Coleslaw is a summer favorite and I made a version without any animal products. My coleslaw takes just a few minutes to prepare and will keep well in the fridge for a week or more in an airtight container. This coleslaw is light and extremely enjoyable.
I created the recipe out of the need to finish some cabbage that I had in my refrigerator one week. Coleslaw came to mind and I searched for healthy, plant-based recipes for coleslaw. I came across no recipes online that fit my standards so I decided to mix and match parts of various recipes to suit my desires and equipment available. The first time I ate my Colorful Coleslaw I thought it was good. A few days later I thought it was even better! If you have enough patience to allow the coleslaw to marinate in the fridge for a few days you will be rewarded. If you can’t, you will still enjoy yourself nonetheless.
You may be surprised to find a coleslaw recipe that is not creamy (and full of mayonnaise or fat) but I dare you to give this one a try. Allowing the coleslaw to marinate for 24 hours or more allows the flavor to develop and enhance. Colorful Coleslaw is perfect for taking to a picnic, potluck or to the lake on a warm day.
Vegan and free of added salt, oil, gluten, soy, nuts and seeds.
Reasons to love this recipe: practically fat-free, 10 ingredients or less, keeps well refrigerated, low maintenance
- 3 cups cabbage, grated
- 1 cup carrot, grated
- 1 cup zucchini, grated
- 4 tsp of sugar
- 1/4 cup white wine vinegar
- 2 tbsp dry parsley
- Black pepper to taste
Combine prepared ingredients in a bowl and toss. Chill for at least 6 hours before enjoyment, but it is better to allow it to sit for 24 hours or more.