The most delicious and healthy coleslaw made with fresh purple and green cabbage, carrots, cilantro, and a low sugar mayo-free dressing. This simple, healthy coleslaw recipe is vegan, paleo & dairy free and perfect serving with your favorite summer recipes!
When you think of a traditional coleslaw, what comes to mind? Mayo-based dressing, right? Not this coleslaw friends! This is completely mayo-free making it plant-based. And trust me, you won’t miss the mayo. This coleslaw is packed full of flavor and crunch.
If you try this recipe, let me know! I love seeing your comments, ratings, and photos tagged #livingwellwithnic on Instagram. Cheers, friends!
Mayo-Free Coleslaw
The most delicious and healthy coleslaw made with fresh purple and green cabbage, carrots, cilantro, and a low sugar mayo-free dressing. This simple, healthy coleslaw recipe is vegan, paleo & dairy free and perfect serving with your favorite summer recipes!
Ingredients
Slaw
- 3 cups Purple Cabbage shredded
- 3 cups Green Cabbage shredded
- 2 cups Carrots shredded
- 1 cup Cilantro finely chopped
- ¾ cup Pumpkin Seeds
Dressing
- 3 tbs Olive Oil
- 2 tbs Apple Cider Vinegar
- 1 tbs Maple Syrup or Honey
- 2 Garlic Cloves minced
- ½ tsp Salt
- ½ tsp Pepper
Instructions
- Add all the ingredients for the slaw except for the pumpkin seeds to a large bowl.
- In a small bowl or glass measuring cup, whisk together all the ingredients for the dressing.
- Pour dressing over the slaw and toss well to combine. Cover and place in the fridge for an hour to allow flavors to marinate together and the cabbage to soften.
- Before serving, sprinkle with pumpkin seeds and toss to combine.
Notes
Great to make ahead of time!
