• Skip to primary navigation
  • Skip to content
  • Skip to primary sidebar
  • Skip to footer

Ve Eat Cook Bake logo

  • English
    • German
  • Access the Library
  • Vegan Cooking Recipes
    • Breakfast
    • Vegan Dinner Recipes
    • Vegan Salad Recipes
    • Soups & Stews
    • Vegan Side Recipes
    • Vegan Dessert Recipes
    • Vegan Condiments Recipes
    • Vegan Cheeses
  • Vegan Baking Recipes
    • Vegan Bread Recipes
    • Vegan Cake & Pastry Recipes
      • Vegan Cheesecakes & Cream Cakes
      • Vegan Dry Cake Recipes
      • Vegan Fruit Cake & Pie Recipes
    • Vegan Cookie Recipes
  • Vegan Drink Recipes
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube

Vegan Red Cabbage Slaw – a low calorie salad

22. August 2019 By Jasmin 2 Comments

This post is also available in: Deutsch

*As an Amazon Associate, I earn from qualifying purchases. This post may contain affiliate links. That means if you click and buy, I may receive a small commission. Please see my full policy.*

SHARE THE LOVE
Share on Facebook
Facebook
Pin on Pinterest
Pinterest
Tweet about this on Twitter
Twitter
Share on Reddit
Reddit
Email this to someone
email
Share on Yummly
Yummly

vegan red, purple coleslaw with red cabbage (wfpb) 

Here’s a great recipe for a light vegan red cabbage slaw with sweet and sour dressing thanks to the sweet and sour apple cider vinegar and mild shallot.  This coleslaw not only tastes great as a side dish for your next dinner, but also for the next barbeque party. You only need a few ingredients and a bit of time to create this fast but tasty coleslaw.

 vegan |  oil-free |  dairy-free |  gluten-free |  sugar free | wfpb 

 

 Do you love refreshing salads as much as I do?  Then you should definitely try this fruity red slaw.  This well-received party salad not only tastes great and is quick to prepare, it is even budget-friendly and costs only a few dollars.

With six to seven ingredients and a few minutes, you have made this oil-free, sweetish red cabbage salad without sugar.

 

Ingredients of the  oil-free salad?

  • Red cabbage: For this light salad you only need a small red cabbage.  The cabbage is full of vitamin C, which is a welcome vegetable in autumn and winter to boost your immune system in the cold season.  Likewise, this cabbage sort also serves as a good potassium and vitamin K supplier. Vitamin K is perfect for supporting vitamin D uptake, especially in the season, when the sun does not shine for long.  Incidentally, this cabbage is a low-calorie ingredient, making this nutrient-rich salad the perfect accompaniment to your dinner.
  •  Shallots: In this variant of cabbage salad we use shallots.  A milder version of the onion, which sweetens this red cabbage salad and yet reflects the great umami flavor of the onion.
  • Apple Cider Vinegar: We also use a milder vinegar and apple cider vinegar here.  This vinegar variant is sweeter in taste and harmonizes perfectly with the taste of red cabbage.
  • Spices: In order to support the incredibly fruity and sweetish taste of red cabbage, we do not need much more than sea salt & black pepper.  In addition, you can add some caraway, which helps your digestion and gives the salad a certain touch.

 

 How is the vegan red cabbage salad prepared?

 You do not have to do much to prepare the red cabbage salad.  Do you have a food processor? Then you save even more time. And if not, it does not matter, you only have to invest a few more minutes to create this great, simple salad.  You have to cut the red cabbage into fine strips. To do this I take the red cabbage, quarter it and remove the stalk. Now you can take a knife and cut very fine strips or you take your food processor and run the cabbage through the machine.  The latter method is much faster. You can do this with the shallot as well. Finally, all you have to do is add the remaining ingredients and briefly knead / massage the cabbage salad. And voila your oil-free, vegan slaw is almost done.

 When should I start with vegan coleslaw?

 I like to start the evening before, so that it absorbs through and the structure softens.  All you have to do is add the ingredients to the sliced ​​cabbage and knead vigorously. This softens the structure.  I leave the salad on the counter top over night and knead it again shortly in the next morning and taste the coleslaw again briefly.

vegan red, purple coleslaw with red cabbage (wfpb)

Is the red cabbage salad made raw?

