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.
Why you'll love this recipe
- It's easy to make in only 15 minutes with 7 ingredients (plus salt and pepper).
- It's lighter than traditional coleslaws since it's made without mayo.
- It's a delicious way to enjoy raw Savoy cabbage.
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.
Meyer lemons are a great choice in this recipe. This hybrid variety is sweeter than regular lemons. If you use Meyer lemon juice to make the dressing, you may be able to use less sugar or leave it out entirely.
Additional ingredients can be added to make this recipe your own such as the following:
- Nuts or seeds like chopped walnuts, pecans, or pumpkin seeds
- Fruit such as chopped apples or pears
- Vegetables such as thinly sliced red onion, radishes, carrots, or red bell peppers
- Fresh chopped herbs like cilantro or mint
- Other additions like sliced Kalamata olives or cubed avocado
For the complete list of ingredients with measurements plus recipe instructions, please see the recipe card at the bottom of this post.
- 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.
This Savoy cabbage salad is delicious with sandwiches, burgers, and vegan grilled dishes. It's perfect in place of traditional coleslaw.
And if you're like me and like to serve a salad with your Thanksgiving spread, Savoy cabbage salad is a great choice.
Leftovers will last up to 3 days in an airtight container in the refrigerator. Give it a good stir before serving.
Savoy has thinner leaves that are wrinkly with a milder, sweeter flavor.
Yes, if Savoy isn't available, Napa (also known as Chinese cabbage) is a good substitute in recipes like this salad and also in cooked dishes.
If lemon juice is unavailable, either lime juice or orange juice are good substitutes in the dressing.
More vegan vegetable salad recipes
And for even more recipes, join the Vegan Mediterranean Diet Recipes Facebook group for support, inspiration, and fun.
If you love this recipe, please give it 5 stars! ★★★★★
Lemony Savoy Cabbage Salad (Without Mayo)
- 1 medium Savoy cabbage, thinly sliced (or substitute Napa cabbage)
- Place the sliced cabbage in a large salad bowl.
- 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.
- 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.
- Leftovers will last up to 3 days in the refrigerator. Give them a good stir before serving.
- If using Meyer lemon juice, taste the dressing before adding the sugar since Meyer lemons are sweeter than regular lemons.
Nutritional information is an estimation only.