and cut carrots into matchstick size pieces.
5. Shred green cabbage
6. Cut broccoli into small florets
7. Seed and cut jalapeño into small Julienne pieces
8. Slice Brussel sprouts into ⅛ inch slices.
9. Using all the green onions, cut into ¼ inch pieces (cut on a bias).
10. Combine all veggies in bowl and toss.
11. In small bowl, combine oil, vinegar, sugar, salt, pepper and oregano.
12. Pour over veggies and allow to "marinade" in refrigerator for an hour up to overnight.
13. Serve and enjoy

Variations

• Prepackaged Coleslaw: to save time, buy prepackaged bags of coleslaw and add Brussels Sprouts, broccoli, etc.
• Naturally sweet: substitute maple syrup or agave nectar for sugar to go refined sugar-free.
• Add Nuts: nuts are an excellent addition to this recipe, as they add protein and crunch. We like toasted almonds, toasted walnuts, or toasted pine nuts
• Veg out: add even more veggies, if you're so inclined. We recommend: chopped red onions, red bell pepper, or chopped celery
• Make it creamy: we love the simple vinaigrette dressing, but if your guests want a more creamy coleslaw, add a dollop of vegan mayonnaise (like Vegenaise).

Storage

• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Make ahead and store in the refrigerator for at least one hour (or overnight) for even more developed flavor. Do not freeze.

Top tip

Place the shredded red cabbage in a mixing bowl covered with cold water for several minutes before mixing it with the rest of the ingredients. This will "bleed" the red from the cabbage so it doesn't turn every vegetable red.

FAQ

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