Sunday, July 1, 2018

Vegan Coleslaw Quick Healthy Tasty

Looking for a quick, healthy, and tasty recipe for vegan coleslaw? This one is colorful, whole food plant-based, gluten free, and doesn't include fattening mayonnaise.

Post updated 3/30/2023

This fun-food recipe features two proud members of the cruciferous vegetable family, green and red cabbage

Cruciferous vegetables contain a variety of nutrients and phytochemicals that work synergistically to help boost immunity and prevent cancer.

Red cabbage is rich in vitamin A, C, and K, and contains the minerals potassium and manganese. One cup of chopped raw red cabbage is 27 calories with 0 grams of fat, 1 gram of protein, 7 grams of carbohydrates, 2 grams of dietary fiber, and 24 mg of sodium. 

Green cabbage is very low in saturated fat and cholesterol. It’s a good source of thiamine, calcium, iron, magnesium, phosphorus, and potassium, and is a very good source of dietary fiber, vitamin C, K, B6, folate, and manganese.

Additional ingredients in the slaw include carrots, celery, garlic, onion, and parsley. 

Garlic and onion are both in the Allium family, and contain Sulfur compounds with antioxidant, anti-inflammatory, and antimicrobial properties.

Parsley is a gentle plant-based body cleansing and detox agent. Used primarily for flavoring or to freshen breath, parsley has antioxidant and anti-inflammatory benefits including pain relief and strengthening the immune system. It also provides relief from gastrointestinal issues such as indigestion, stomach cramps, and bloating.

Note: I shop organic when it's available, because it's important that food comes from a source that hasn't been genetically modified. 

Research indicates organic food has higher nutrient value and tastes better too. A local health food store and farmers’ market are good places to find organic fruits and veggies.

Vegan coleslaw is a versatile dish, one that goes great at a picnic, potluck, or barbecue. Just as good, serve it anytime during the year. Savor its flavor at lunch or dinner with a bean and rice dish, sandwich, or alongside a hummus wrap for an economical, energizing meal.

Now on to the recipe...

Vegan Coleslaw Quick, Healthy, Tasty


4 cups green cabbage 
2 cups red cabbage
4 large carrots
3 large stalks celery
1/2 large or 1 small red or yellow onion
2 large or 3 small cloves garlic minced
small bunch fresh parsley
2 Tablespoons extra virgin first cold pressed olive oil
4 Tablespoons freshly squeezed lemon juice
2 Tablespoons rice wine vinegar or apple cider vinegar

Optional: 1 packet or approx. 1 teaspoon Stevia (this sweetener is my personal preference. Choose whatever kind of sweetener you like or leave it out)
Pinch of salt and pepper
Optional: additional herbs and spices you enjoy

What to do:

1. Wash, but don't peel carrots-scrub the skin instead. Nutrients are at highest concentration close to the surface of the carrot. Just cut off ends of these and then wash the celery and cut off ends. Peel the onion.

2. Wash and cut green and red cabbage into chunks. Put chunks through the shredding attachment of your food processor. If you prefer, use a mandoline or knife. Then shred the carrots (can also use a shredder attachment of a spiralizer, if that works better for you) Put all three ingredients in a large serving bowl.

3. With the chopping blade of your food processor, chop the parsley until it's finely chopped. Next chop onion and garlic fine. Chop celery fine too. Place all into serving bowl.

4. In a separate small mixing bowl, pour in lemon juice, rice wine vinegar (or other vinegar you choose), stevia, salt, pepper, and other optional herbs and spices. When I made this dish I used dried oregano and basil too. Whisk everything together and drizzle onto the cabbage mixture. Mix well. 

5. Marinate for a few hours before serving to meld the flavors together or serve immediately for a fresh light taste. This recipe will serve 6-8 people. Leftover coleslaw should be refrigerated and kept no more than about 4-5 days.

Coleslaw goes well with veggie chili 

Eat Hummus Collard Wrap with Vegan Coleslaw and Pickle

Do you serve coleslaw often? Some fast food places serve coleslaw that has between 20-28 grams of fat per serving. Do you want to eat that many fat calories just to save time?

When you make coleslaw without the mayo, one serving is a healthy substitute for a portion of vegetables or salad. 

Do you have a special recipe for coleslaw? Please let me know about it by commenting below.

Did you know that cabbage is so healthy and do you use it in other recipes? Please comment below.

If you like what you see, please share the love on social media. All that I ask is that you credit me for the post and link back to it. 💖

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  1. I love that you made it without the mayo!

    1. Thanks Leslie for your comment and visit. Wishing you a beautiful spring!

  2. I love cruciferous vegetables as well. It's so nice when something healthy tastes so good! Your coleslaw recipe looks delicious, Nancy, and how lovely it is vegan too. Shared on the Hearth and Soul Facebook page. Thank you so much for being a part of Hearth and Soul.

    1. Thanks so much April for your kind words and social share. Have a marvelous day and be well.