Nut-Free Crunchy Vegetable Slaw
Bright, crisp, and brimming with flavor, this Nut-Free Crunchy Vegetable Slaw is the perfect side dish for any meal! Packed with shredded green and red cabbage, sweet carrots, vibrant red bell pepper, and a hint of fresh cilantro, this slaw offers an irresistible crunch with every bite. A creamy, tangy dressing made from mayonnaise, apple cider vinegar, honey, and Dijon mustard ties it all together, while toasted sesame seeds add a delicate, nut-free twist. Ready in just 25 minutes and requiring no cooking, this recipe is a must-try for BBQs, picnics, or even as a fresh topping for tacos and sandwiches. It’s a wholesome, allergen-safe option that’ll leave everyone coming back for seconds. Perfect for those seeking easy, healthy, and nut-free salad recipes!
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Recipe Information
Ingredients
- 1 small head green cabbage
- 0.5 head red cabbage
- 3 medium carrots
- 1 red bell pepper
- 4 stalks green onions
- 0.5 cup fresh cilantro
- 2 tablespoons white sesame seeds
- 0.5 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Quarter the green cabbage and remove the core. Thinly slice the cabbage into strips and place in a large mixing bowl.
Repeat the same process with the red cabbage and add it to the bowl with the green cabbage.
Peel the carrots and then shred them using a grater or food processor attachment. Add the shredded carrots to the mixing bowl.
Slice the red bell pepper in half, remove the seeds and membrane, and slice it into thin strips. Add these to the bowl.
Chop the green onions thinly, using both the white and green parts, and add to the vegetable mix.
Roughly chop the fresh cilantro, discarding thick stems, and add to the bowl.
Sprinkle the sesame seeds over the vegetable mixture.
In a separate small bowl, whisk together the mayonnaise, apple cider vinegar, honey, Dijon mustard, salt, and pepper until smooth and well combined.
Pour the dressing over the slaw mixture, and toss everything together until the vegetables are evenly coated with dressing.
Taste the slaw and adjust seasoning if necessary. Chill in the refrigerator for at least 30 minutes before serving for the flavors to meld.
Nutrition Facts
Calories |
1430 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 98.2 g | 126% | |
| Saturated Fat | 9.6 g | 48% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 118 mg | 39% | |
| Sodium | 1925 mg | 84% | |
| Total Carbohydrate | 135.4 g | 49% | |
| Dietary Fiber | 31.9 g | 114% | |
| Total Sugars | 60.2 g | ||
| Protein | 17.7 g | 35% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 664 mg | 51% | |
| Iron | 10.7 mg | 59% | |
| Potassium | 3009 mg | 64% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
