This shredded cabbage salad is fresh, delicious, crunchy and above all colourful. Mixed with a sumac and lemon dressing this zingy vegan slaw is the perfect side dish.
Remember those pots of coleslaw you can buy in the supermarket? Those ones that are swimming in mayonnaise?
This cabbage salad is a world away from that.
I have never been a fan of mayonnaise and so supermarket coleslaw just doesn't do it for me.
This vegan cabbage salad is a different story
Made with a zingy dressing containing just three main ingredients - olive oil, lemon juice and sumac - it is fresh, crunchy and so, so tasty.
It goes well with so many dishes
I haven't found a meal yet that it doesn't work well with.
For example it works perfectly alongside these African beans, my sweet potato, spinach and peanut stew and rice.
But it's just as good with vegan burgers, curries and alongside other salads.
What is sumac?
Sumac is a bright red dried spice, made from crushing the fruit of the sumac tree.
It grows in Mediterranean countries and the middle east. It has a distinctive tart flavour and I love using it in my cooking.
Don't have any sumac? Either leave it out or make a similar dressing with cider vinegar, which will give you a stronger flavour than just using lemon juice.
Ingredients
For full ingredients list, quantities and instructions see recipe card at the end of this post.
You will need the following ingredients to make this cabbage salad:
- ½ red cabbage
I've used two different types of cabbage to make this salad really colourful. - ½ white cabbage
See above. - 1 large carrot
Grated carrot adds another hint of colour. - Flat leaf parsley or coriander
Some fresh herbs not only add lovely flecks of green but add a lovely fresh taste.
To make the dressing:
- 2 tablespoons olive oil
Use the best quality olive oil that you have. - 1 lemon
Juiced - 1 teaspoon sumac
Can be omitted if you don't have it. - Salt and pepper to taste
To season the salad to your own taste
Make ahead and storage
For best results store the dressing and the shredded cabbage in the fridge separately. Mix together 20 minutes before you want to serve.
If you have leftovers that have already been mixed together they'll last in the fridge for 2-3 days in an airtight container but may go a little soggy.
More vegan salad recipes you might like
- kale and sweet potato salad
- clementine, walnut and radicchio salad
- rainbow salad
- roasted cauliflower salad
- couscous, asparagus and broad bean salad
Alternatively you might like my cabbage thoran recipe.
Pin shredded cabbage salad for later
How to make shredded cabbage salad
For full ingredients list, quantities and instructions see recipe card at the end of this post.
This vegan slaw is very easy to put together.
- Thinly slice white and red cabbage, grate carrot and mix them together.
- Make a dressing - I've used olive oil, lemon juice, sumac and salt.
- Cover the cabbage with the dressing, mix it together well and serve with freshly chopped parsley or coriander.
If you have made this recipe and loved it please consider leaving a comment and rating below.
Shredded cabbage salad with sumac dressing
Ingredients
- ½ red cabbage shredded
- ½ white cabbage shredded
- 1 large carrot grated
- small handful flat leaf parsley or coriander finely chopped, to serve
For the dressing
- 2 tablespoons olive oil
- 1 lemon juiced
- 1 teaspoon sumac
- Salt and pepper to taste
Instructions
- In a large bowl mix together the shredded cabbage and grated carrot.
- In a small jug beat together the olive oil, lemon and sumac and season to taste with salt and pepper.
- Just before serving add the sumac dressing to the salad and mix well - I find that using my hands is best for this.
- Sprinkle with freshly chopped parsley or coriander and serve.
Notes
- Nutritional information is approximate and is intended as a guide only.
- If you don't have sumac you can leave it out.
Nutrition
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