Cabbage Slaw

I have always loved tangy, sour things. So it’s no surprise that I am a sucker for things like coleslaw, sauerkraut, kimchi, kombucha, and just plain old lemons. Sour is such a fun and exciting taste. Both of my kids are sour fanatics too. I remember them loving to eat lemons as babies. A PMC study found that “children who preferred the extreme sour tastes were significantly less food neophobic”. So enjoy those lemons! I really enjoy sharing my love of food with my children. We love to go on tasting adventures when we travel and try all sorts of new foods. While visiting Panama, we went on a guided farm tour, where we got to try native plants, and we saw red poison dart frogs, by far the highlight of our whole trip!

Back to the best coleslaw recipe. This simple homemade coleslaw recipe is tasty because it is all so fresh: crunchy cabbage, carrots, fragrant fresh dill, and sour Granny Smith apples. Tossed in an easy mayo, lemon vinaigrette dressing.

How to Make Cabbage Slaw

If you can chop vegetables, you can make cabbage slaw. That’s really all there is to it! To start, whisk all of the dressing ingredients together in a bowl: mayo, apple cider vinegar, lemon juice, agave nectar, salt, and Spike seasoning. Vegan mayo works great in this recipe, or you can substitute it with yogurt. Honey or maple syrup are great options if you don’t have agave nectar. Once the dressing is ready, add the chopped veggies.

For the green cabbage, try to slice it very thinly. Also, I do like to grate my carrots using a cheese grater. You can chop the carrots matchstick style, but grating them is just so easy! For the Granny Smith apples, cut them into slices as usual, and then stack a couple of the slices and chop them into matchsticks. Alternatively, you can toss whole apple slices into this coleslaw, and it would still taste great. I just like to chop them smaller so you get apple flavor in every bite. Yum!

Hey, so what’s this Spike Seasoning stuff?

If you’ve never heard of Spike run out to your local grocery store and get some now! Spike is a spice blend that includes pretty much every spice imaginable: salt, soy, onion, nutritional yeast, garlic, dill, kelp, horseradish, mustard flour, orange and lemon peel, celery, bell peppers, parsley, celery root, white pepper, turmeric, rosehips, summer savory, mushroom, coriander, fenugreek, basil, cayenne pepper, spinach powder, cloves, cumin, ginger, marjoram, oregano, thyme, tarragon, cinnamon, safflower, paprika, tomato, and rosemary. It’s quite the blend but really lives up to its slogan of “gourmet magic”. Spike is delicious in salad dressings, soups, or on some cooked veggies. Spike adds so much flavor with little sodium, they even have a salt free option.

I haven’t purchased a store-bought salad dressing for well over 10 years because of Spike. It makes the most delicious tasting vinaigrettes that are super quick to make. Spike is readily available at Whole Foods, most natural food stores, and even your major grocery store. You can find it in the spice aisle. I started shying away from store-bought salad dressing because I didn’t like the oils used in them and added preservatives. Plus homemade salad dressings is just so easy. As an added bonus, making your own salad dressing will save a lot of money and space in your refrigerator!

Cabbage Slaw

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Easy homemade coleslaw recipe using vinegar and mayo dressing. With carrots, apples, and fresh dill, it’s deliciously tangy! Easy to whip up as a picnic side dish or great as a topping for sloppy joes.

• Author: Erica
• Prep Time: 10
• Total Time: 10 minutes
• Yield: 6-8 servings
• Category: Plant based
• Method: No cooking
• Cuisine: Healthy
• Diet: Vegan

Ingredients

Units USM Scale 1x2x3x

Dressing

• 1 cup mayo (vegan mayo works great!)
• 1/4 cup of apple cider vinegar
• 1 lemon, juiced
• 1 tablespoon agave nectar (or honey)
• 1/4 teaspoon salt
• 1/2 teaspoon Spike seasoning

Slaw

• 2 carrots
• 1/2 head green cabbage, finely shredded
• 1 Granny Smith apple, julienne sliced (matchsticks)
• 1/2 cup fresh dill, chopped

Cook Mode Prevent your screen from going dark

Instructions

1. Add all dressing ingredients to a large bowl: mayo, apple cider vinegar, lemon juice, agave nectar, salt, and spike seasoning. Whisk together until mixed.
2. Shred the carrots using a cheese grater. Add them to the bowl of dressing.
3. Add the cabbage, Granny Smith apple, and dill to the bowl. Toss the salad until the dressing is mixed.

Notes

Lasts in the refrigerator for about 3 days.