Soy-Free Crunchy Veggie Slaw
Bright, fresh, and irresistibly crunchy, the Soy-Free Crunchy Veggie Slaw is the ultimate side dish for any occasion. Packed with colorful shredded green and red cabbage, crisp carrots, vibrant red bell peppers, and aromatic cilantro, this veggie-loaded recipe offers a nutrient-rich, eye-catching dish. Chopped almonds add a satisfying crunch, while the tangy apple cider vinegar and zesty lemon juice-based dressing, lightly sweetened with honey and Dijon mustard, tie all the flavors together beautifully. Ready in just 25 minutes and completely free of soy, this versatile slaw pairs perfectly with tacos, sandwiches, or grilled dishes and can even shine on its own as a refreshing salad. Ideal for health-conscious eaters and those seeking allergen-friendly recipes, this slaw delivers big on flavor, texture, and convenience.
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Recipe Information
Ingredients
- 1 medium head Green cabbage
- 0.5 medium head Red cabbage
- 2 large Carrots
- 1 medium Red bell pepper
- 4 stalks Green onions (scallions)
- 0.25 cup Fresh cilantro leaves
- 0.25 cup Chopped almonds
- 0.25 cup Apple cider vinegar
- 2 tablespoons Lemon juice
- 1 tablespoon Honey
- 1 teaspoon Dijon mustard
- 0.25 cup Olive oil
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Remove the outer leaves from the green and red cabbages, and cut them in half. Remove the core from each half.
Thinly slice both cabbages into shreds using a sharp knife or a mandoline. Place the shredded cabbage in a large mixing bowl.
Peel the carrots and shred them using a box grater. Add the shredded carrots to the mixing bowl.
Remove the seeds and core from the red bell pepper, and slice it into thin strips. Add to the bowl.
Slice the green onions thinly and chop the fresh cilantro leaves, adding both to the bowl with the other vegetables.
Add the chopped almonds to the bowl, mixing all the vegetables together evenly.
In a separate small bowl, combine the apple cider vinegar, lemon juice, honey, Dijon mustard, olive oil, salt, and black pepper, whisking thoroughly to create the dressing.
Pour the dressing over the vegetable mixture, and toss everything together until all the ingredients are well coated and combined.
Let the slaw sit for about 10 minutes to allow the flavors to meld before serving.
Serve as a refreshing side dish or as a crunchy topping for sandwiches or tacos.
Nutrition Facts
Calories |
1232 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 87.3 g | 112% | |
| Saturated Fat | 11.1 g | 55% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1583 mg | 69% | |
| Total Carbohydrate | 104.5 g | 38% | |
| Dietary Fiber | 30.9 g | 110% | |
| Total Sugars | 55.3 g | ||
| Protein | 24.5 g | 49% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 531 mg | 41% | |
| Iron | 9.4 mg | 52% | |
| Potassium | 2905 mg | 62% | |
*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.
