Living the Middle

Red Cabbage Coleslaw

I love coleslaw, but not when it’s too sweet. This vegan-friendly Red Cabbage Coleslaw has no added sweetness–just the carrots, that blend with the dressing for a perfect side-dish.

CourseDinner, Lunch, Side Dish
CuisineAmerican, Vegan, Vegetarian

Servings	Prep Time
8servings	20minutes

Passive Time

1hour

Servings	Prep Time
8servings	20minutes

Passive Time

1hour

Ingredients

1/2cup Vegan Mayo
1/4cup Apple Cider Vinegar
1/2tsp Celery Seed
1/4tsp Garlic Powder
1/2tsp salt
4cups Red Cabbageshredded
1 1/2cups Carrotgrated
To taste freshly ground black pepper

Instructions

Shred the cabbage and put into a large bowl
Grate the carrots and add to cabbage
Mix the additional ingredients together in a small bowl. If you watch the video, you’ll see I just mixed them in with the cabbage and carrots–that works, too! 🙂
Pour dressing on cabbage and carrots and stir will.
Refrigerate for a least an hour before serving.

Recipe Notes

Nutrition Facts

Red Cabbage Coleslaw

Amount Per Serving

Calories 162 Calories from Fat 99

% Daily Value*

Total Fat 11g 17%

Saturated Fat 1g 5%

Polyunsaturated Fat 0.2g

Monounsaturated Fat 0.05g

Sodium 263mg 11%

Potassium 433mg 12%

Total Carbohydrates 13g 4%

Dietary Fiber 4g 16%

Sugars 7g

Protein 2g 4%

Vitamin A 176%

Vitamin C 116%

Calcium 9%

Iron 6%

* Percent Daily Values are based on a 2000 calorie diet.