Crunchy Vegan Vinegar Coleslaw for a Refreshing Side Dish

If you’re looking to add a fresh and tangy twist to your meal, this vegan vinegar coleslaw recipe is just the thing. It’s incredibly easy and quick to prepare, making it the perfect side dish for busy weeknights or weekend cookouts. With crisp veggies tossed in a light, zesty vinegar dressing, this coleslaw not only tastes delicious but also brings a refreshing crunch that pairs wonderfully with everything from hearty sandwiches to grilled veggies. Whether you’re vegan or simply craving a healthy, vibrant side, this recipe is sure to become a staple in your kitchen for its simplicity and fresh flavors.

This recipe is gluten free.

Vegan Vinegar Coleslaw

Ingredients

Slaw

1.5-2 cups of shredded red cabbage

1 medium size fennel bulb julienned

1 granny smith apple julienned

1-2 tbsp of fennel foliage

Pinch of sea salt

Vinegar dressing

Vinegar dressing

1/2 cup apple cider vinegar

2 tbsp olive oil

1 tbsp of honey OR agave

2 tsp dijon mustard

1 tsp of sea salt

Pinch of ground pepper

Instructions

Make the slaw

1. Shred the cabbage, julienne the fennel bulb and apple.

2. Remove the foliage from the fennel and add in as much as preferred.

   • It has a strong flavor. Start with a little and add more later.

Prep the vinegar dressing

1. Add all of the ingredients for the vinegar dressing and mix.

2. Pour the vinegar dressing over the slaw ingredients and mix well.

Notes

• Slaw can last up to 5 days in the fridge.

• Green cabbage can be used instead of red. It doesn't taste as good.

• It is recommended to use a mandolin to get even, perfectly sliced veggies.

• I usually serve this with mashed potatoes and my vegan tofu schnitzel.

Vegan tofu schnitzel, mashed potatoes, and vinegar coleslaw.