Go Back
–+ servings
Raw cauliflower coleslaw with oil and vinegar dressing.

Cauliflower Coleslaw Salad

Course: Salad, Side Dish
Cuisine: Canadian
Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 6 servings
Calories: 98kcal
Author: Gloria Duggan | Homemade & Yummy
Not your traditional coleslaw recipe. This simple Cauliflower Coleslaw is made without mayo. Fresh, crunchy and bursting with flavour.
Print Recipe
US Customary - Metric

Ingredients

For The Salad:

  • 8 ounces raw cauliflower cut into small florets
  • 4 ounces red cabbage finely shredded
  • 2 ounces carrots grated
  • 2 tablespoons fresh chives finely chopped

For the Dressing:

  • ¼ cup apple cider vinegar
  • 2 teaspoons granulated sugar
  • ¼ teaspoon Dijon mustard
  • ¼ cup avocado oil or any oil
  • salt and pepper to taste

Instructions

  • Wash and cut the vegetables and place them in a large bowl.
  • Add the salad dressing ingredients to a jar (or bowl).
  • Shake (or mix well) to combine.
  • Pour over the vegetables and mix well.
  • Keep in the fridge until ready to use. Ideally it is best if the salad can sit for at least an hour (or up to a day) before using.

Notes

This salad is best made ahead of time, but it can be used right away.
Keep leftovers in a sealed container in the fridge, for up to 5 days.
Play around with the salad dressing to suit your taste. More or less oil, a different vinegar or sweetener can be used.
Red cabbage can be replaced with green cabbage. 
Chives can be replaced with green or red onion.
Tried this recipe?Snap a photo and tag me on Instagram @homemadeandyummy

Nutrition

Calories: 98kcal | Carbohydrates: 4g | Protein: 0.4g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Sodium: 14mg | Potassium: 87mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1833IU | Vitamin C: 12mg | Calcium: 13mg | Iron: 0.2mg
Nutritional information on this site is generated via a plugin. I am not responsible for the accuracy of the plugin information.