No mayo coleslaw with purple cabbage is a healthy, crunchy addition to your next brunch spread. Made without mayo, you’ll love how tangy and flavorful this vegan coleslaw is.
This no mayo coleslaw is a healthier alternative with an addictive crunch.
This healthy coleslaw recipe is made with fresh purple and green cabbage, shredded carrots, and mixed seeds for a wonderfully addictive crunch with every bite.
And in place of mayo, this vibrant purple slaw is tossed in a simple yet flavorful lemon olive oil dressing.
This no mayo coleslaw is not only healthier, but it’s also packed with flavor and texture. It’s easy serve some vegan coleslaw with your next brunch!
Is coleslaw healthy to eat?
The good news: coleslaws are are made from a lot of veggies!
But despite being made from shredded fresh vegetables, many coleslaw recipes are high in saturated fat and calories thanks to the mayo. Plus, traditional recipes are also sweetened with white sugar.
So in many senses, coleslaw isn’t always healthy to eat.
Yet, I love the idea of coleslaw because it contains so many crunchy veggies. So I decided to make my own healthy option instead.
This vegan coleslaw is a more nutritious option
This is a delicious coleslaw recipe, no mayo required. It’s also free of white sugar.
Instead, this vegan coleslaw recipe is made from a handful of nutritious ingredients, including:
- Green and purple cabbage: high in fiber and a good source of important nutrients like vitamins C and K.
- Carrots: rich in beta-carotene, which is a type of antioxidant that’s important for eye and immune health.
- Mixed seeds: seeds provide a dose of healthy fats and protein, as well as are good sources of essential minerals like magnesium and calcium.
- Raisins: provide natural sweetness as well as little fiber.
- Olive oil: rich in healthy, monounsaturated fats.
Why I love using purple cabbage in this no mayo coleslaw recipe
I love using purple cabbage in coleslaw as it’s both colorful and nutritious.
Purple cabbage adds a pop of color to no mayo slaw
Purple cabbage’s vibrant color really makes this vegan coleslaw recipe stand out.
Plus, because there isn’t any mayo in the recipe, the purple really pops. It’s gorgeous!
If you haven’t cooked with purple cabbage before, you may be surprised to see the water turn a purplish-blue color when you wash it. But, there’s no reason to worry, it’s totally okay and normal.
Health benefits of using purple cabbage in slaw
Purple cabbage is more than just pretty to look at.
According to an article from Harvard, its purple coloring is actually due to a group of antioxidants called anthocyanins.
Purple cabbage is also an excellent source of vitamin C, which is important for keeping our immune systems running strong, as well as vitamins K, A, and B6.
And don’t forget about fiber! Both green and purple cabbages are good sources of fiber, which is good for gut health!
Seeds aren’t traditional, but they do add a wonderful crunch to this no mayo coleslaw
I love the taste and texture of the seeds in this no mayo coleslaw. They give it such a good crunch.
For this purple cabbage slaw, I used a combination of seeds including:
- Sunflower seeds
- Pepitas (pumpkin seeds)
- Brown flax seeds
- Golden flax seeds
TIP: While you can make your own seed mix, I like the convenience of buying a pre-mixed option like this one.
How to make this healthy coleslaw recipe
Making this healthy coleslaw recipe is easy, but it takes a bit of time to slice and chop all the ingredients by hand.
TIP: To speed things up, I like to use my food processor to do all the knife work for me.
Tips for prepping vegetables with a food processor
To make no mayo coleslaw using a food processor I recommend using two different disks:
- A grating disk for the carrots.
- A slicing disk for the cabbage
Not only do these disks make the process faster, but they also make you cabbage slices nice and uniform in size. (See example pictures here.)
The olive oil and lemon dressing is simple, yet so flavorful
Instead of a mayo-based sauce, this vegan coleslaw is dressed with a simple, yet flavorful olive oil and lemon dressing.
It’s a very straight-forward dressing made with olive oil, lemon juice, salt, and garlic. But then, for a little middle eastern flare, I also add a pinch of ground cumin.
While the flavor is faint, I highly recommend keeping the cumin in this dressing as you can definitely taste the difference without it.
No mayo coleslaw can be made ahead of time
I usually make this no mayo coleslaw a few hours before serving so that the flavors have time to develop.
But if you’re not going to serve it until the next day, to save time, I recommend prepping all the veggies the night before. Then in the morning, just toss on the dressing.
While it will get softer a day or two after making it, this purple cabbage slaw still makes for tasty leftovers. Simply keep it stored in the fridge for up to 3 days.
Can vegans eat coleslaw?
Usually vegans cannot eat coleslaw. Mayo typically is made with egg yolks, which aren’t vegan.
However, since this healthy coleslaw recipe doesn’t use mayo, it’s vegan-friendly!
This no mayo slaw is also perfect for parties, especially when catering to different dietary requirements and allergies.
Not only is it suitable for vegans, but it’s also:
Does coleslaw contain egg?
Usually coleslaw contains mayo because of the eggs.
But as my son has an egg allergy, it prompted me to make this recipe. I needed to skip the mayo. So, this healthy coleslaw recipe is completely free of egg.
This no mayo slaw makes for a great brunch salad
Coleslaw is usually reserved as a side dish for dinner or as a topping on pulled chicken sandwiches. But, I actually love serving this no mayo coleslaw as a brunch salad.
To make it a little more brunchy, I recommend adding a poached egg on top or serving it alongside breakfast sausage.
This no mayo slaw also pairs well with my keto tuna omelette recipe.
How to make a big brunch board
Throwing a brunch party? I recommend making a big brunch board. Not only does it look nice, but it takes the pressure off of you by letting your guests mix and match foods to create their ideal breakfast.
There’s no limit when it comes to foods that you can add to your brunch board.
To go with this purple cabbage slaw, I included bagels, cream cheese, hummus, smoked salmon, hard boiled eggs, grapes, olives, cucumbers, and cherry tomatoes.
And to display all this food, I used a large wooden cutting board with a handle.
While the handle isn’t necessarily, I like how it looks. Love it too? This is the big brunch board I used in the photo.
No mayo coleslaw with purple cabbage is a deliciously healthy addition to your next brunch party
I really hope this healthy coleslaw recipe makes it on your table soon.
It’s definitely a recipe we make when we need an easy, yet healthy side dish. Any questions? Feel free to ask in the comments below or email firstname.lastname@example.org
No Mayo Coleslaw with Purple Cabbage (Healthy and Vegan)Print Recipe
- 2 cups sliced purple cabbage
- 2 cups sliced green cabbage (also called white cabbage in UK)
- 2 cups grated carrots
- 3/4 cups toasted mixed seeds (I use a mix of sunflower seeds, pepitas (pumpkin seeds), brown flax seeds and golden flax seeds)
- 2 tablespoons chopped pickles
- 1/4 cup raisins
- 2 tablespoons chopped parsley – optional, for garnish
Olive Oil and Lemon Dressing
- 1/4 cup extra virgin olive oil
- 2 tablespoons lemon juice
- 1 small clove of garlic – very finely minced or pressed
- 1/8 teaspoon ground cumin
- 3/4 teaspoon sea salt
- In a small bowl, whisk together the olive oil, lemon juice, garlic, cumin and salt.
- In a large bowl, toss cabbages and carrots together.
- Pour the dressing over the slaw and mix well.
- Toss in the seeds, pickles and raisins. If you are serving on a big platter, you can reserve some of the seeds and raisins to sprinkle on the very top.
- Sprinkle on some parsley as garnish.