 The red cabbage salad, as well as this vegan version, is prepared raw.  All you have to do is mix and slice the ingredients and voila your tasty salad is prepared in minutes.  And thanks to the raw food, it is still full of nutrients.

 How is the dressing prepared for the vegan cabbage salad?

 This is a super fast salad dressing prepared in seconds.  Here you just mix the sweet apple cider vinegar, water, salt, pepper and caraway and you get with a few ingredients a tasty, oil-free dressing, which fits to more than just red cabbage.  Try this with endive salad or Chinese cabbage. For this you cut both types of salads such as the red cabbage salad in fine strips and massage the salad with your hands.

 What fits with the coleslaw?

  •  This armotic, vegan salad goes perfectly with your home-made kebab.  You can find a super delicious recipe here on my blog.
  • This red cabbage salad, which tastes like Grandma’s cabbage salad, goes well with your next dinner as a side dish.
  • Create a delicious salad plate with this tasty cabbage salad.

 

 How long does the red slaw last?

 The red cabbage salad lasts in the fridge for about 1 week.  I even think the salad tastes even better after a few days, when the dressing is properly absorbed through.

You like the recipe? Do not forget to Pin on Pinterest!

vegan red, purple coleslaw with red cabbage (wfpb)


Have you tried the recipe?

If you tried the vegan red slaw, be so nice ♥ and let me know by rating the recipe and writing what you think about it in the comments. Tag me on Instagram too. I am @veeatcookbake and my hashtag is #veeatcookbake. So that I can see your creation. Did you know you can add photos on Pinterest under the recipe Pin? I can’t wait to see a photo of your creation there. You find me with @veeatcookbake. I also would love to hear your feedback so I can share it on my social media channels.


Vegan Red Cabbage Slaw

Vegan Red Cabbage Slaw

Yield: 4
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

Here's a great recipe for a light vegan red cabbage salad with sweet and sour dressing thanks to the sweet and sour apple cider vinegar and mild shallot. This salad not only tastes great as a side dish for your next dinner, but also for the next barbeque party. You only need a few ingredients and a bit of time to create this fast but tasty coleslaw.

vegan | oil-free | dairy-free | gluten-free | fully fledged | sugar free | wfpb

Ingredients

  • 1 small red cabbage
  • 2 shallots
  • 4 tbsp apple cider vinegar
  • 2 tbsp Water
  • 1-1.5 tsp salt
  • Pepper
  • Opt. Caraway

Instructions

  1. Finely cut the cabbage. Or put it through the food processor. Finely chop the onion or, like the red cabbage, put it through the machine. Place the sliced ​​cabbage in a large enough, best lockable, bowl and add the remaining ingredients. Now knead the cabbage for a few minutes or massage. Until the texture is broken and the cabbage salad gets nicely juicy, soft and not so dry.
  2. Now leave the salad for a few hours on the counter top or in a cool place. I like to let the salad stand overnight. The next morning you can taste the salad and if applicable knead again to soften the salad some more.

    Recommended Products

    As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

    • Food Processor
      Food Processor
    © Jasmin
    Cuisine: German / Category: Vegan Salad Recipes
    Vegan Red Cabbage Slaw Recipe - Massaged with an incredible Apple Cider Vinaigrette, this tangy coleslaw is light, refreshing, low calorie and serves perfectly as a side dish or even an appetizer for your next potluck or dinner party. vegetarian | gluten-free | oil-free | whole food plant-based (wfpb), sugar-free #vegancoleslaw #cabbage #vegandinner #vegansalad #salad #healthysalad #healthycooking #wfpb

    Jasmin - sign

    This post may contains affiliate links and I may receive a very small commission if you buy through these links at no extra cost. Thank you very much for supporting Ve Eat Cook Bake! More information can be found here.


     

    Make sure you get access to my freebie library and get an exclusive recipe monthly. 

