Coleslaw – a seemingly simple dish that actually contains a true explosion of freshness and flavour. In my recipe with red cabbage, white cabbage, carrot, and apple, this salad is vibrantly colored. This salad is not only crisp and delicious, but also looks very appetizing.
Coleslaw is the fresh, crunchy hero among side dishes, whether it’s eaten alongside or on top of a juicy burger, as a fresh contrast to hearty BBQ dishes, simply on bread, or just as a snack between meals – coleslaw is more than just a salad. It’s a culinary all-rounder that can be prepared quickly, easily, and inexpensively using just a few, fresh, local ingredients. And that’s even possible during the winter.
What is coleslaw?
The name coleslaw comes from the Dutch “koolsla,” meaning “coleslaw,” and that’s precisely the heart of this dish. In my recipe, it’s made with red and white cabbage, while in other recipes, it’s often made with just one of them.
But anyone who thinks this salad is just a simple cabbage mix is underestimating its true magic. The cabbage is finely shredded, providing a crunchy base for the perfect side dish. Carrots and apple are added, not only adding colour but also a subtle sweetness that rounds out the overall flavor.
The Best Vegan Coleslaw Recipe
This is, in my opinion, the best coleslaw recipe. And it’s entirely plant-based. A vegan, creamy, crunchy cabbage salad with fresh red and white cabbage, plus carrots and apple. Seasoned with fresh chili, onion, mustard, and vinegar in a dressing made from homemade vegan mayonnaise and plum jam.
The secret ingredient is the dressing!
What would coleslaw be without the right dressing? This is where the true art unfolds: The creamy sauce is the key to a perfect coleslaw. Traditionally, a mixture of mayonnaise, vinegar, lemon juice, and a pinch of sugar is used to achieve the perfect balance between sweet, sour, and creamy. I complement this with a little plum jam and chili, resulting in a full-bodied explosion of flavour.
Coleslaw is very easy to prepare and store.
This recipe is very easy to prepare, as the sealed coleslaw will keep in the refrigerator for about a week. This makes it very easy to store and take with you. Because it’s so hardy, it can be transported for extended periods without refrigeration, making it ideal for long barbecues and buffets.
A winter salad with local produce
Coleslaw is a fantastic winter salad made with ingredients that are fresh and locally available even during the colder months. Red cabbage, white cabbage, carrots, and apples can be harvested late into the year and then stored fresh for months.
This recipe means you can prepare a crisp salad with locally grown ingredients even in winter. This saves on transportation, energy, and costs, making the ingredients very affordable even in winter.
Cabbage is a local superfood
Cabbage varieties contain an incredible number of beneficial nutrients. It is practically a local superfood.
Because it’s so inexpensive and readily available, it’s probably never called that.
Cabbage contains a lot of potassium, calcium, magnesium, and vitamin C. White cabbage, for example, has 45 mg of vitamin C per 100 g, which is very high.
What coleslaw be served with? Serving suggestions!
Coleslaw is often eaten as an accompaniment to hearty dishes – as a fresh counterpoint, for example, to:
- Vegan pulled pork
- On burgers
- On hot dogs
- With grilled meat
- On sandwiches
- As a side dish to hearty dishes
But to be honest, coleslaw is much more than just a side dish. It not only adds color to the plate, but its crisp, juicy freshness balances out the heavier components. While the main course is filling, this creamy salad refreshes the palate with every bite. This makes this salad a perfect match for many meals.
Show me your coleslaw
Please follow me on Instagram or Facebook. And I’d be delighted if you made my vegan coleslaw and posted a photo of it, tagging my account. Because I always find it really great and exciting to see how my recipes have been prepared in other kitchens!
Preparation in pictures
Here I’ll show you step-by-step on photos how to prepare coleslaw. Then I’ll move on to the recipe.
Ingredients for 6-8 servings of coleslaw:
400 g white cabbage, finely shredded or chopped
300 g red cabbage, finely shredded or chopped
1 carrot, grated
1/2 red chili, cut into small pieces
1 apple, grated
1 red onion, thinly sliced
Approx. 100 ml vegan mayonnaise
1 tbsp plum jam
2 tbsp sugar
3 tbsp herb vinegar
2 tsp mustard
Salt
Pepper
Preparation:
- First, I mix a marinade of mayonnaise, plum jam, sugar, vinegar, and mustard.
- Lightly salt and pepper the marinade.
- Thoroughly mix all ingredients with the marinade and season with salt and pepper.
- Let it sit in the refrigerator for at least 2-3 hours. Stir once or twice if necessary.
- Season again with salt and pepper before serving.
- Well-packaged, the coleslaw will keep in the refrigerator for about a week.
Enjoy!
Based on 26 Review(s)
