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I wanted to make a coleslaw going with some lazy toasted sandwiches to give the new year a healthy-ish start. Coleslaw is great and soo yummy – but mayonnaise is not so healthy in large quantities and obviously not vegan. Whilst there are many brands offering vegan mayo, that’s that option, but I didn’t have any at home. Also, it’s not a bad idea to skip that too if you want to cut down on ultra-processed foods. So this coleslaw has no mayo – having said that, you can obviously add a spoonful if you fancy it. I’m always on the side of meals should be enjoyed. So let’s make this Vegan Rainbow Coleslaw with Orange together.
What’s so good about this?
Well, apart from being very pleasing to the eye with all the colours and being super tasty – it’s also very healthy. Firstly, everything is raw in this slaw – including the Brussels sprouts. Which can be swapped for a stick of celery, if you don’t have any.
It’s a perfect slaw to make when you are a beginner of Veganuary (and of course also if you’re not) as it’s easy to throw together and it just shows how raw vegetables can be so wonderful if you can combine the right ones. Plus a fruit of course – and I always like a mix of fruit and veg salad. Oranges are particularly good!
Everything is in season! It’s the beginning of January and all ingredients are in season, which means you get the most of the nutrients out of them. Eating seasonally isn’t just “good” for the environment but the healthiest too.
Ingredients can be swapped for other ones or leave them out completely. Here’s some ideas:
- instead of orange, you can use satsumas and adding a splash of store bought orange juice or lemon juice
- white cabbage instead of red cabbage
- celery instead of Brussels sprouts
- coriander instead of parsley
- drizzle with a teaspoon of maple syrup
- adding some toasted nuts or raisins
- adding half an avocado
Lots of variations! Which one would you go with?
Vegan Rainbow Coleslaw
Ingredients
- half small red cabbage thinly sliced
- 2 medium carrots roughly grated
- 6-7 Brussels spouts thinly sliced (optional if you don't have them, just leave it out or replace it with a stick of celery)
- 2 oranges one diced and the other one juiced
- 1 bunch spring onion sliced including the green parts
- small bunch fresh parsley chopped (need about one large handful)
- 2-3 tbsp extra virgin olive oil
Instructions
- Chop everything as per instructions and start combining your slaw in a large bowl. (Always choose a slightly bigger bowl as your initial thought)
- When everything is in the bowl, squeeze the juice of a whole orange on it and add the olive oil - then combine.
- Serve as starter, side or salad dish. It keeps 2 days in the fridge once made up.
A couple other wintry salad recipes from me if you are feeling inspired after this one:
Butternut Squash, Tenderstem Broccoli and Pearl Barley Salad Recipe (Vegan)
Orange and Kale Salad with Pistachios (Vegan Recipe)
Beetroot and Orange Salad With Chickpeas (Vegan Recipe)
Warming Winter Salad With Quinoa, Roasted Vegetables and Avocado
Wholewheat Couscous With Roasted Butternut Squash And Kale Salad (Vegan)