    * indicates required



    Privacy Policy

     
     

     

     

    SHARE THE LOVE
    Share on Facebook
    Facebook
    Pin on Pinterest
    Pinterest
    Tweet about this on Twitter
    Twitter
    Share on Reddit
    Reddit
    Email this to someone
    email
    Share on Yummly
    Yummly

    Related

    • vegan-tuna-salad
      Vegan Tuna Salad (Untuna)
    • Vegan Red Lentil Dal with Cauliflower
    • vegan green bean salad
      Vegan Green bean salad with oil-free vinegar dressing

    Filed Under: Vegan Salad Recipes

    Reader Interactions

    Comments

    1. Sara | mshealthesteem.com says

      22. August 2019 at 21:04

      I love this! The colour is absolutely perfect! And the ingredients are so nommy. I can’t wait to make this! Thank you so much for sharing it with us gorgeous ♡

      Reply
      • Jasmin says

        23. August 2019 at 15:56

        Sara thank you so much for your honest opinion. Enjoy this amazing slaw. 🙂

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Primary Sidebar

    Meet Jasmin!

    I am thrilled you found your way to my recipe world.

    Your go-to spot for simple, tasteful, healthy, plantbased comfort food that will indulge everyone who wants to try new things (not just vegans ). Many of my recipes are with less/ no sugar and free of oil and in English as well as in German.

    Come and join me as I invent new recipes in my kitchen zen place.

    You can read more about me here.

