Snappy Crunchy Vegan Coleslaw

Easy, Tasty, Quick Slaw (no mayo) from Karina Gluten-Free Goddess #vegan

A tasty slaw recipe without a drop of mayo.

Crunchy, Fresh, Raw

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

By Karina Allrich May 2009. Updated 2025.

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- on the spur of the moment- inspired by vegetarian author Nava Atlas.

Ingredients:

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

Instructions:

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.