STREAMING NOW: Siba's Table

Tangy Coleslaw (Vegan Friendly)

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“From our CSA box delivery but original recipe source unknown. I forgot to buy a red bell pepper for this recipe and substituted a little bit of red onion. Dark balsamic vinegar or soy sauce can replace the worcestershire sauce if desired. I considered adding caraway seeds to the salad and I'll try that new time.”
READY IN:
15mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

  • Dressing
  • 34-1 cup mayonnaise (or non-dairy mayo)
  • 1 tablespoon rice vinegar (I tested the recipe with raw apple cider vinegar) or 1 tablespoon raw apple cider vinegar (I tested the recipe with raw apple cider vinegar)
  • 14 teaspoon Worcestershire sauce (there are vegetarian Worcestershire sauces on the market-read the label)
  • 14 teaspoon salt
  • 18 teaspoon black pepper
  • 2 tablespoons sugar (increased from 1/4 teaspoon sugar and I used raw sugar)
  • Salad
  • 3 cups shredded cabbage (sub a little bit of red cabbage for color, if desired)
  • 3 cups shredded watercress (we tested arugula) or 3 cups arugula, shredded (we tested arugula)
  • 1 carrot, grated
  • 4 scallions, chopped
  • 12 bell pepper, seeded, membrane removed and cut into small pieces (green, red, orange, etc.)

Directions

  1. In a small bowl, whisk the salad dressing ingredients together. Taste and adjust if needed.
  2. Place the salad ingredients in a large serving bowl and toss with the dressing.
  3. I covered the salad well and chilled in the fridge all day until dinner time.
  4. Servings are estimated.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: