Snappy Crunchy Vegan Coleslaw (No Mayo!)

vegan slaw with no mayo
A tasty slaw recipe without a drop of mayo.

Here's a crisp and crunchy slaw recipe without a drop of mayo. That's what I'm craving. How about you? Stop by and share your favorite spring side dish recipe in comments.

From the archives: By April I'm itchy with anticipation. By May I'm storing sweaters and mittens. Winter is behind us. Spring is officially here. Days are longer, inch by inch. If not for juniper allergies I might even be out walking, testing out my new cocoa suede sneakers- albeit gently, Dear Reader, treading softly down our bumpy dirt road, shiny new walking cane in hand.

The craving for comfort food is fading. Slow cooked stews, Sweet Potato Shepherd's Pie, and bowls piled high with embarrassingly hefty mounds of gluten-free pasta are feeling a tad, well, bottom heavy. Thick. You know, like the more-than-an-inch pie roll I've acquired around my waist. My great grandmother Josefa would be kvelling, She no longer eats like a bird! (Yeah, well, that's obvious.)

And while I believe the Sweet Husband when he tells me he likes me with more meat on my bones- and who am I to complain about (finally!) absorbing food and calories after years of celiac malabsorption- your intrepid expanding goddess is simply hankering for lighter fare.

Something to perk up the taste buds.

Something with snap and crunch. Something fresh and green that makes you feel virtuous and light and happy to be alive with summer on its way.

Snappy Crunchy Vegan Coleslaw Recipe

This fresh and simple slaw is not only gluten-free, it's dairy-free and egg-free. Not a dab of mayo in sight. Change out the golden raisins with dried cranberries for an unexpected twist. I made this up for Alex and Jessica- on the spur of the moment- inspired by Nava Atlas. I reviewed one of Nava's vegetarian cookbooks here.


2 heaping cups chilled cabbage- ideally, some green and some purple- shredded thin
1 tart or sweet apple, peeled, julienned
1 smallish carrot, julienned
Half a smallish red onion, sliced thin
1/4 cup golden raisins- or dried cranberries
3-4 tablespoons light and grassy extra virgin olive oil, as needed
1 tablespoon Champagne vinegar or apple cider vinegar, to taste
1-2 teaspoons organic raw agave nectar, to taste
1/2 teaspoon caraway seeds
1/2 teaspoon dill
A small pinch of cumin
Sea salt and fresh ground pepper, to taste


Toss the shredded cabbage, apple, carrot, red onion and golden raisins into a large bowl and stir to mix. Drizzle with the olive oil- enough to coat, but don't drown it.

Sprinkle with vinegar, agave nectar, caraway, dill, cumin, sea salt and pepper, to taste. Toss to coat.

Taste test- does it need more oil? More vinegar? A tad more caraway? Sea salt? Adjust the seasoning.

Serve immediately.

Makes 4 side servings.

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Kalyn said...

Sounds just fabulous. I'm big into the cabbage salads these days too, just made one that I'll be posting this week. There's something about red and green cabbage mixed that just makes me happy!

Lis Garrett said...

Oh, now THAT looks lovely, and I'm sure it tastes wonderful. I'm definitely hanging onto this recipe for those warm-weather picnics. :-)

Slacker Mom (aka Mrs. GF) said...

This looks so light and fresh! Yum!! I need to get some cabbage next grocery trip.

Hmm, and maybe a little spice added to pepper?


Lynn Barry said...

Never thought about apples in coleslaw...yum yum..thanks! HUGS

nora-nora-bo-bora said...

Ooooo.. Ad my 4yo will snap it up with the cranberry twist! (Of course my hubby is in the background saying "WHAT is a caraway seed?").

If you have some spare time, would you mind stopping by my blog and giving me some "moist n' fluffy" tips? You really ARE a goddess! :)

islandlass said...

As someone who is gluten intolerant, a visual artist and loves to write, I'm enjoying your blog immensely. I fool myself when reading all the great recipes that I'm a cook too, but unfortunately am only one in spirit, as the flesh is yet too weak!


kaysdays said...

I just read your "Allergic to everything" entry from last year. I sympathize and empathize. I also believe I might not have developed other allergies if I'd known all along that I was allergic to wheat.

I hope we both pull off some miraculous healing!

I'm feeling encouraged today because I've just made (and eaten!) my first "legal" cake. It's a little heavy, and way to sweet, but IT'S CAKE!

Your gluten free, corn free, soy free, broccoli free, cabbage free, pineapple free, banana free, baking soda free, gum free, spice free blog buddy,


P.S. I forgot to tell you the good news: I don't have gout, lupus, cancer, diabetes, sciatica or planter's fasciitis. And I'm not going blind. It was the food allergies.

elsepeth27 said...

Hi! Mmm, I love Coleslaw, as does my father. Perhaps I'll try this out the next time I go home, though he is kind of a traditionalist, he's usually willing to try new things. :)

Also, as a follow up on our cake discussion a while back, I made a dark chocolate cake today that turned out really great. I'll be posting the recipe (hopefully) tomorrow, if you want to check it out. And it's sans wheat, eggs, and milk! I'd love your feedback. :)

<3 Beth

Sheltie Girl said...