    Footer

    Instagram post 2197285410786085478_4847535344 Vegan Green Bean Side Dish - for this oil-free green bean side dish you only need a handful of ingredients to create a tasty side dish that goes great with hearty dishes. Use shallots, white wine vinegar, tahini, and a few spices to make a quick green bean side dish that will take your next dinner to the next level on Christmas, Thanksgiving or other occasions. #veeatcookbake 
14 oz (400 g) of green beans
sea salt to taste
1 shallot, diced
3 tbsp white wine vinegar
1 tbsp Dijon mustard
1 teaspoon maple syrup
¼ tsp smoked paprika powder
5 tbsp vegetable broth
1 tsp savory, dried
1 tsp tahini
First, dice the shallots finely and fry them with a little water in a saucepan. Add the beans and simmer the beans with the onions with a little vegetable broth for about 15-20 minutes. The beans are cooked when they are soft, but still dente.
For the sauce, add all the ingredients to a creamy sauce and season with sea salt and pepper.
When the beans are done, you can add the sauce and stir. The side dish does not need to be reheated again. Taste again briefly and serve this warm.
#veganside #vegandinner #vegancooking #veganrecipes #veganshare #veganfoodshare #plantbaseddiet #oilfreecooking #wfpb #wholefoodplantbased #forksoverknives @forksoverknives #bestofvegan @bestofvegan #greenbeans #veganessen #vegankochen #veganebeilage #vegandeutschland #kcfoodie
    Instagram post 2196672413248125772_4847535344 Linzer Cookies or also known as Spitzbuben and Hildabrötchen are super easy to bake vegan. Basically, the Linzer cookies are made of shortcrust pastry and this is made from flour, butter (fat) and sugar. So you can enjoy Christmas cookies in the Advent season to your cup of coffee or tea to homemade cakes and cookies (biscuits), you do not need complicated ingredients and most of you will already have them in stock. These vegan cookies with red jam filling are perfect as a gift idea for a Gift Swap or as a host gift. #veeatcookbake 
1 cup (150 g) flour
1/2 cup (125 g) nut butter like almond (or coconut oil) + 1/2 cup (120 ml) almond milk
1/3 cup (60 g) coconut sugar or
raw cane sugar, ground
1/3 cup (65 g) maple syrup
3 cups + 2 tbsp (300 g) almond flour
1/2 tsp cinnamon
1 pinch of clove ground
Extra
Currant or blackberry jelly or your personal favorite
3 tbsp coconut sugar
First, mix all dry ingredients together and separately, mix all of the liquid ingredients until they are creamy. With your fingers, slowly knead in the dry ingredients with the liquid mixture until a crumbly dough almost like for crumbs is achieved.
Now wrap the dough in a cloth and put it in the fridge for 30 minutes.
Preheat the oven to 350°F (180°C) and roll the dough thinly out, as for using normal cookie cutters. Use cookie cutters to cut the dough out. Use a circle cutter to cut out the main shape for the cookies.  Cut out half of the cookies with a decorative shape in the middle and the other half stay as they are.
Now you bake the linzer cookies for about 10 minutes in the preheated oven.
If you want you can sprinkle the cookies with the cut out middle with powdered sugar. To do this ground the coconut sugar and the tapioca starch. 
Now put some jelly on the whole cookies and place a cookie with a cut out shape on top.
Let the biscuits cool down completely.
#veganchristmascookies #vegancookies #veganeweihnachtsbäckerei #veganeweihnachten #veganbacken #veganbaking #veganrecipes #bestofvegan @bestofvegan #veganfood #wfpb #oilfree #veganshares #veganfoodporn #vegancomfortfood  #kcfoodie #vegandeutschland #vegankochen #veganeats
    Instagram post 2192931352147140221_4847535344 Happy St Nicholas! 
Mulled wine is a traditional drink at Christmas markets in Germany and Austria. This alcoholic punch keeps people warm from the inside as they walk through the idyllic Christmas markets. Instead of serving a ready-made Glühwein, prepare this quick and easy mulled wine recipe with anise, clove, orange and cinnamon. The mulled wine isn’t just perfect for the Christmas and Advent season, it’s perfect for the complete cold and shivering winter season. 
4 cups (1 liter) Red wine, dry or grape juice
2 Orange (s), juicy, sliced
2 Orange (s), juicy, squeezed out
7 Cloves, whole
2 Cinnamon sticks , whole
1 Star anise, whole
2 tablespoons of maple syrup
Take a sufficiently large stainless steel pot and add all the ingredients. Now heat the drink to no more than 172 °F (78 ° C). Under no circumstances should the mulled wine boil. Not only do you lose a portion of the alcohol, the taste of the spices also changes and it can be bitter.
It is enough if you set up the mulled wine 20 minutes before your guests arrive. That's enough to let it infuse.
#homemademulledwine #mulledwine #glühwein #glühweinzeit #vegandrink #veganshares #plantbasedrecipes #plantbaseddiet #bestofvegan @bestofvegan #t#thrivemags #veganchristmas #christmasbeverage #vegansofig #whatveganseat #veganfoodshare #weihnachten #weihnachtsmarkt
