There’s no need for oil or mayonnaise in this flavorful sweet and sour coleslaw recipe. It’s a German-style side that pairs well with everything from vegan burgers to bratwurst. Enjoy it as a refreshing dish for barbecues and picnics, or serve it as a heartier salad with warm meals in winter. It’s very versatile!
This recipe has ample dressing, so there’s no need to be too exact on your measurements. You can add a little more cabbage, celery, carrots, bell pepper, or other veggies that you have on hand.
This photo was shared with us by the National Honey Board.
Special Diet Notes: Sweet and Sour Coleslaw
By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, grain-free, peanut-free, nut-free, soy-free, vegan, plant-based, vegetarian, and optionally paleo-friendly.
- 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
- 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.
- Refrigerate the dressing for several hours or overnight.
- 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.
- Cover and refrigerate until serving. If you let it refrigerate for a few hours, it will soften the cabbage slightly.
More Plant-Based, Oil-Free Recipes
Creamy Vegan Pesto Pasta Salad
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2 Comments
Thanks for sharing your recipe. I halved the recipe for the dressing because it was way more than I needed. It was lovely but I’d use a little less sugar next time for my tastes.
Now I want to share my hack with you. Add a tablespoon or two of chia seeds so that they soak up some of the liquid released when salt is added to the veg. They just look like little seeds and taste like the vinaigrette and they soak up all that liquid at the bottom of the salad. Voila! 🙂
Thanks for sharing your feedback and hack!