I love cole slaw too and this looks delicious. I'm glad to hear that you are healing and getting out.

Sheltie Girl @ Gluten a Go Go

LisaT said...

Sounds delish! I like to make mine with buttermilk ranch dressing and cumin. I know dairy is off limits for you but you asked! ;-)

Krissypoo said...

I've made this the last two days. It is SO good! The crunchy cabbage, the bite of vinegar, the sweet apple and raisin...


Needless to say, I've eaten an entire head of cabbage in less than 24 hours. Ha! Of course, I've made changes...less oil and added toasted walnuts. Regardless, this one is a winner!

Karina said...

Kalyn- I love your cabbage salads!

Hi Lis! This is a def for picnics.

Hey SM! Exactly- light & fresh. Although it is snowing today. WTF?

Lynn- I try to sneak apples in a lot of things. ;)

Thanks, Nora! I'll stop by.

Hey Hil- You're too funny. ;)

Kay- Oh my! Have you got a list, too. Hang in there, Sistah, we're surfing the same wave. ;)

Elsepeth- Hope your Dad approves. ;)

Thanks, Sheltie Girl! :)

LisaT- Buttermilk sounds like a yummy dressing ingredient for coleslaw. Hmmm...maybe a dairy-free "buttermilk"?

Krissypoo- Heaven? Well I can't ask for more than that! Thanks, Darling.



MissO said...

It's forcasted to be 104 in Portland today and I knew I needed something light and fresh to eat... so, I ran out and whipped this up. I dropped the caraway seeds and just did extra dill. YUM YUM YUM! Thanks for the great recipe :-)

Amanda on Maui said...

As the seasons change, so do our food needs and our yearnings for certain flavors. It's a good thing the foods available change too.

Now if only people would stick to the heavier carbs in the winter and shift back to the lighter foods in the summer, I think we'd be a healthier world.

The problems of having every kind of food available all year long.

Ardene said...

Sounds good. My favorite is a Cambodian style slaw with fresh basil, cilantro & mint, some hot peppers, lime juice & fish sauce.

I also like one my sisters make with noodles & almonds, but am working on seasonings since it contains ranch dressing mix.

Who knew cabbage could be so good?

Steph said...


How do you prevent the apples from going brown?


Karina Allrich said...

Miss O - I love dill with cabbage.

Amanda- No doubt!

Ardene- I love your combination of flavors. Sounds delicious.

Steph- I make and serve mine right away; never had apples go brown; vinegar helps, I imagine. If you like you could always toss the apple in lemon or lime juice to coat, first. Or switch out the vinegar for lemon juice (if you needed to make it ahead of time).


Bear and Bones Mama said...

I just want to tell you how much I enjoy your recipes. I recently made Alex's favorite baked chicken Med for 40 and got rave reviews. This morning I baked the english muffins and they were sooo sooo sooo good. My 4 year old celiac had never had an english muffin and loved them! So did I, a 38 year old celiac, and also my friend, a 39 year old gluten intolerant person with MS. All of our eyes rolled back in our heads with joy. Thank you!

Kalee R. said...

Hi Karina,

As a food-fanatic that is part of a gluten and egg sensitive gene pool, I am absolutely over the moon about finding your blog. I thought for sure I'd be trying out one of your baked goods first, but instead threw this coleslaw together last night. Absolutely delicious! I think it's my new favorite way to fix cabbage. We had some left over (only two people eating it - picky little brother thought the idea was 'weird'), and it still tasted pretty good today. I very much look forward to trying more of your recipes in the future. :^)


Kalyn said...

Yaay for the Santa Monica farmers market! I've been there, but not nearly enough times yet!

garbs1224 said...

I've been on the anti-inflammatory diet which limits me AKA no dairy and no gluten.. I tried this out the other night and loved it. Just want to thank you for all your recipes and ideas.. allows for me to be more positive in the condition im in


i heart food connect said...

i accidentally upstaged my partner with a version of this salad. he cooked a bbq for his sister and mother; my only contribution was this salad which was left over from the night before.

i made it with what i had onhand so it was a little different. half a red cabbage, a carrot, both julinned, a couple of big clumps of alfalfa sprouts, a handful each of sunflower, sesame and pumpkin seeds (for extra crunch), a couple of big spoons of tahini and half an avacado (for creaminess), and a few good shakes of sesame oil and rice bran oil. i didn't have onion so had to put lots of finely chopped shallots instead (red onion would have been better though). i then sprinkled maybe a quarter of a cup of shredded coconut and a big handful of sultanas. with some apple cider vinegar and salt and freshly ground pepper.

alchemy! his mum kept saying how much she liked it. whoops!

Jehan al Noor said...

YUM just whipped this up with a few subs (my grocer was out of red onions and green raisins). So I subbed sweet onion for the red, poppy seeds for the caraway (never did like caraway), fresh ripe blueberries for the raisins and honey for agave and OMG it rocks!!! Thanks for the "base recipe" and a reminder that slaw can be claw without the mayo!

Anonymous said...

This is absolutely FABULOUS!! I'm not a fan of dill, so I left that out, but I almost ate the entire bowl in one sitting. Thanks for your website and wonderful recipes!

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