    Instagram post 2192206945430803321_4847535344 Shepherd's Pie is a ground meat casserole with a mashed potato topping. This vegan lentil Shepherds pie made from lentils, mushrooms, pecans and vegetables is covered with creamy mashed potatoes. You're making a vegetarian cottage pie as the Irish and British call it, full of flavor and nutrients. This vegan casserole will appeal to all your family and friends and is perfect as a quick midweek dinner or for special occasions like Thanksgiving or Christmas. #veeatcookbake 
Mashed potatoes:
2.2 lbs (1 kg) of starchy potatoes like yukon gold or russets
1/2 cup (120 ml) cashew cream (1/4 cup/ 60g cashews and 1/4 / 60g cup water mix)
1/3 cup (80 ml) almond milk
2 tbsp chives (opt)
Sea salt and nutmeg to taste
Filling:
1 medium sized red onion, finely diced
3 garlic cloves
16 oz (450g) mushrooms, diced
1/2 cup (50 g) chopped pecan nuts
4 carrots, chopped
2 celery stalks, chopped
½ cup (120 ml) red wine or 2 tbsp balsamic vinegar
2 tbsp tomato paste
2 tbsp whole wheat flour or whole spelt flour
2 cups (500 ml) veggie broth
½ tsp sage, dried
½ tsp thyme, dried
1 tbsp miso paste
1 bay leaf
2 juniper berries
½ tsp rosemary
2 cups (150g) cooked black or green lentils
1 cup (150g) frozen peas
Season sea salt and pepper
First, fry the chopped ​​onions, garlic and mushrooms in a pan with a little water. To do this, let the water evaporate completely and add some more water when the onions start browning. Do not forget to stir.
Now deglaze the mushrooms with red wine. If you do not use this, you can simply add the balsamic vinegar later.
Add the flour and tomato paste and stir well. Slowly add the vegetable broth, stirring constantly. Now you can add all the remaining ingredients except the lentils and peas. And let it simmer for about 15 minutes.
Get the FULL INSTRUCTION on veeatcookbake.com
#vegansheperdspie #plantbaseddinner #mashedpotatoes #veganholiday #veganchristmasdinner #kcfoodie #vegankochen #kartoffelbrei #veganfood #bestofvegan @bestofvegan #forksoverknives @forksoverknives #wfpb #wholefoodplantbased #vegancooking #vegancasserole
    Instagram post 2191482021640855757_4847535344 This homemade vegan Beef Wellington does not let you miss the traditional meat dish. A perfect entree made from beetroot, tofu, mushrooms and vegetables wrapped in puff pastry or whole grain shortbread will astonish your guests on Thanksgiving or Christmas. This Wellington is ready in no time so you do not have to stand for hours in the kitchen. #veeatcookbake 
Tofu Beet Wellington:
½ onion, finely diced
3 garlic cloves, finely diced
1 small carrot, chopped
1 celery stalk chopped
1 tsp dried rosemary
1 tsp dried thyme
¼ cup red wine
1/2 cup (60g) chopped pecans or sunflower seeds
2 tsp dijon mustard
2 cup (400g) diced cooked beetroot
1 tofu firm
1 tsp smoked paprika
¼ tsp white pepper
4 tbsp nutrional yeast
1 tsp dark miso paste
3 tbsp tapioca starch
8 tbsp bread crumbs
Mushroom Filling:
8 oz (225 g) chopped mushrooms
½ tsp smoked paprika
2 tbsp nutritional yeast
½ tsp nutmeg
2 tsp majoram, dried
1 tsp onion powder, garlic
Extra
1 sheet vegan puff pastry or the wfpb alternative of my pot pie
1 tbsp soy (or other plant) milk, to glaze
coarse sea salt, sesame seeds or poppy seeds, to garnish (optional)
First fry the onions, garlic, carrots and celery in a pan. Always use some water. When the onions are golden brown, deglaze the onions with red wine. If you do not use red wine. Add the balsamic, later.
Now put all ingredients for the "filet" in a food processor and mix until you have a homogeneous dough. Taste the whole thing again.
In the meantime, you can fry the chopped mushrooms in another pan and add the remaining ingredients and season to taste.
Now take out the puff pastry out of the fridge and spread some of the mushrooms on the puff pastry, on the mushrooms you put the oval-shaped tofu roast (it is really soft, but its get firmer when baked) and surround the roast with the remaining mushrooms. Now put the puff pastry around the filling so that the filling is completely closed. 
Full Recipe on veeatcookbake.com
#veganchristmas #vegandinner #veganrecipes #veganwellington #vegankochen #veganeweihnachten #vegancooking #whatveganseatfordinner #veganessen #kcfoodie #forksoverknives @forksoverknives #bestofvegan @bestofvegan #veganshares #puffpastry #beetroot
    Instagram post 2190757233813267804_4847535344 Vegan Pumpkin Mac and Cheese - this lactose-free recipe is creamy and totally autumnal and it's on your table in no time at all. A quick dish with pasta and an uncooked, dairy-free pumpkin cashew cream sauce. You only need 15 minutes of your time and a few ingredients, like roasted pumpkin and cashews, to create this cheesy dish for fast and stressful days of the week as a comfort food. #veeatcookbake 
10 ounces (280g) pasta (whole grain or gluten-free)
Sauce
2 ½ lbs (1kg) pumpkin (butternut squash or hokkaido pumpkin) or 2 cups canned pumpkin puree
1/2 cup (40g) nutritional yeast
1 teaspoon dry mustard powder or 1 tsp dijon mustard
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon smoked paprika
1/4 teaspoon ground nutmeg
