Soy-Free Crunchy Vegetable Slaw
Bright, refreshing, and delightfully crunchy, this Soy-Free Crunchy Vegetable Slaw is a feast for both the eyes and the palate. Packed with vibrant veggies like shredded green and red cabbage, crisp carrots, and sweet red bell peppers, it offers a rainbow of nutritious flavors and textures. A zippy homemade dressing made with apple cider vinegar, Dijon mustard, and maple syrup brings a tangy-sweet balance, while sunflower seeds add a delightful crunch with every bite. This no-cook recipe is ready in just 20 minutes, making it a perfect side dish for busy weeknights, barbecues, or potlucks. Gluten-free, dairy-free, and completely soy-free, this versatile slaw is a crowd-pleaser that complements any meal while catering to diverse dietary needs. Serve chilled or at room temperature for a refreshing, wholesome addition to your dining table.
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Recipe Information
Ingredients
- 0.5 head Green cabbage
- 0.5 head Red cabbage
- 2 large Carrot
- 1 large Red bell pepper
- 4 stalks Green onions
- 0.5 cup Fresh cilantro leaves
- 0.5 cup Sunflower seeds
- 3 tablespoons Apple cider vinegar
- 1 tablespoon Maple syrup
- 1 teaspoon Dijon mustard
- 0.25 cup Mayonnaise
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Start by finely shredding the green and red cabbage using a sharp knife or a mandoline slicer. Place the shredded cabbage in a large mixing bowl.
Peel the carrots and grate them using a box grater. Add the grated carrots to the bowl with the cabbage.
Cut the red bell pepper into thin strips, removing the seeds and core beforehand, then add to the bowl.
Chop the green onions, both green and white parts, and add them to the slaw mixture.
Roughly chop the fresh cilantro leaves and add them to the bowl.
Add the sunflower seeds to the vegetable mixture for an extra crunch.
In a small bowl, whisk together the apple cider vinegar, maple syrup, Dijon mustard, mayonnaise, salt, and black pepper until well combined to form the dressing.
Pour the dressing over the vegetable mix and toss everything together until well coated.
Taste and adjust seasoning if necessary. For more tang, add a splash of additional vinegar; for sweetness, a touch more maple syrup.
Let the slaw sit for at least 10 minutes to allow the flavors to meld before serving.
Serve chilled or at room temperature, and enjoy this vibrant soy-free crunchy vegetable slaw.
Nutrition Facts
Calories |
1251 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 83.0 g | 106% | |
| Saturated Fat | 8.1 g | 40% | |
| Polyunsaturated Fat | 23.7 g | ||
| Cholesterol | 59 mg | 20% | |
| Sodium | 1728 mg | 75% | |
| Total Carbohydrate | 118.8 g | 43% | |
| Dietary Fiber | 34.0 g | 121% | |
| Total Sugars | 49.4 g | ||
| Protein | 26.8 g | 54% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 498 mg | 38% | |
| Iron | 11.1 mg | 62% | |
| Potassium | 3243 mg | 69% | |
*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.
