Fresh, bright, and straightforward to put together, Cabbage Coleslaw | Cabbage Salad is a gluten-free, vegan World side dish made with simple everyday ingredients in about 15 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.
Recipe Snapshot
- Prep time: 15 minutes
- Cook time: Not specified
- Total time: 15 minutes
- Yield: 2
- Category: Side Dish
- Cuisine: World
Ingredients
- 2 cups cabbage (- shredded)
- ¼ cup spring onions (- chopped, (scallions) or use onions instead)
- ⅓ to ½ cup carrot (- grated, optional)
- ¼ cup mayonnaise (- eggless or vegan, add as needed)
- ½ teaspoon lemon juice (or add as required)
- 1 teaspoon sugar (or add as required)
- salt (as required)
- black pepper (as required)
Method
- First rinse half of a small to medium-sized cabbage. Remove the outer layer if it has bruises or spots or if it looks dry.
- Shred the cabbage thinly. Measure and you will need 2 cups of the shredded cabbage.
- You can also shred the cabbage in a food processor.
- Next in a mixing bowl, take the mayonnaise first.
- Then add the lemon juice, sugar, salt and pepper.
- Stir and mix well to a smooth and even dressing.
- Then add the cabbage and spring onions. Mix again very well.
- Serve as a side with your meals or top your sandwiches, wraps or burgers with the Cabbage Coleslaw.
- You can also refrigerate the coleslaw for 1 to 2 days.
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.