1 teaspoon sage
1 ½ teaspoons sea salt + more to taste
1 tablespoon mellow white or yellow miso paste
1 tablespoon tapioca flour or arrowroot flour
1 lemon, juice
¾ cup (120g) raw cashews, soaked
1 ½ cup (360ml) almond milk, unsweetened
3-4 tbsp vegan parmesan
First, start by soaking the cashews in hot water. The next step depends on whether you use ready-made pumpkin puree or if you still have to roast the pumpkin. If you have to roast the pumpkin now, do it. Place the whole pumpkin or chopped pumpkin (goes faster) in the oven until soft.
Cook the noodles according to the package instructions.
When the pumpkin is ready, remove the cashews and add all the ingredients for the sauce to a high speed blender and mix until a super creamy consistency is achieved. This can take 2 minutes and season the sauce again.
Drain the noodles and add the sauce over the noodles and stir well so that the sauce is evenly distributed on the noodles.
#veganpasta #veganmacandcheese #healthypasta #forksoverknives @forksoverknives  @bestofvegan #bestofvegan #thrivemags #vegnews #veganrecipes #quickvegan #easyvegan #plantbasedpasta #lactosefree #dairyfreepasta #veganepasta #vegankochen #vegandeutschland #wfpb #oilfreevegan #wholefoodplantbased #glutenfreevegan #kcfoodie #vegancooking
    Instagram post 2187863039457161916_4847535344 Vegan scalloped potatoes - a casserole that's not just a side dish. These scalloped potatoes with finely sliced ​​potatoes and a tasty roux sauce made from whole wheat flour and plant milk make this casserole irresistible to potato lovers. A potato casserole, prepared quickly and with only a few ingredients, is an eye-catcher at any feast. #veeatcookbake 
about 4 lbs (1.8 kg) Yukon Gold Potatoes with skin
1 yellow onion, medium sized and finely minced
2 garlic cloves, finely minced
3 tbsp whole wheat flour
½ cup vegetable broth
3 cups (750ml) almond milk or other unsweetened plant milk
¾ cup (115g) cashews, soaked
1 ½ tsp onion powder
1 ½ tsp garlic powder
3 tbsp nutritional yeast
1 tsp white miso paste
½ tsp thyme, dried
½ tsp sage, dried
¼ tsp white pepper
1 tsp sea salt and more to season
Cut the potatoes into equal slices. I like to use my food processor and the disk attachment. It is not only super fast, but the potatoes are also the same thickness which helps with baking later. So they are baked through well. 
Next, fry the onions and garlic in a non-stick pan until golden brown. In the meantime, you can put all the ingredients for the sauce in a high speed blender until a creamy sauce is made without any pieces. That is a version of a "Bechamel / Roux Sauce" without using margarine or oil.
Now add the sauce to the onions and let it heat briefly until it thickens and taste the sauce again. Please do not let the sauce boil, otherwise it may be that the sauce subsequently liquefies during the long baking time. Just be careful!
Preheat the oven to 350°F (175°C). Now layer the potatoes with the sauce in a sufficiently large casserole dish.
Now put the pan in the oven and bake the scalloped potatoes for about 1- 1 ½ hours. Please use the knife test here. Poke the potatoes and see if they are soft. If they give some resistance, they are not cooked yet and the casserole needs a little longer.
#vegandinner #vegancooking #veganscallopedpotatoes #scallopedpotatoes #kartoffelauflauf #vegankochen #veganerezepte #veganfoodshare #forksoverknives @forksoverknives #bestofvegan @bestofvegan #wfpb #oilfree #plantbaseddiet #wfpbno #veganrecipes #healthyfood
    Follow on Instagram

    Get Access to my Free Library

    * indicates required

    Privacy Policy

    We love it and are happy when you share! Please note that all images and text on this website are the property of Ve Eat Cook Bake. You are welcome to use one or two photos as long as you link our original post and give us credit. Please do not remove watermarks, do not crop or edit any of our images without our prior written permission. Pinning on Pinterest or sharing on other social media channels is always welcome and I appreciate it very much! All free printables are for private use only. Thank you very much! For further questions contact me here.

    Affiliate Disclaimer

    As an Amazon Associate, I earn from qualifying purchases.On some posts you will find affiliate links. If you click on the link and you decide to buy the item I get a small commission of the price. You do not pay any extra costs. It will be the same price. You will find only products I can recommend to you.

    • Work with me…
    • How it started…
    • Drop me a message
    • Privacy Policy
    • Cookie Policy

    Copyright © 2019 · Ve Eat Cook Bake

    • English
    • German

    Ve Eat Cook Bake Data and Cookie Consent

    We require your consent to the use of cookies and to the collection of data such as IP addresses that enable us and our third party affiliates to provide the personalized content, ads and metrics that support this site. By clicking on "Accept", you consent to the collection of this non-sensitive data. Click "Accept" Find out more.