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    Home » Recipes » Vegan Recipes

    Tri-Color Coleslaw

    Published: May 20, 2019 · Updated: Aug 18, 2021 · This post may contain affiliate links.

    Jump to Recipe - Print Recipe

    This colorful Tri-Color Slaw recipe combines massaged kale with both green and red cabbage. It goes with just about every kind of meal, and you can vary it each time with different dressings (see suggestions following the recipe). You can also add a little dried fruit or apple for a sweet twist, as suggested in the variation. Eat the rainbow!

    Photos by Rachael Braun.

    Tri-Color Coleslaw

    This colorful and crunchy slaw combines massaged kale with both green and red cabbage. It goes with just about every kind of meal, and you can vary it each time.
    5 from 1 vote
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    Course: Slaw
    Cuisine: Raw / healthy
    Diet: Vegan, Vegetarian
    Keyword: vegan coleslaw
    Prep Time: 20 minutes
    Total Time: 20 minutes
    Servings: 6
    Calories: 117kcal
    Author: Veg Kitchen

    Ingredients

    • 3 –4 kale leaves curly green or lacinato
    • 8 –10 baby carrots quartered lengthwise
    • 2 cups thinly shredded green cabbage
    • 2 cups thinly shredded red cabbage
    • 2 scallions thinly sliced
    • ¼ cup minced fresh parsley
    • ½ cup natural bottled or homemade dressing of your choice see Note, or as needed to moisten
    • salt and freshly ground pepper to taste
    • toasted sunflower or pumpkin seeds for topping as desired
    US Customary - Metric

    Instructions

    • Strip the kale leaves off the stems. If you'd like, you can slice the stems super-thin, otherwise discard. Slice the kale leaves thinly.
    • Rub a small amount of olive oil in your palms and massage the kale leaves for 30 to 45 seconds, or until softened and bright green.
    • Combine the massaged kale (and the stems, if using) and the the ingredients except the last two in a serving container.
    • Stir together, then season with salt and pepper. Scatter the seeds over the top and serve.

    Nutrition

    Calories: 117kcal | Carbohydrates: 13g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Cholesterol: 5mg | Sodium: 183mg | Potassium: 310mg | Fiber: 2g | Sugar: 7g | Vitamin A: 5303IU | Vitamin C: 64mg | Calcium: 79mg | Iron: 1mg
    Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

     

    Note

    I especially like this with sesame-ginger or tahini dressing, but a simple vinaigrette works as well. Use the easy recipes here on VegKitchen, or the natural, store-bought versions of them.

    Variation

    Give this salad a slightly sweet twist by adding ½ cup raisins or dried cranberries, or a thinly sliced apple.

     

    Tri-Color Coleslaw

     

     

    • Here are lots more creative and colorful slaw-style salads.

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    Hi, I'm Nicole! I'm the creator behind VegKitchen, and the author of the popular cookbook, Weeknight One Pot Vegan Cooking. Learn more about me here.

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