Vegan Gluten-Free Coleslaw PT30M https://img4.recipesrun.com/201907/2019/1008/e6/f/383275/300x200x50.jpg 15 servings Ingredients: 1/2 tsp. kosher salt fresh ground pepper 3 tbsp. apple cider vinegar 1/4 cup olive oil 1/4 cup chopped green onions 1/2 cup fresh shelled peas 1/4 cup apple juice 1/2 cup dried cranberries 2 cups grated carrots 3 cups shredded cabbage
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Vegan Gluten-Free Coleslaw

By Tracy

15 Person
30 Minutes
52 Calories
This is a cheap salad no matter what time of year. You can use a bagged coleslaw mix or shredded cabbage, whichever is cheapest for you. If you want to make this for your family, cut the recipe in half. Your serving sizes will be a little bigger as a side dish than at a potluck.

Ingredients

  • 1/2 tsp. kosher salt

  • fresh ground pepper

  • 3 tbsp. apple cider vinegar

  • 1/4 cup olive oil

  • 1/4 cup chopped green onions

  • 1/2 cup fresh shelled peas

  • 1/4 cup apple juice

  • 1/2 cup dried cranberries

  • 2 cups grated carrots

  • 3 cups shredded cabbage

Method

  • 01
    Heat the apple juice to a boil and submerge the cranberries in the hot juice. Cover and let stand.
  • 02
    In a large bowl, mix carrots, cabbage, peas and chopped green onions.
  • 03
    In a small bowl, whisk together olive oil and vinegar.
  • 04
    Pour oil and vinegar over the vegetables. Add cranberries and apple juice. Toss well.
  • 05
    Sprinkle with pepper and salt. Serve cold.

Related Tags

Gluten-free Recipes
Healthy Recipes
Vegan Recipes
Coleslaw Recipes
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    Vegan Gluten-Free Coleslaw

    4.2

    ( By Tracy )

    This is a cheap salad no matter what time of year. You can use a bagged coleslaw mix or shredded cabbage, whichever is cheapest for you. If you want to make this for your family, cut the recipe in half. Your serving sizes will be a little bigger as a side dish than at a potluck.
    01 Information
    • Grade easy
    • Serving 15 servings
    • Calorie 52 Kcal
    • Prep Time 30 Mins
    • Total Time 30 Mins
    02 Ingredients
    1/2 tsp. kosher salt
    fresh ground pepper
    3 tbsp. apple cider vinegar
    1/4 cup olive oil
    1/4 cup chopped green onions
    1/2 cup fresh shelled peas
    1/4 cup apple juice
    1/2 cup dried cranberries
    2 cups grated carrots
    3 cups shredded cabbage
    03 Method
    Step 1
    Heat the apple juice to a boil and submerge the cranberries in the hot juice. Cover and let stand.
    Step 2
    In a large bowl, mix carrots, cabbage, peas and chopped green onions.
    Step 3
    In a small bowl, whisk together olive oil and vinegar.
    Step 4
    Pour oil and vinegar over the vegetables. Add cranberries and apple juice. Toss well.
    Step 5
    Sprinkle with pepper and salt. Serve cold.
    04 Author
    Tracy Tracy
    647 Recipes

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