Vegan Red Cabbage Slaw
This vegan red cabbage slaw is crunchy, tangy, and easy to make. A healthy, dairy-free side dish perfect for tacos, sandwiches, and more!
Ingredients
For the Slaw:
- 4 cups red cabbage thinly sliced
- 1 large carrot shredded
- 2 green onions thinly sliced
- 1 tbsp sesame seeds optional, for crunch
- ¼ cup fresh cilantro optional, for extra freshness
- ½ jalapeño optional, finely diced for a spicy kick
For the Tangy Vegan Dressing:
- 2 tbsp apple cider vinegar
- 1 tbsp Dijon mustard
- 1 tbsp maple syrup or agave syrup
- 2 tbsp olive oil
- 1 tbsp lemon juice freshly squeezed
- ½ tsp salt adjust to taste
- ¼ tsp black pepper adjust to taste
Instructions
- Use a sharp knife or mandoline to slice the red cabbage thinly for the best texture.
- Shred the carrot and slice the green onions finely.
- In a small bowl, whisk together apple cider vinegar, Dijon mustard, maple syrup, olive oil, lemon juice, salt, and black pepper.
- Taste and adjust as needed—more vinegar for tanginess, more maple syrup for sweetness.
- In a large mixing bowl, combine the cabbage, carrots, green onions, sesame seeds, and optional ingredients (cilantro, jalapeño).
- Pour the dressing over the slaw and toss well until evenly coated.
- For the best flavor, let the slaw sit for 15–30 minutes before serving. This allows the flavors to meld together.
- Serve as a side dish, taco topping, sandwich filling, or salad bowl mix-in.
Notes
- Make it Creamy – Add 1–2 tbsp vegan mayo or tahini for a creamier version.
- Add More Crunch – Try chopped almonds, sunflower seeds, or crispy chickpeas.
- Adjust Sweetness – If you prefer a less sweet dressing, reduce the maple syrup slightly.
- Spicy Variation – Add more jalapeño or a pinch of red pepper flakes.