This vegan coleslaw without mayo is the perfect side dish for potlucks, gatherings, barbecues and meals. 3 color coleslaw is top 8 free, dairy, egg, and gluten free along with being a vegan salad. This vinaigrette coleslaw recipe is easy to make for large groups.
Jump to:
- Why We Like This Recipe
- Ingredients
- The Ingredient Low Down for Vegan Coleslaw Without Mayo
- Instructions/ Directions and Tips
- Substitutions for 3 Color Coleslaw
- Variations /Adaptations
- Equipment
- Storage and Reheating Instructions
- Storage
- Top Tip
- What To Serve With
- Other Recipes You May Enjoy
- 📖 Recipe
- Food Safety
- Latest Posts
Why We Like This Recipe
We love this recipe because it is a super easy side dish. There are a few time saving tricks, if chopping lots of cabbage isn’t something we fancy. This is one of our go to potluck dishes and BBQ or picnic side dishes. Vegan coleslaw without mayo is a light refreshing allergen friendly alternative to creamy coleslaw.
Ingredients
Salad
- Savoy Cabbage or Green Cabbage
- Red Cabbage
- Carrots
- Green Onions/Scallions
- Sunflower Seeds (optional)
Dressing
- Apple Cider Vinegar
- Olive Oil
- Brown Sugar
- Dried Turmeric
- Salt and Pepper
See recipe card for quantities.
The Ingredient Low Down for Vegan Coleslaw Without Mayo
Savoy Cabbage or Green Cabbage, Red Cabbage, and Carrots
It is much easier to use a prepared bag of tricoloured coleslaw cabbage, if they are safe for you. Red cabbage is sometimes referred to as purple in some areas.
Green Onions/Scallions
For colour and mild flavour green onions are used. Leeks or shallots would be good substitutes, if needed.
Sunflower Seeds
These are optional depending on taste and allergies.
Brown Sugar
Brown sugar should be made solely of molasses and granulated sugar. You can make your own with a bit of molasses added to granulated sugar and mixed well. Start with very little molasses and add more as needed.
Use a vegan brown sugar, when cooking for those following a vegan diet. In some parts of North America sugar is still refined using bone char. Use an organic sugar and check with the manufacturer to be able to verify it is vegan.
When we were first diagnosed with EoE and started our top 8 free journey it was on the list of things that may contain milk. We have found few references to brown sugar or brown sugar flavouring containing milk but it is still listed on milk free diets like this pamphlet from Niagara Health. Out of an abundance of caution always check the brown sugar just in case.
Dried Turmeric
Dried turmeric works best for this recipe. If using fresh turmeric less will be needed than dried and it will colour the coleslaw differently.
Salt and Pepper
Check they are free from “may contain” labels for allergens. More and more spices and herbs are being produced in the same facility with wheat and dairy, we are noticing.
Instructions/ Directions and Tips
Step 1
Finely chop the cabbages using a knife and cutting board or grater/mandolin/or food processor. Grate the carrot and chop the onion.
Step 2
Put all the salad ingredients in a large bowl. Set aside.
Step 3
In a small bowl add all dressing ingredients together. Whisk well.
Step 4
Pour dressing over salad. Mix the dressing into the salad well with a spoon.
Hint:
The longer this sits the more the red cabbage will colour the rest of the ingredients and the dish will look more and more pinkish.
Substitutions for 3 Color Coleslaw
- Single Colour - All one colour of cabbage can be used, if desired. It will affect the crunch, appearance, and taste.
- Olive Oil - A neutral oil of your favourite oil can be used, like pumpkin seed or avocado oil.
Variations /Adaptations
- Broccoli - Add grated raw broccoli stems to the salad for a bit of a flavour addition.
- Creamy - Use Vegan Mayonnaise and reduce the amount of vinaigre to a few tablespoons omit the olive oil.
- Avocado - Add slices of avocado or mash the avocado and add it to the vegan coleslaw without mayo dressing and puree for a different creamy dressing. The apple cider vinegar and olive oil may need to have their amount added reduced.
Equipment
Knife and cutting board and grater for finely chopping and grating the ingredients to make this vinaigrette coleslaw recipe. If preferred a mandolin used with extreme care can be used or a food processor. Large and small bowls for mixing the salad and dressing. Whisk and spoon as mixing utensils. Measuring cups and spoons for measuring ingredients and spices for Tri-coloured Vinaigrette Coleslaw.
Storage and Reheating Instructions
Storage
-Fridge
In a well sealing container the vinaigrette coleslaw salad will keep for up to 48 hours. It may need to have some liquid drained of it the longer it sits. The cabbage will release liquid that may pool at the bottom. The red cabbage will tint the other ingredients the longer it sits.
-Freezer
This 3 color coleslaw dish doesn’t freeze well and isn’t suited to it.
Top Tip
Try switching out the chopping of all the veggies, except the green onions, with a bag of already shredded tri-coloured coleslaw mix as a time saver. It has to be one where it is strictly carrots and cabbage with no dressings, as those will contain allergens. In our area if we are in a rush we grab a mix like this one from Fresh Express. Always check with the ingredients and manufacturer that it is safe for you.
What To Serve With
This vinaigrette coleslaw recipe is a perfect potluck dish and side dish. It is suitable with vegan main courses as it is vegan itself when the proper sugar is used. This vegan coleslaw goes well with mains like a vegan Shepherd’s pie, Banana Blossom Fish and chips, or another vegan casserole.
Tri-coloured Vinaigrette Coleslaw is also fabulous at a summer barbecue or picnic. It is the perfect vinegar coleslaw for Pulled Pork, Root Beer BBQ Ribs, hot dogs and burgers.
Other Recipes You May Enjoy
📖 Recipe
Vegan Coleslaw Without Mayo - GF/DF, Vegan, Top 8 Free
Equipment
- Knife and Cutting Board
- Grater
- Large Bowl
- Small bowl
- Whisk
- Spoon
- Measuring cups and spoons
Ingredients
Salad
- ½ a head of Savoy Cabbage or green cabbage, finely chopped
- ¼ a head of Red Cabbage finely chopped
- 2 Medium Carrots peeled and medium grated
- 1 Green Onions/Scallion medium chopped
- ¼ C Sunflower Seeds optional
Dressing
- ½ C Apple Cider Vinegar
- ¼ C Olive Oil
- 2 teaspoon Brown Sugar
- ¼ teaspoon Dried Turmeric
- ¼ teaspoon Salt
- ⅛ teaspoon Pepper
Instructions
- Finely chop the cabbages using a knife and cutting board or grater/mandolin/or food processor. Grate the carrot and chop the onion.
- Put all the salad ingredients in a large bowl. Set aside.
- In a small bowl add all dressing ingredients together. Whisk well.
- Pour dressing over salad. Mix the dressing into the salad well with a spoon.
Notes
The sunflower seeds are optional, omit them if there is an allergy to sunflower seeds.
Nutrition
Food Safety
- Contact the manufacturer of products, regarding cross contact and ingredients, to ensure they are safe for you
- Always check ingredients for allergens
- Do not use the same utensils on allergen free food, that previously touched allergens
- Don't leave food sitting out at room temperature for extended periods
See more guidelines at USDA.gov.
Have you made this recipe? Please leave a comment and us know how much you liked it.