Vegan red cabbage coleslaw makes an excellent side dish packed with vitamins with an extra boost of friendly bacteria from miso paste.
- Start by grating the cabbage and carrot. Use food processor or manual grater.
- In a large mixing bowl, massage the shredded carrots and red cabbage with all the remaining ingredients. It’s better to use gloves as red cabbage stains a lot. Keep on going until you release the juices from cabbage. Store in a sealed container or jar in fridge. It’ll keep for 3-4 days.
- You might also mix the coleslaw dressing ingredients separately in a small bowl before pouring it onto grated cabbage and carrots.
By all means, you can use regular green cabbage instead of red cabbage.
Apple cider vinegar can be used instead of lemon juice. Add about a tablespoon. Lime juice is another option should you prefer limes.
If you don’t have goji berries, throw in raisins instead.
By all means, use other sweeteners of choice, such as coconut sugar or nectar or even maple syrup.
- Serving Size: 1/5 of recipe
- Calories: 73
- Sodium: 181mg
- Fat: 0.5g
- Carbohydrates: 13g
- Fiber: 3g
- Protein: 3g
Keywords: coleslaw, red cabbage