Rainbow Vegan Citrusy Slaw (No Mayo)

This colorful, fresh, and versatile vegan slaw will change your thoughts about cabbage forever. It's half slaw, half salad, and completely wonderful.


  • 0.25 c citrus juice of choice (see ideas in the post)
  • 1 tbsp oil of choice (see ideas in the post)
  • 1 tbsp liquid sweetener of choice (see ideas in the post)
  • Generous sea salt
  • Quarter head of purple cabbage
  • Few large carrots
  • Large bunch of lacinato or green kale
  • Nuts and/or seeds of choice (see ideas in the post)
  • Few citrus slices for garnish


  1. In a large mixing bowl, mix the marinade for the slaw (citrus juice, oil, sweetener, and salt).
  2. Cut the cabbage into thin ribbons and add the ribbons to the mixing bowl with the marinade.
  3. Using a peeler, peel the carrots into ribbons and add them to the cabbage.
  4. Cover the bowl and let it sit in the fridge for an hour or two; this will very lightly pickle the cabbage and carrots and infuse them with flavor. Toss periodically.
  5. Cut the kale into thin ribbons and toss it in with the cabbage and carrots, then let it sit for another half hour to tenderize.
  6. When you're ready to serve, put the slaw on a serving platter or in a bowl. Garnish with your nuts and seeds of choice, and finish it off with a few citrus slices.