• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Cook Veggielicious

  • HOME
  • RECIPES
    • Breakfast and brunch
    • Light meals and savoury snacks
      • Salads
      • Soups
    • Main meals
      • Curries
    • Side dishes
    • Sweet treats
    • Veg Box SOS
  • About
  • Subscribe
  • SEASONAL VEG GUIDES
menu icon
go to homepage
subscribe
search icon
Homepage link
  • RECIPES
  • ABOUT
  • SUBSCRIBE
  • SEASONAL VEG GUIDES
×

Home » Recipes » Veg Box SOS

Colourful cabbage salad

Jump to Recipe Print Recipe

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.

Vegan slaw with cabbage and carrot by Cook Veggielicious

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.

shredded cabbage salad recipe with sumac dressing by Cook Veggielicious

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 recipe including ingredients list, quantities and method please see the recipe card at the bottom of the page.

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 or this roasted cabbage.

Pin shredded cabbage salad for later

vegan cabbage salad in blue bowl by Cook Veggielicious

How to make shredded cabbage salad

For full recipe including ingredients list, quantities and method please see the recipe card at the bottom of the page.

This vegan slaw is very easy to put together.

  1. Thinly slice white and red cabbage, grate carrot and mix them together.
  2. Make a dressing - I've used olive oil, lemon juice, sumac and salt.
  3. 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.

Vegan slaw with cabbage and carrot by Cook Veggielicious

Shredded cabbage salad with sumac dressing

Cook Veggielicious
This cabbage salad is fresh, delicious, crunchy and above all colourful. Mixed with a sumac and lemon dressing this zingy vegan slaw is the perfect accompaniment to any meal.
No ratings yet
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 0 mins
Total Time 15 mins
Course Salad
Cuisine British, Vegan
Servings 6 people
Calories 91 kcal

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

  1. Nutritional information is approximate and is intended as a guide only.
  2. If you don't have sumac you can leave it out.

Nutrition

Calories: 91kcalCarbohydrates: 12gProtein: 2gFat: 5gSaturated Fat: 1gSodium: 40mgPotassium: 356mgFiber: 4gSugar: 6gVitamin A: 2557IUVitamin C: 78mgCalcium: 70mgIron: 1mg
Keyword cabbage salad
Tried this recipe?Let us know how it was!

HAVE YOU TRIED THIS RECIPE?

If you loved this recipe why not let me know by leaving a rating and comment below? Alternatively you can let me know on Instagram, Twitter or Facebook.

KEEP IN TOUCH

Subscribe to get recipes and news straight to your inbox.

« Quick and easy cashew cheese sauce for pasta
The ultimate zingy vegan Pad Thai »
  • Share
  • Tweet

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Welcome to Cook Veggielicious

Mandy Mazliah profile shotHi, I'm Mandy. I'm a vegan food blogger, cook and mum of three. Cook Veggielicious is where I share my easy vegan recipes that anyone can make.

Learn more about me.

  • Email
  • Facebook
  • Instagram
  • Pinterest
  • Twitter

Subscribe and get my free essential vegan ingredients ebook

Essential vegan ingredients ebook

Categories

  • Breakfast and brunch
  • Curries
  • Dips
  • Light meals and savoury snacks
  • Main meals
  • Salads
  • Seasonal vegetable guides
  • Side dishes
  • Soups
  • Sweet treats
  • Veg Box SOS
  • Vegan life

Footer

Disclosure and privacy policy

Contact me

Copyright © 2023 Cook Veggielicious on the Foodie Pro Theme