Vegan Apple Cranberry Coleslaw is a colorful, crunchy, and bright slaw complete with texture and flavor. The sweetness of the apples, the tartness of the cranberries, and the crunchiness of the cabbage make a refreshing balance, which is great at any time of the year. Vegan Apple Cranberry Coleslaw makes an excellent side dish to holiday tables or sides to BBQ or meal prep lunches. It is light, oil-free, and is covered in a creamy dairy-free dressing that holds everything in balance without trying to cover the natural sweetness of the fruit. Serve it fresh or marinate it to get an additional flavor, but this slaw is a plant-based crowd-pleaser.
STATS
- Diet: Vegan, Dairy-Free, Gluten-Free
- Prep Time: 15 minutes
- Cuisine: American
- Course: Salad, Side
- Total Time: 15 minutes
- Serving Size: 1 cup
- Yield: 4 to 5 servings
- Difficulty: Easy
- Cook Time: 0 minutes
- Method: No-cook
EQUIPMENT
- Mixing bowls
- Whisk
- Knife & cutting board
- Box grater/food processor (optional)
INGREDIENTS
- 3 cups of minced green cabbage
- One cup of red cabbage shreds
- Shred 1 medium carrot and julienne 1 medium apple (either Honeycrisp or Fuji).
- One-third cup of dried cranberries (unsweetened or with reduced sugar)
- Two teaspoons of finely chopped green onion
- One tablespoon of freshly chopped parsley, if desired
Regarding the attire:
- One-third cup of vegan mayo
- A teaspoon of apple cider vinegar
- One spoonful of maple syrup
- Half a spoonful of Dijon mustard
- 1/4 tsp garlic powder
- One-fourth of a teaspoon of salt
- To taste, add black pepper.
INGREDIENT NOTES
Cabbage:
- Green & red cabbage are added together to add variety & crispness. Bagged slaw mix works great in a pinch, but it comes out best with freshly shredded.
Apples:
- The greatest apples are those that are sweet and crisp, like Fuji, Gala, or Honeycrisp. Cut into slices so that each bite will not be unbalanced.
Cranberries:
- Dried cranberries without the addition of sugar, or in warm water (soaked 5 minutes) to make it soft, in case it is chewy.
Vegan Mayo:
- Any plant-based mayo, Blended tofu/cashews can be used to produce oil-free versions.
Maple Syrup:
- Gives a sweetness to accent the apple & the cranberry. A good alternative is Agave.
Mustard & Vinegar:
- These bring a tangy boost and maintain the dressing in balance. Dijon is a smoother yellow mustard.
INSTRUCTIONS:
- Put the green cabbage, red cabbage, apple slices, dried cranberries, green onion, & shredded carrot in a big bowl.
- Combine the vegan mayonnaise, vinegar, maple syrup, Dijon mustard sauce, garlic powder, and other seasonings in a smaller bowl and whisk until smooth and creamy.
- Dump the homemade dressing over the slaw and toss to evenly coat all the vegetables.
- To improve flavor and texture, refrigerate for at least 15 to 30 minutes prior to serving.
- If preferred, garnish with fresh parsley prior to serving.
TIPS:
- Better flavor is served when chilled: the dressing is more absorbable.
- Add chopped sunflower seeds to add crunch & more nutrients.
- To shred quicker and finer, use a mandolin/a grater.
- Use less cranberries to keep the sweeteness low.
- To avoid browning, keep apples in lemon juice till ready to eat.
DATA STORAGE
FRIDGE:
- The Coleslaw may be frozen in a sealed, closed box for at least three days. Before serving, stir since some liquid can settle.
Freezer:
- Raw apples and cabbage lose their firmness & become liquid when thawed, thus they are not good for freezing.
FAQs:
Is this something I can prepare in advance?
- Yes. It is more delicious when it is left in the fridge for a few hours. Serve by stirring.
What is a substitute for vegan mayo?
- You can use silken tofu blended with plant-based yogurt or tahini mixed up with lemon juice.
Does it need to be nut-free?
- Yes. The following recipe is nut-free. You just need to look for it on the labels.
What do I do to prevent the apples from turning brown?
- Immediately after slicing, put them in lemon juice. It maintains them fresh.
NUTRITION:
Calories: 120
Fat: 6g
Carbs: 15g
Fiber: 3g
Sugar: 9g
Protein: 1g
Sodium: 170mg
Servings: 4 to 5
Serving Size: 1 cup
