No Mayo Coleslaw – Healthy Recipe (Vegan)

No Purple Cabbage Mayo Salad is a healthy, crunchy addition to your next brunch spread. Made without mayonnaise, you’ll love how tangy and flavorful this vegan coleslaw is.

This no mayo coleslaw is a healthier option with an addictive crunch.

This healthy coleslaw recipe is made with fresh purple and kale, shredded carrots and mixed seeds. It gives it a wonderfully addictive crunch with every bite.

And instead of mayonnaise, this vibrant purple slaw is tossed in a simple but flavorful lemon olive oil dressing.

This no mayo coleslaw is not only healthy. In addition, it is also packed with flavor and texture. It’s easy to serve vegan coleslaw at your next brunch!

Is coleslaw healthy to eat?

The good news: coleslaws are made from many vegetables!

But despite being made from shredded fresh vegetables, many coleslaw recipes are high in saturated fat and calories. In addition, traditional recipes are also sweetened with white sugar.

So in many respects, coleslaw is not always healthy to eat.

Still, I love the idea of ​​coleslaw because it contains so many crunchy vegetables. As such, I decided to make my own healthy alternative instead.

This vegan coleslaw is a more nutritious option

This is a delicious coleslaw recipe, no mayonnaise required. It is also free of white sugar.

Instead, this vegan coleslaw recipe is made from a handful of nutritious ingredients, including:

• Green and purple cabbage: high in fiber and a good source of important nutrients such as vitamins C and K.
• Carrots: rich in beta-carotene, which is a type of antioxidant important for eye and immune health.
• Mixed seeds: seeds provide a dose of healthy fats and proteins, as well as being good sources of important minerals such as magnesium and calcium.
• raisin: provides natural sweetness and some fibre.
• Olive oil: rich in healthy monounsaturated fats.

Why I love using purple cabbage in this no mayo coleslaw recipe

I love using purple cabbage in coleslaw. That’s because it’s both colorful and nutritious.

Purple cabbage adds some color to no mayo slaw

The vibrant color of purple cabbage really makes this vegan coleslaw recipe stand out.

Plus, since there is no mayonnaise in the recipe, the purple one really pops. It’s wonderful!

If you haven’t cooked with purple cabbage before, you may be surprised to see the water turn a purple-blue color when you wash it. But there is no need to worry. It’s perfectly fine and normal.

Health benefits of using purple cabbage in slaw

Purple cabbage is more than just pretty to look at.

According to a Harvard article, its purple color is actually due to a group of antioxidants called anthocyanins.

Purple cabbage is also an excellent source of vitamin C, which is important for keeping our immune system running strong, as well as vitamins K, A and B6.

And don’t forget fiber! Both green and purple cabbage are good sources of fiber. They are both good for gut health!

The seeds aren’t traditional, but they add a wonderful crunch to this no mayo coleslaw

I love the flavor and texture of the seeds in this no mayo coleslaw. They give it such a good crunch.

For this Purple Cabbage Slaw, I used a combination of seeds including:

• Sunflower seeds
• Pepitas (pumpkin seeds)
• Brown flax seeds
• Golden flax seeds

TIP: While you can make your own seed mix, I like the convenience of buying one premixed option like this one.

How to make this healthy coleslaw recipe

Making this healthy coleslaw recipe is easy. But it takes some time to slice and chop all the ingredients by hand.

TIP: To speed things up, I like to use my food processor to do all the knife work for me.

Tips for preparing vegetables with a food processor

In order not to make mayo salad with a food processor, I recommend using two different slices:

• A grater for the carrots.
• A slice for the cabbage

These slices not only make the process faster, they also make your cabbage slices nice and uniform in size. (See example images here.)

Olive oil and lemon dressing is simple, yet so flavorful

Instead of a mayonnaise-based sauce, this vegan coleslaw is dressed with a simple, yet flavorful olive oil and lemon dressing.

It is a very simple dressing made with olive oil, lemon juice, salt and garlic. But then, for a little Middle Eastern touch, I also add a pinch of ground cumin.

Although the flavor is weak, I highly recommend keeping the cumin in this dressing because you can definitely taste the difference without it.

No mayonnaise salad can be made in advance

I usually make this no mayo coleslaw a few hours before serving. In this way, the flavors have time to develop.

However, if you are not going to serve it until the next day, to save time, I recommend preparing all the vegetables the night before. Then in the morning, just throw the dressing on.

Although it will soften a day or two after it’s made, this purple coleslaw still makes delicious leftovers. Simply store it in the fridge for up to 3 days.

Can vegans eat coleslaw?

Usually, vegans can’t eat coleslaw. Mayo is usually made with egg yolks, which are not vegan.

But since this healthy coleslaw recipe doesn’t use mayonnaise, it’s vegan-friendly!

This no mayo slaw is also perfect for parties. Especially if you cater for different dietary needs and allergies.

Not only is it suitable for vegans, but it is also:

• Nut free
• Gluten free
• Egg-free
• Dairy free.

Does coleslaw contain eggs?

Usually, coleslaw contains eggs because of the mayonnaise.

But since my son has an egg allergy, it prompted me to make this recipe. I needed to skip the mayonnaise. So, this healthy coleslaw recipe is completely egg-free.

This mayo salad is a great brunch salad

Coleslaw is usually reserved as a side dish for dinner. Or even as a topping on pulled chicken sandwiches. But I actually love serving this no mayo coleslaw as a brunch salad.

To make it a little more brunchy, I recommend adding a poached egg on top. Or serve it together with a breakfast sausage.

Both my homemade turkey sausage patties and pork breakfast sausage would work really well.

This no mayo slaw also goes well with my keto tuna omelette recipe.

How to make a large brunch board

Throwing a brunch party? I recommend making a large brunch board. Not only does it look nice, but it takes some pressure off you. Let your guests mix and match foods to create their perfect breakfast.

There is no limit when it comes to the foods you can add to your brunch board.

For this purple coleslaw, I included bagels, cream cheese, hummus, smoked salmon, hard-boiled eggs, grapes, olives, cucumbers, and cherry tomatoes.

And to display all this food I used a large wooden cutting board with handles.

Although the handle isn’t necessarily, I like the way it looks. Love it too? This is the large brunch board I used in the picture.

No Mayo Coleslaw with Purple Cabbage is a deliciously healthy addition to your next brunch party

I really hope this healthy coleslaw recipe makes it to your table soon.

It’s definitely a recipe we make when we need a simple yet healthy side dish. Any questions? Feel free to ask in the comments below.