Easy to make in 15 minutes, vegan Savoy Cabbage Salad is a no mayo coleslaw featuring a tangy lemon Dijon mustard vinaigrette. Enjoy it as a side dish with sandwiches, burgers, and picnic favorites.
While many traditional deli sides call for sauces made with mayo, it's simple to make lightened up versions that are just as flavorful.
Inspired by my favorite Dijon mustard salad dressing, the vinaigrette for this Savoy cabbage slaw is made with fresh lemon juice, white wine vinegar, garlic, Dijon, and olive oil. It's the perfect complement for the sweeter and milder cabbage variety.
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Thank you for a quick and tasty recipe, without mayo! I made it exactly as written, and then added toasted slivered almonds and some golden raisins. Everyone loved it.
- Ann
Ingredients
What is Savoy cabbage? It's round and green with crinkly, wrinkled leaves which are thinner than common green and red cabbages. And it has a milder flavor.
While they taste slightly different, oblong Napa cabbage (also known as Chinese cabbage) can be used instead.
Please see the recipe card at the bottom of this post for the complete ingredients, measurements, and instructions.
Instructions
- Shred the cabbage with a sharp knife and place it in a large bowl.
- Prepare the vinaigrette by mixing the ingredients in a small jar or bowl.
- Toss the salad with the dressing until well coated.
- Serve immediately or let the salad rest for a few minutes at room temperature to soften.
Serving suggestions
This Savoy cabbage salad is delicious with sandwiches, burgers, and vegan grilled dishes. It's perfect in place of traditional coleslaw along with Greek red potato salad and marinated artichoke pasta salad.
I particularly enjoy it with a vegan "tuna" salad sandwich or a baked chickpea patty on a bun with vegan thousand island and all the fixings.
And if you're like me and like to serve a salad with your Thanksgiving spread, Savoy cabbage salad is a great choice.
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Love and Veggies,
Amy
📋 Recipe
Lemony Savoy Cabbage Salad (Without Mayo)
Ingredients
- 1 medium Savoy cabbage, thinly sliced (or substitute Napa cabbage)
For the dressing:
- 2 Tablespoons extra virgin olive oil
- 1 Tablespoon lemon juice*
- 1 Tablespoon white wine vinegar
- 1 small clove garlic, minced
- 1 teaspoon Dijon mustard
- ½ teaspoon organic sugar, (or sweetener of choice, to taste)
- salt and pepper, to taste
Instructions
- Place the sliced cabbage in a large salad bowl.1 medium Savoy cabbage
- Add the dressing ingredients to a small jar with a lid. Shake well to combine. (Or add to a small bowl and whisk until emulsified.1 Tablespoon lemon juice*, 1 Tablespoon white wine vinegar, 1 small clove garlic, 1 teaspoon Dijon mustard, 2 Tablespoons extra virgin olive oil, ½ teaspoon organic sugar, salt and pepper
- Pour the dressing over the cabbage and toss well to coat.
- Serve immediately or allow to rest for 30 minutes at room temperature so the cabbage softens.
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Notes
Nutrition
Nutritional information is an estimation only.
Ann Flanigan says
Thank you for a quick and tasty recipe, without mayo! I made it exactly as written, and then added toasted slivered almonds and some golden raisins. Everyone loved it:)
Amy Katz says
I'm so happy to hear this, Ann! And I love the additional ingredients you added to make it even more delicious. 🙂