Go Back
Dairy-Free Coleslaw Recipe

Dairy-Free Coleslaw Recipe

Serve this crunchy coleslaw with plant based burgers and polenta chips, tofu schnitzel, falafel, or just on its own as a tasty lunch or snack.
Prep Time 7 hours 15 minutes
Total Time 15 minutes
Course Appetizer, lunch, Side Dish, Snack
Cuisine British
Servings 4

Equipment

  • Mandolin or sharp chopping knife (mandolin is better for finer coleslaw)
  • Chopping board
  • Lemon squeezer
  • Large bowl
  • Wooden spoon

Ingredients
  

  • 1 small red cabbage finely shredded
  • 1 large bulb of fennel thinly sliced
  • 1 white onion very thinly sliced
  • 2 crunchy apples cored, cut into quarters and thinly sliced
  • 2 tsp of fennel seeds
  • 3-4 tbsp good quality apple cider vinegar, with the Mother
  • Juice of 1 large lemon
  • 2 tsp fine Himalayan or sea salt

Instructions
 

  • In a large bowl, add all your ingredients and stir thoroughly with a wooden spoon. Be sure to fully incorporate everything really well.
  • Leave for 10 minutes to soften down. The mix of the salt and apple cider vinegar will soften the fibers of the vegetables down to make them much more palatable and easier to eat.
  • Combine thoroughly once more to bring all the juices that have settled at the bottom back up into the vegetables.
  • Cover with cling film and refrigerate until needed for serving. This salad is best served chilled, so make ahead.
  • Before serving, combine once more to cover in the settled juice.
  • This salad keeps in your fridge for up to 3 days, and in fact, gets better when left for about 24 hours.

Video