Vegan Coleslaw Recipe with Apple, Carrots and Corn

This easy vegan coleslaw recipe is made without any mayo and a couple of added ingredients which makes it stand apart from other traditional coleslaws. A quick dressing three-ingredient dressing adds salty, sweet flavor for a dairy-free coleslaw everyone will love.

Course Side

Cuisine Asian

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Servings servings

Calories 158kcal

Author Stephanie Lundstrom

Ingredients

1 sweet onion diced and caramelized
3 handfuls of shredded purple cabbage (sub green if purple not available)
3 handfuls of shredded carrots
¾ of a large apple cut into sticks
1 can of sweet corn, drained
¼ cup of soy sauce
1 ½ teaspoons of brown sugar

Instructions

Cook onion until caramelized
Toss together cabbage, carrots, apple and corn
Dissolve sugar in soy sauce then toss into veggies along with onion.

Notes

Save time. In a hurry, use pre-shredded cabbage bought in a bag at the grocery store.
Making ahead of time? Soak the apples in a bit of lemon juice after cutting them to keep them from turning brown.
Let it sit. Coleslaw tastes even better after it sits for thirty minutes to an hour. This time allows the cabbage to soften slightly while still retaining some of its natural crunchiness.

Nutrition