Delightfully Delicious, Dairy-Free Coleslaw Recipe
This salad is easy-peasy to make quickly. But it tastes best when flavors have an hour or even over night to marinade. Serve Chilled.
I love this salad for it's fresh, raw foods and satisfying crunch! It looks different based on the cabbage type or color it is made with.
I’ve become especially fond of it made with the avocado oil and apple cider vinegar that blend beautifully together and with the other veggies. I also prefer the more substantial flavor, tightly packed leaves and crunch of a standard green cabbage and feel the Savoy cabbage is a bit too mild and limp for my coleslaw tastes. See what you think. I have used purple cabbage in a pinch.
The salad holds in the fridge for a couple days making it a great batch-prepped food. We actually prefer this dairy-free version at our house. Always stir, taste test and adjust spices and dressing before serving. It does tend to pop better with a bit more salt, so feel free to adjust to your palete. Bon Appétit!
Amount Per Serving
Calories from Fat 112
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 9g
Total Carbohydrates 8g
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
- 1 head of green OR purple organic cabbage
- 1 cup chopped organic parsley OR cilantro
- 2 cups shredded organic carrot
- 1/2 cup chopped red onion
- Combine dressing ingredients in a small bowl and stir well before pouring over cut veggies.
- 2/3 cup oil such as avocado oil OR grape seed oil OR olive oil.
- 1/3 cup of vinegar such as Apple Cider Vinegar, Champagne Wine Vinegar OR white wine vinegar.
- 1 tablespoon of yellow mustard (if you like a bit of a spicy flavor)
- 1 teaspoon of Himalayan (pink) sea salt (fine crystals)
- Couple twists of black pepper from your pepper mill
- Clean and chop cabbage into thin slices and chop again as needed to create fork friendly sized pieces.
- Clean and chop parsley, red onion, and carrots. I usually chop these in slightly different sizes to add visual interest. Add to mixing bowl.
- "Toss" with 2 forks to evenly mix all ingredients.
- Whisk together dressing ingredients and evenly pour over salad.
- Toss salad to coat greens with dressing.
- Cover salad and let chill in refrigerator. Over night is best, but even an hour will work in a pinch. Toss greens every few hours to evenly marinade the salad.
- I will often ‘make’ this salad right in one of my BPA-free refrigerator storage containers so I have one less bowl to clean.
- If I can only find really large cabbage, I will section the cabbage and reserve a couple of ‘chunks’ for steaming or stir-frying as a veggie for another meal.
- Don’t have time to clean your food processor? Buy the pre-shredded organic carrots and use the leftovers on green salads later in the week.
- I have been enjoying avocado oil in my cooking lately. I find it at Costco. It is heat stable up to 500 F degrees and doesn’t gel up when chilled in a salad like olive oil does. I find the flavor blends in wonderfully with other foods…anything that would taste good with avocado!
- I am a big fan of Bragg Raw Apple Cider Vinegar. It blends really well with the fresh foods in this slaw and is a nice healthy option to a standard red wine vinegar.
- Always stir, taste test and adjust spices and dressing before serving.
- NOTE: Out of respect for your busy life, I may list a couple of options for a given ingredient. This is designed to allow you to choose something that you already stock in your pantry, or try something different and new! My options are listed in order or preference…note the use or ‘OR’ to distinguish between choices.
Mary Wallace Wellness http://marywallacewellness.com/mww/