Colorful Vinegar Coleslaw {Gluten Free, Vegan, Paleo}
If you’re looking for the perfect coleslaw recipe to serve as a side all summer long, then this colorful vinegar coleslaw is for you! It’s a vinegar based coleslaw, making this recipe gluten free, dairy free, vegan and paleo. Plus, there are no refined sugars!
This coleslaw recipe is a little sweet, a little tangy, and so simple to make. The coleslaw is colorful, tasty and a great addition to the warmer weather!
Colorful Vinegar Coleslaw Recipe
This colorful coleslaw recipe is a classic dish with a twist. Cruciferous vegetables are often overlooked on our plates unless they’re smothered with mayonnaise or cheese. And yet they’re so beneficial for you all on their own!
Cabbage is a great source of both Vitamin C and Vitamin K. Opting for purple cabbage over green boosts the antioxidant content even more. They’re also full of fiber which can help keep your tummy happy on a regular basis.
When you fill your plate, the goal is to aim for color. Eating colorful foods is one of the easiest ways to boost your nutrient intake. This coleslaw makes that goal simple by using two different cabbages (purple and green) as well as carrots. Plus, it looks so beautiful when you can combine different colors in one dish!
Instead of loading your nutrient-dense meal with heavy sauces, this slaw recipe uses simple ingredients, such as apple cider vinegar and balsamic vinegar, to give it its flavor. The vinegar helps make it a bit tangy while the coconut syrup keeps it sweet. Wildly Organic Coconut Syrup is a great alternative to regular sweeteners because it’s minimally processed and sticky, which helps hold the slaw together a bit more.
This colorful vinegar coleslaw tastes best when the veggies are grated as it allows the cabbage to absorb more liquid and flavor. However, sometimes manually grating them all will give you an arm workout for the day. If you’re not up to it, use a food processor and shred the cabbage instead.
This healthy coleslaw is a classic recipe remade with a twist. It’s easy to make, allergy friendly and the perfect addition to a simple dinner. Plus, it gives you quite a nutrient boost from all the veggies!
Need more tasty side dishes? You’ll Love these veggie-based recipes!
- Spicy Roasted Green Beans {Keto, Low Carb, Paleo, Vegan}
- Mixed Greens Salad with Roasted Red Peppers {Paleo, Vegan, Low Carb}
- Candied Brussels Sprouts {Paleo, Gluten-Free, Dairy-Free, Vegan}
- Spring Salad with Roasted Fennel & Coconut Vinaigrette
- Low-Carb Paleo Tabbouleh
What will you serve with this Colorful Vinegar Coleslaw recipe?
- 1 large carrotgrated
- 1/2 purple cabbagegrated (about 2.5 cups total)
- 1/4 green cabbagegrated (about 1.5 cups total)
- 1/2teaspoon Wildly Organic Himalayan Pink Salt
- 2tablespoons Wildly Organic Olive Oil
- 5tablespoons apple cider vinegar
- 1tablespoon balsamic vinegar
- 1tablespoon Wildly Organic Coconut Syrup
- 1tablespoon stone ground mustard
- 1teaspoon garlic powder
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Grate your carrot, purple cabbage, and green cabbage using either a hand held grater or shred them using a food processor. Place them in a large bowl.
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Massage the pink sea salt into the cabbage for about a minute. Then, let rest while you make the dressing.
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In a small bowl, combine the oil, apple cider vinegar, balsamic vinegar, coconut syrup, ground mustard, and garlic powder. Whisk to combine.
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Pour the dressing over the cabbage mixture and stir until everything is coated well.
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Let sit in the refrigerator overnight for the flavors to meld.
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