Healthy Coleslaw Recipe (no mayo & dairy-free!)

I don’t know about you, but I’m pretty much obsessed with the superfood underdog, AKA red cabbage. I’m not sure when the cabbage obsession really started (maybe it was from this salad), but now I’m basically convinced that cabbage needs to be in EVERYTHING, including this epic healthy coleslaw recipe.

Both red and green cabbages help promote a healthy gut (which is what we’re all about these days), fight inflammation, boost your immunity, and contain plenty of nutrients your body needs. CABBAGE PATCH PARTY.

This coleslaw basically packs in tons of colorful veggies for a wonderful boost of fiber and incredible crunch factor. It’s a must-make for your summer potlucks and cookouts as a side dish or delicious topping for burgers and tacos!

What makes this coleslaw healthier?

While coleslaw is really just made up of a bunch of crunchy, colorful vegetables, traditional recipes are usually covered in dressings made up of mayonnaise and sugar.

Fun fact: I loved coleslaw as a little girl. I’d ask for big bowls of it with lots of black pepper. Dad made a homemade version with lots of mayo. This version isn’t Dad’s, but IT IS for all you millennials. Heh.

There are plenty of recipes that reduce the mayo or use a mix of mayo and greek yogurt, but I’ve found that there’s no need for dairy! In this lightened-up coleslaw recipe, we’re skipping the mayo entirely and tossing all of the gorgeous veggies with a tangy, slightly sweet dressing made with apple cider vinegar and simple ingredients to keep the coleslaw vegan and dairy-free. It isn’t your typical coleslaw. It’s a little sweet, a little spicy, and better than that soggy white coleslaw they serve at restaurants.

Everything you’ll need to make this fresh coleslaw

This healthy coleslaw recipe uses fresh ingredients to create a crunchy, bright, gut-friendly coleslaw without mayo or sugar. You’ll need:

• Produce: I love using both red and green cabbage for extra crunchy texture and a variety of flavors. Then we’re also adding shredded carrots, jalapeño for a kick of heat, green onion for a little zippiness, and fresh cilantro.
• Seeds & nuts: I like to add both pepitas (which are roasted pumpkin seeds) and toasted sliced almonds for a wonderful extra crunch with all of the veggies.
• Olive oil: a bit of olive oil will help the coleslaw dressing coat all of those gorgeous veggies in the coleslaw.
• Apple cider vinegar: use apple cider vinegar to add that tangy, delicious flavor found in coleslaw recipes. It’s also great for gut health!
• Pure maple syrup: instead of using granulated sugar like in traditional coleslaw recipes, we’re just using a bit of pure maple syrup to lightly sweeten the coleslaw. Feel free to adjust depending on how sweet you like it.
• Garlic: a little garlicky flavor makes this healthy coleslaw extra delicious.
• Cayenne pepper: add a pinch of cayenne for a little extra heat, or feel free to omit.
• Salt & pepper: to bring all of the flavors together.

Optional ingredient swaps

There are plenty of easy ways to make this coleslaw your own! Here’s what I can suggest:

• Keep it nut-free: simply omit the almonds and add more pepitas.
• Choose your spice level: this slaw isn’t overly spicy, but if you’re serving kiddos or are sensitive to spice, feel free to leave out the jalapeño and/or the cayenne pepper.
• Pick your veggies: you can also add more or less purple cabbage, green cabbage, or carrots, depending on what you have on hand.

In a rush? Try this time-saving tip

I’ve seen many of you in the comments skip the chopping altogether and toss a bag of coleslaw mix with the dressing, garnish with nuts and seeds, and serve it up! While I’m all about using the freshest ingredients possible, this is a great way to save extra time if you need a last-minute side dish.

Make it a full meal

This recipe is a great base for adding protein and enjoying as a light, yet filling, summer salad! Try adding:

Healthy coleslaw in 4 easy steps

1. Combine the veggies. Add all of the coleslaw ingredients to a large bowl except for the pepitas, almonds, and dressing.
2. Whisk the dressing. In a smaller bowl, add your dressing ingredients and whisk to combine.
3. Toss & marinate. Pour the dressing over the coleslaw and toss well to combine. Taste and adjust seasonings if need be. Place the coleslaw in the refrigerator for at least 1 hour to let the flavors marinate.
4. Garnish & serve. Before serving, add in the pepitas and toasted almonds and toss to combine.

Recipes to pair with this coleslaw

This easy side dish will add freshness to literally ANY recipe you make, and is perfect for weeknight dinners. Here are some great summer pairings:

Storing tips

Store any leftovers in an airtight container in the fridge for up to 5 days. This is an amazing make-ahead recipe for picnics and BBQs because the flavors deepen as the coleslaw marinates!

More delicious side dishes

Get all of my side dish recipes here!

If you make this healthy coleslaw recipe, be sure to leave a comment below and rate the recipe. We appreciate you! xo.

The
Ambitious Kitchen
Cookbook

125 Ridiculously Good For You, Sometimes Indulgent, and Absolutely Never Boring Recipes for Every Meal of the Day

Healthy Coleslaw (no mayo!)

byby :Monique Volz of AmbitiousKitchen.com

Prep Time 20 minutes minutes

Total Time 20 minutes minutes

ServesServes 8 servings

The ultimate healthy coleslaw recipe made with fresh red cabbage, carrots, cilantro, and a kick of heat from jalapeño. There’s no mayo or sugar, just a naturally sweet and slightly tangy dressing with a hint of pure maple syrup. This easy veggie-packed coleslaw is vegan, dairy-free, and perfect for serving all summer!

Ingredients

• For the slaw:
• ½ medium head of purple cabbage, shredded (about 3 cups shredded cabbage)
• ½ medium head of green cabbage, shredded (about 3 cups shredded cabbage)
• 2 heaping cups shredded carrots
• 1 cup finely chopped cilantro
• 1 jalapeño, seeded and finely diced
• ½ cup green onion (green part only)
• ½ cup pepitas
• ¼ cup toasted sliced almonds
• For the dressing:
• 3 tablespoons extra virgin olive oil
• 2 tablespoons apple cider vinegar
• 1-2 tablespoons pure maple syrup, depending how sweet you like your slaw
• 1 clove garlic, finely minced
• ¼ teaspoon cayenne pepper, optional
• ½ teaspoon salt
• Freshly cracked black pepper

Instructions

• Add all the ingredients for the slaw except for the almonds and pepitas to a large bowl.

• In a small bowl, whisk together all the ingredients for the dressing. Pour all over the slaw and toss well to combine. Taste and adjust seasonings as necessary. Cover and place in fridge for at least an hour to allow flavors to marinate together.

• Before serving, sprinkle with toasted sliced almonds and pepitas; toss again and serve.

Recipe Notes

Storing tips: store this coleslaw covered in the fridge for up to 5 days. This is an amazing make-ahead recipe for picnics and BBQ’s because the flavors deepen as the coleslaw marinates!
See the full post for delicious recipes to pair with this coleslaw!

Nutrition

Serving: 1servingCalories: 140calCarbohydrates: 14.5gProtein: 4gFat: 8.8gSaturated Fat: 1gFiber: 4.6gSugar: 8.4g