Sweet and Sour Coleslaw (plant-based & fat-free)
Prep time
Total time
Please note that the Prep time is hands-on time only. If you have time to let the dressing refrigerate for a few hours before serving, it will help the flavors meld.
Recipe type: Salad
Cuisine: German
Serves: 6 servings
  • ½ cup white sugar or honey
  • ½ cup apple cider vinegar
  • ¼ cup cold water
  • 1 teaspoon salt
  • ½ teaspoon mustard seed
  • ½ teaspoon celery seed or 1 teaspoon fresh dill
  • 8 cups shredded cabbage
  • ½ cup chopped celery
  • ½ cup shredded or julienned carrots
  • ¼ cup red bell pepper
  1. Add the sugar or honey, vinegar, water, salt, mustard seed, and celery seed or dill to a jar with a lid. Cover tightly and shake vigorously until the sugar is dissolved. You can alternately blend the dressing in your blender.
  2. Refrigerate the dressing for several hours or overnight.
  3. Place the cabbage, celery, carrots, and bell pepper in a large bowl and toss to combine. Shake the dressing again, and pour it over the salad. Toss to evenly coat the vegetables.
  4. Cover and refrigerate until serving. If you let it refrigerate for a few hours, it will soften the cabbage slightly.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/sweet-and-sour-coleslaw-vegan-fat-free