Back to Basics: No-Mayo Coleslaw


This may look like a boring bowl of shredded cabbage, but please trust me, it is anything but boring. This is my Basic No-Mayo Coleslaw and it boasts a fantastically bright tangy flavour, with just the right hint of sweetness.

I’ve never really been interested in coleslaw before and until a few months ago had never tried making it. All those creamy mayo-based ones have always kind of grossed me out. When I realized a great way to use up that big hunk of cabbage sitting in the fridge (and get a salad out of the deal while I was seriously low on other salad ingredients) would be to try making coleslaw the last thing I was interested in was a creamy vegan-mayo based recipe. After a bit of searching around through recipes I decided on my dressing ingredients. I know that if I cover any salad with a tangy acidic dressing I will have no problem devouring it, so I followed the same rule with this coleslaw.

I’ve made this coleslaw three more times since that last time and I find it seriously addictive. It makes a great side-dish, or an addition to a wrap or taco. I’ve also enjoyed it as is, topped with some spicy saucy lentils. Also, cabbage is usually super cheap, it lasts almost forever, and you probably all the dressing ingredients in your kitchen. So go make coleslaw!


Basic No-Mayo Coleslaw
4 cups shredded cabbage (red or green or both)
2 tbsp lemon or lime juice
1 tbsp red wine vinegar
1 tbsp olive oil (or try Vega Antioxidant Omega Oil Blend)
1 tbsp maple syrup
1/8 tsp sea salt
Fresh ground black pepper

Place all dressing ingredients in a large bowl (large enough for the entire recipe) and whisk until combined. Add cabbage to bowl and toss until dressing covers all of the cabbage. You can enjoy this coleslaw immediately but it will be even better if it sits for a few hours. This will keep in the fridge for a few days. Just stir before eating. Enjoy!


One of the best things about basic recipes like this one is that they are a great starting point for creating more complicated recipes. You can choose either lemon or lime juice, choose your oil, and even substitute agave for the maple syrup. Also, feel free to substitute part of the cabbage for shredded carrot or broccoli stem (or maybe a pre-packaged coleslaw mix if you’re really short on time and energy). Adding some cayenne pepper or crushed red pepper flakes would make for a spicy coleslaw, or adding one of your favourite spices or herbs could make for a tasty variation. Whatever you choose, you should end up with a delicious coleslaw!


This recipe has been submitted to Healthy Vegan Friday #28 and Meatless Mondays A-Z #31 (Create With Cabbage).

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Southwest Confetti Quinoa Salad with Chipotle Vinaigrette

Vegan MoFo 2012 Post #5

Look at all that good stuff! Can you tell why I call this a ‘confetti’ salad?

I am in love with this Southwest Confetti Quinoa Salad! In not much longer than it takes to cook a pot of quinoa (20 minutes) you can have a big beautiful bowl of hearty salad, stuffed full of beans, vegetables, and lots of flavour. And this includes the Chipotle Vinaigrette. And this recipe makes roughly five cups, so you have lots to share, or can enjoy it all week long, like I did.

Southwest Confetti Quinoa Salad
1/2 cup dry quinoa
1 cup water
1/2 cup corn, cooked (I microwaved some frozen corn)
1 cup chopped cabbage
1/2 cup diced orange pepper
1/2 cup diced red pepper
1/4 cup roughly chopped black olives
1 jalapeño, finely diced (seeds and ribs removed if you don’t want your salad spicy)
1 398ml can (1 cup) pinto beans (or black beans), drained and rinsed
Zest of 1 lime
Optional topping: diced avocado

Chipotle Vinaigrette:
1/2 tsp minced garlic
Juice of 1 lime (2 – 2 1/2 tbsp)
2 tbsp red wine vinegar
2 tbsp extra virgin olive oil
1 tsp prepared Dijon mustard
1/8 tsp sea salt
1/2 tsp ground cumin
1/4-1/2 tsp chipotle pepper powder (depending on your preferred level of spiciness)

Place quinoa and water in a pot over medium-high heat and bring to a boil. Reduce to low heat, cover, and let simmer for 12 minutes. Remove lid and stir chopped cabbage into the quinoa. Cover, and let simmer a few more minutes, until the quinoa is fully cooked. Turn off heat and transfer quinoa to a large bowl or container (if you use one with a lid you won’t need to use another dish). Zest the lime over the bowl, and set quinoa aside.

While quinoa cools a bit, prepare the Chipotle Vinaigrette. Just place all ingredients in a jar with a tight fitting lid and shake until thoroughly combined.

Stir the corn, orange pepper, red pepper, jalapeño, olives, and beans into the quinoa. Pour the dressing over top and mix thoroughly. Cover salad, and place in fridge to cool. You can eat this right away, while its still warm, but the flavour will be better once its cooled and had a chance to sit for a while. Make sure you stir the salad again before serving. Enjoy!

This recipe was submitted to Healthy Vegan Fridays #11.

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You May Also Enjoy:
Mediterranean Grilled Vegetable Couscous Salad, Spicy Lime Tofu Nuggets, or Avocado Toast with Balsamic Vinegar