Tangy Coleslaw (Vegan Friendly)

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READY IN: 15mins
Recipe by COOKGIRl

From our CSA box delivery but original recipe source unknown. I forgot to buy a red bell pepper for this recipe and substituted a little bit of red onion. Dark balsamic vinegar or soy sauce can replace the worcestershire sauce if desired. I considered adding caraway seeds to the salad and I'll try that new time.

Ingredients Nutrition

  • Dressing

  • 34-1 cup mayonnaise (or non-dairy mayo)
  • 1 tablespoon rice vinegar (I tested the recipe with raw apple cider vinegar) or 1 tablespoon raw apple cider vinegar (I tested the recipe with raw apple cider vinegar)
  • 14 teaspoon Worcestershire sauce (there are vegetarian Worcestershire sauces on the market-read the label)
  • 14 teaspoon salt
  • 18 teaspoon black pepper
  • 2 tablespoons sugar (increased from 1/4 teaspoon sugar and I used raw sugar)
  • Salad

  • 3 cups shredded cabbage (sub a little bit of red cabbage for color, if desired)
  • 3 cups shredded watercress (we tested arugula) or 3 cups arugula, shredded (we tested arugula)
  • 1 carrot, grated
  • 4 scallions, chopped
  • 12 bell pepper, seeded, membrane removed and cut into small pieces (green, red, orange, etc.)


  1. In a small bowl, whisk the salad dressing ingredients together. Taste and adjust if needed.
  2. Place the salad ingredients in a large serving bowl and toss with the dressing.
  3. I covered the salad well and chilled in the fridge all day until dinner time.
  4. Servings are estimated.

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