Vegan Apple Cider Vinegar Coleslaw

Total time35 min

Prep time15 min

Cook time0 min

Crunchy green and red cabbage get shredded together with grated carrot, scallions, and fresh parsley for a slaw that's as colorful as it is crisp. The dressing whisks together tangy apple cider vinegar, olive oil, warm ginger, and golden turmeric into a bright, zippy coating that clings to every strand. A short 20-minute rest is all it takes for the cabbage to soften just slightly and soak up all that flavor without going limp. Finished with a scatter of fresh cilantro, this one’s light, punchy, and endlessly snackable straight out of the bowl. It’s an easy make-ahead side that holds up well in the fridge, and it fits neatly into a vegan spread alongside grilled dishes, tacos, or sandwiches.

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Ingredients

6 servings

For the slaw

½ medium head green cabbage (about 6 cups), cored and thinly sliced
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¼ medium head red cabbage (about 2 cups), cored and thinly sliced
2 medium carrots, peeled and grated
3 scallions, thinly sliced (green tops only)
¼ cup fresh parsley, roughly chopped

For the dressing

¼ cup apple cider vinegar
3 tbsp olive oil
1 tbsp honey
Chef's tip
Use the same amount. Maple syrup is a little thinner and less sticky than honey.
½ tsp fine sea salt
¼ tsp ground ginger
¼ tsp ground turmeric

For serving

2 tbsp fresh cilantro, roughly chopped (optional)

Instructions

1
Combine the green cabbage, red cabbage, carrots, scallion greens, and parsley in a large mixing bowl and toss to distribute evenly.
2
In a small bowl, whisk together the apple cider vinegar, olive oil, honey, sea salt, ground ginger, and ground turmeric until the honey is fully dissolved and the dressing is uniform.

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