Red Cabbage & Apple Coleslaw

Coleslaw, salad, side dish, gluten free, dairy free

Coleslaw for me has to have a crunch factor.  I used to find many store-bought coleslaws are just tubs of a mayo dressing with a few veggies thrown in for good measure and the only taste that came through was onion.  Or maybe I just bought terrible coleslaw!

The thing is, coleslaw is so easy to make and you can decide what vegetables to put in, change red cabbage for white, add grated sweet potato or parsnip, instead of a mayo/yoghurt dressing go for a vinaigrette, add dried fruit.  There are plenty of options.

For the recipe below I kept things simple.  A traditional mix of cabbage, onion and carrot with an added crunch from an apple.  I like to cut my apple into thick batons but you can dice the apple if you’d prefer.  I’ve tried using grated apple before, however, it browns quite quickly and you lose the crunch.

I like to shred and grate my vegetables by hand, I find it quite relaxing as it gives me a few moments of quiet time but if time is of the essence, whack your vegetables through the grating blade on a food processor.

Serve this as a side dish, on a sandwich or wrap or top with some mixed seeds and have a small bowl as a snack.

Red cabbage has the highest content of vitamin C compared to other cabbages.  Cabbage also supports the liver as it stimulates it to produce an antioxidant called glutathione which helps with liver detoxification.


-1/2 small red cabbage, outer leaves & core removed & cleaned, roughly shredded

-1 carrot, trimmed (peeled if not organic) washed & grated

-1/4 small red onion, finely diced

-1 apple (I used Golden Delicious), cored & cut into batons


-2 Tbsp. mayonnaise

-2 Tbsp. dairy free yoghurt (I use coconut)

-1 tsp. fresh lemon juice

-1 tsp. Dijon mustard

-salt & pepper to taste

How To Make

In a small bowl, combine all the dressing ingredients and mix well.  Have a taste test and add more salt & pepper if needed.

In a large bowl combine all the vegetables and apple and mix well – it’s easiest just to use your hands here.

Pour the dressing over coleslaw and mix well until the dressing is evenly distributed.

Serve immediately or place in an airtight container and store in the refrigerator for up to 4 days.



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