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Lemony Savoy Cabbage Salad (Without Mayo)
Easy to make in 15 minutes, vegan Savoy Cabbage Salad is a no mayo coleslaw featuring a tangy lemon Dijon mustard vinaigrette.
Prep Time
15
minutes
mins
Total Time
15
minutes
mins
Course:
Salad, Side Dish
Cuisine:
American, Fusion
Special diet:
gluten-free, nut-free, soy-free, vegan
Servings:
6
Calories:
85
kcal
Author:
Amy Katz
Ingredients
1
medium Savoy cabbage
thinly sliced (or substitute Napa cabbage)
For the dressing:
1
Tablespoon
lemon juice
1
Tablespoon
white wine vinegar
1
small clove
garlic
minced
1
teaspoon
Dijon mustard
2
Tablespoons
olive oil
½
teaspoon
organic sugar
(or sweetener of choice, to taste)
salt and pepper
to taste
US Customary
-
Metric
Instructions
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.
Notes
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.
Nutrition
Calories:
85
kcal
|
Carbohydrates:
10
g
|
Protein:
3
g
|
Fat:
5
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
3
g
|
Sodium:
52
mg
|
Potassium:
352
mg
|
Fiber:
5
g
|
Sugar:
4
g
|
Vitamin A:
1501
IU
|
Vitamin C:
48
mg
|
Calcium:
54
mg
|
Iron:
1
mg