Description
This Healthy Coleslaw recipe is a vibrant and refreshing side dish made without mayo, featuring fresh red and green cabbage, shredded carrots, cilantro, and a spicy jalapeño kick. Sweetened naturally with pure maple syrup and dressed with a tangy apple cider vinegar and olive oil blend, it’s a perfect vegan, dairy-free, and gluten-free option for summer gatherings, picnics, and BBQs.
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), chopped
- 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 on sweetness preference
- 1 clove garlic, finely minced
- ¼ teaspoon cayenne pepper (optional)
- ½ teaspoon salt
- Freshly cracked black pepper, to taste
Instructions
- Prepare the Slaw Vegetables: Add the shredded purple and green cabbage, shredded carrots, chopped cilantro, diced jalapeño, and green onions to a large mixing bowl, combining all the fresh slaw ingredients except the almonds and pepitas.
- Make the Dressing: In a small bowl, whisk together the extra virgin olive oil, apple cider vinegar, pure maple syrup, minced garlic, cayenne pepper (if using), salt, and freshly cracked black pepper until fully emulsified.
- Toss the Slaw with Dressing: Pour the dressing over the slaw mixture and toss thoroughly to ensure all the vegetables are well coated and evenly flavored. Taste and adjust seasonings as needed.
- Chill and Marinate: Cover the bowl with plastic wrap or a lid and refrigerate the slaw for at least one hour. This resting period allows the flavors to meld and the vegetables to slightly soften, enhancing the overall taste.
- Add Nuts and Serve: Just before serving, sprinkle the toasted sliced almonds and pepitas over the coleslaw. Give it a final gentle toss and serve chilled or at room temperature for a crunchy, flavorful side dish.
Notes
- Store leftover coleslaw covered in the refrigerator for up to 5 days; flavors intensify as it marinates.
- This recipe is great for make-ahead meals, perfect for picnics and BBQs.
- Adjust the maple syrup amount for your preferred sweetness level.
- For extra heat, leave some jalapeño seeds or add more cayenne pepper.
- Serve alongside grilled dishes, sandwiches, or as a healthy snack.