Go over there, coleslaw! There’s a new coleslaw recipe in town. Crispy, colorful, and topped with a tangy dressing, it’s an easy, delicious side dish.
I can’t get enough of this coleslaw recipe! It’s vibrant and colourful, crunchy and refreshing, made with red and kale, crunchy peppers, carrots, herbs and roasted pepitas. But the real star of this coleslaw recipe is the dressing. It’s a tangy, nutty vinaigrette. A few tablespoons of peanut butter gives it a slightly creamy texture, and apple cider vinegar adds great flavor. It’s what makes this coleslaw so vibrant and unexpected. Serve as a side at your next summer BBQ and everyone will be asking for the recipe!
Ingredients for the cabbage salad recipe
Here’s what you need for this coleslaw recipe:
- cabbage, Naturally! I’m using a mix of red cabbage and kale here because I love the color combination, but if you’d rather just buy a single cabbage (absolutely got it!), you’re welcome to go with one or the other. Chinese cabbage or savoy would also work, although they have a softer, less crunchy texture. For this recipe you will need two small heads of cabbage or one medium to large one.
- Red pepper – It provides natural sweetness and a juicy bite.
- carrots – Like the peppers, they add a great earthy sweetness to this salad. I like julienning the carrots so they mix evenly with the shredded cabbage.
- Fresh coriander – It provides fresh taste and attractive green stains.
- Roasted pepitas – For nutty crunch! Roasted flaked almonds also go well with this.
The full recipe with measurements is below.
How to cut cabbage for the salad
For this cabbage salad recipe, you will need to shred or thinly slice the cabbage. This is easy to do with a sharp knife and a cutting board.
- Remove the outer leaves from the cabbage and cut in half through the stalk. Then cut half into four columns.
- Place a wedge cut side down on the cutting board, cut off the hard core and discard.
- Cut the wedge crosswise into thin slices. The cabbage breaks into fine pieces.
- Repeat the process with the remaining wedges until you have enough shredded cabbage for this salad.
For step-by-step photos and additional cabbage chopping tips, check out my cabbage chopping guide!
For the coleslaw dressing you will also need the following ingredients:
- avocado oil – Or any neutral oil you like.
- Apple Cider Vinegar – For a strong, spicy taste.
- Creamy peanut butter – It makes the dressing slightly creamy and gives it a delicious nutty flavor. Toasted Sesame Oil deepens the nutty taste even more!
- maple syrup – For cuties. Honey would work here too.
- Garlic – For hearty appetizers.
- And sea salt – So that all flavors come into their own!
The full recipe with measurements is below.
How to make coleslaw
This coleslaw recipe is so easy to make!
Start by mixing the vegetables together. Shred the cabbage, julienne the carrots, and thinly slice the peppers. Roughly chop the coriander. Put everything in a large bowl and mix.
Next, mix the dressing. In a medium bowl or measuring cup, stir together avocado oil, vinegar, peanut butter, maple syrup, sesame oil, garlic, and salt.
Then arrange the salad. Pour the dressing over the cabbage mixture and toss to coat.
Set the salad aside for 10 minutes. It might be tempting to skip this step, but please don’t! The raw cabbage and raw carrots will soften in the dressing and absorb their flavor. These 10 minutes turn a good salad into a really great salad!
Finally taste and serve. Sprinkle the toasted nuts or seeds over the salad just before preparing. Stir again and enjoy!
serving suggestions
This easy coleslaw is a fantastic side dish for a picnic or cookout. Pair it with veggie burgers, black bean burgers, vegan hot dogs, BBQ tofu… whatever you’re grilling! Top off the meal with another summer side dish or two that you love. Any of these classics would go well with this coleslaw recipe:
This coleslaw recipe is also great for lunch! Fill it up by pairing it with my Baked Tofu or Air Fryer Tofu, or scoop a scoop into a grain bowl with quinoa and a protein like tempeh.
Want to make this recipe ahead of time or want to make it ahead of time? Do it! It will keep in an airtight container in the fridge for up to 2 days. Just wait until just before serving to garnish with the pepitas or almonds. If you add them too far in advance, they will get soggy in the dressing.
Other popular summer salads
If you love this coleslaw recipe, try one of these summer salads next:
Crazy about cabbage? Check out our 17 best cabbage recipes!
coleslaw
serves 6
- 4 cups shredded kale
- 4 cups grated red cabbage
- 1 medium red peppers, stemmed, cored and cut into very thin slices
- 1 Cup Julienne carrots
- ½ Cup chopped fresh coriander
- ½ Cup toasted flaked almonds or pepitas
dressing
- ¼ Cup avocado oil
- ¼ Cup Apple Cider Vinegar
- 2 tablespoon creamy peanut butter
- 1 tablespoon maple syrup
- 1 tablespoon toasted sesame oil
- 1 clove of garlic, grated
- ¾ teaspoon sea-salt
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In a large bowl, toss together the kale, red cabbage, red peppers, carrots, and cilantro.
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Prepare the dressing: In a medium bowl or measuring cup, stir together avocado oil, vinegar, peanut butter, maple syrup, sesame oil, garlic, and salt.
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Pour the dressing over the cabbage mixture and toss to combine. Leave for 10 minutes for the cabbage to soften.
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Season to taste and top with the almonds. Stir and serve.