Vegan Red Cabbage Slaw

vegan red, purple coleslaw with red cabbage (wfpb)

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.

Course Salad

Cuisine German

Keyword appetizer, cabbage, coleslaw, cooking, dinner, gluten free, healthy, light, low calorie, low carb, lunch, oil-free, salad, slaw, vegan, vegetarian

Prep Time 15

Cook Time 15

Total Time 30

Servings

Author Jasmin

Equipment

Food Processor

Ingredients

1 small red cabbage
2 shallots
4 tablespoon apple cider vinegar
2 tablespoon Water
1-1.5 teaspoon salt
Pepper
Opt. Caraway

Instructions

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.
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.