The BEST healthy coleslaw made with fresh red cabbage, carrots, cilantro, and a kick of heat from jalapeño. There’s no mayo or sugar, just a naturally sweet and slightly tangy dressing with a hint of pure maple syrup. This simple, healthy coleslaw recipe is vegan, paleo & dairy free and perfect for serving all summer!
I don’t know about you, but I have a real addiction to the superfood underdog AKA red cabbage. I’m not sure when the cabbage obsession really started (maybe it was from this salad) but now I’m basically convinced that cabbage needs to be in EVERYTHING. Including this epic healthy coleslaw recipe.
Both red and green cabbages help promote a healthy gut (which is what we’re all about these days), fight inflammation, boost your immunity, and contain plenty of nutrients your body needs. CABBAGE PATCH PARTY.
My favorite thing about cabbage isn’t just the nutrition though. It’s the epic CRUNCH it gives salads and slaws. It’s addicting and I can’t stop putting it in recipes.
While coleslaw is really just made up of a bunch of crunchy, colorful vegetables, traditional coleslaw recipes are usually covered in dressings made up of mayo and sugar. In this healthy, paleo coleslaw recipe we’re skipping the mayo entirely and tossing all of the gorgeous veggies with a tangy, slightly sweet dressing made with apple cider vinegar and simple ingredients to keep the coleslaw vegan and dairy free.
Fun fact: I loved coleslaw as a little girl. I’d ask for big bowls of it with lots of black pepper. Dad made a homemade version with lots of mayo. This version isn’t Dad’s but IT IS for all you millennials. Heh.
TO STORE. While this salad tastes best within a day of being made, you can refrigerate leftovers in an airtight storage container for up to 3 or 4 days (and can save a day or so longer if not yet dressed). Restir and taste for seasoning before serving.
Recipes to pair with this healthy coleslaw
Ingredients in healthy coleslaw
This incredible healthy coleslaw recipe uses fresh ingredients to create a crunchy, bright gut-friendly coleslaw without mayo or sugar. It isn’t your typical coleslaw. It’s a little sweet, a little spicy, and better than that soggy white coleslaw they serve at restaurants. You’ll need:
- Produce: I love using both red and green cabbage for extra crunch and a variety of flavors. Then we’re also adding shredded carrots, jalapeño for a kick of heat, green onion for a little zippiness, and fresh cilantro.
- Nuts: I like to add both pepitas (which are roasted pumpkin seeds) and toasted sliced almonds for a wonderful extra crunch with all of the veggies.
- Olive oil: a bit of olive oil will help the “dressing” coat all of those gorgeous veggies in the coleslaw.
- Apple cider vinegar: use apple cider vinegar to add that tangy delicious flavor found in coleslaw recipes. It’s also great for gut health!
- Pure maple syrup: instead of using granulated sugar like in traditional coleslaw recipes, we’re just using a bit of pure maple syrup to lightly sweeten the coleslaw. Feel free to adjust depending on how sweet you like it.
- Garlic: a little garlicky flavor makes this healthy coleslaw extra delicious.
- Cayenne pepper: add a pinch of cayenne for a little extra heat, or feel free to omit.
- Salt & pepper: to bring all of the flavors together.
Tangy Vinegar Coleslaw Recipe (No Mayo Coleslaw!)
FAQ
How can you tell if coleslaw has gone bad?
How long will homemade coleslaw last?
Is coleslaw good after 5 days?
How long should coleslaw sit in the fridge?
How long can you keep leftover coleslaw?
If the coleslaw contains mayonnaise, it is advised that you consume it within 2-3 days as mayo can spoil quickly. If you are storing leftover coleslaw, make sure to keep it in an airtight container to maintain its freshness. Avoid leaving it out at room temperature for more than 2 hours as this can lead to bacterial growth.
Can coleslaw go bad after 2 hours?
After two hours, harmful bacteria can start to grow. Even if the coleslaw was stored in the refrigerator prior to serving, it could quickly dip into what food safety rules call the “Danger Zone” after being set out. The danger zone is between 40 and 140 degrees Fahrenheit; this is the range of temperatures where bacteria thrive.
Does coleslaw need to be refrigerated?
And that’s true, perishable food does need to be refrigerated. However, it’s actually not the mayo that makes coleslaw exceptionally susceptible to spoilage at warmer temperatures — it’s the cabbage. In the realm of food safety, most vegetables (cabbage included) are known as low-acid foods.
How long does Carolina coleslaw last?
If it’s properly sealed in a container, it will be good for 3 to 5 days. However, your Carolina coleslaw will become soggier the longer it sits. So it’s better to eat it right away and don’t let it stay in the fridge for a long time.