Go Back
Print

Oil-Free Cabbage and Apple Slaw

If you're looking for an alternative to the typical creamy fat-laden coleslaw, this Oil-Free Cabbage and Apple Slaw will delight you!

Course Salad, Side Dish
Cuisine gluten-free, oil-free, vegan
Author Trish Hall

Ingredients

  • 4 cups shredded cabbage (Packed)
  • 1/2 cup red onion, sliced
  • 1 cup grated or julienned carrots
  • 2 cups chopped apple
  • 1/4 cup white balsamic (I used California Balsamic Cilantro Herb) Optional! If not using this, read the note below.
  • 1/4 cup apple cider vinegar If using only ACV without a balsamic, add the maple syrup or other sweetener.
  • 2 tbsp maple syrup Optional! Read the notes above.
  • 1/2 tsp celery seeds
  • 1//2-1 tsp salt Optional
  • pinch red peppers or your favorite form of spicy!

Instructions

  1. Shred the cabbage with a slicing blade on the food processor or cut thinly by hand. Using the same blade, slice the onions.

  2. Grate or julienne cut the carrots.

  3. Chop the apples into 1/2"-1" pieces.

  4. If using, chop the cilantro.

  5. Add all the above to a large mixing bowl.

  6. in a small measuring cup or bowl, mix the vinegars of your choice. (Read the notes next to the ingredient list for options)

  7. Mix the cabbage, carrot, and onions and optional cilantro well.

  8. Sprinkle with the optional celery seeds, red pepper, and salt, if using.

  9. Pour the vinegar mixture over all and toss well.

  10. It's best to let this sit for an hour or so in the fridge before serving so the flavors can meld.

  11. Toss and serve as a side dish or pile it onto your favorite veggie burger or crabby patty.