Spicy Vegan Cabbage Coleslaw

I had no idea when searching for a good vegan coleslaw recipe that I’d find one I’d fall in love with upon first bite. In fact, it’s so good I’ve eaten it for lunch for almost three weeks straight now and am still excited about having it again tomorrow!

This Spicy Vegan Cabbage Coleslaw is not only gorgeous, but the flavor is perfectly paired with the sweetness of the bell pepper, all while being complimented with the mild richness of the green onion.

But what really ties it together is the mouthwatering dressing. The dijon and red wine vinegar provide a crisp tangy flavor, and the jalapenos and the garlic give it a swift bite.  Add a dash of salt and pepper and a small amount of olive oil for richness, and with a quick whisk you’re ready to serve.

Special thanks to Jason Delgado and 10:10:05 Productions for the beautiful photo!

3 cups green cabbage, shredded

3 cups red cabbage, shredded

1 large bell pepper, diced

1/3 cup green onions, chopped

2 cloves garlic, minced

1 tablespoon jalapeno, minced

2 tablespoons dijon mustard

2 tablespoons red wine vinegar

¼ cup olive oil

Salt and pepper, to taste

Combine cabbage, bell pepper, and green onion in a large bowl.

In a smaller bowl, whisk together dijon, vinegar, garlic, and jalapeno.

*I used a mortar and pestle for the gar combined lic and chili to break it down more. This isn’t necessary, but make sure that you can mince both as small as you can for a more even flavor.

Slowly add oil and continue to whisk until fully.

Pour dressing over other ingredients and mix thoroughly.

Add salt and pepper to taste.

Toss and let refrigerate before serving for at least 30 minutes to an hour.