No-Added-Salt Coleslaw

A light, tangy coleslaw with a sophisticated vinaigrette-style dressing using sherry vinegar.

Ingredients

Vegetables

  • 600g green cabbage (1 small head), finely shredded

  • 300g purple cabbage (1/2 small head), finely shredded

  • 200g carrots (2 medium), grated

  • 100g red onion (1 small), very thinly sliced

  • Optional: 100g kohlrabi, julienned

Vinaigrette Dressing

  • 60ml (4 tablespoons) olive oil

  • 45ml (3 tablespoons) sherry vinegar

  • 15ml (1 tablespoon) lemon juice

  • 15g (1 tablespoon) nutritional yeast

  • 5-6g (1-1.5 teaspoons) ground mustard powder

  • 5g (1 teaspoon) celery seeds

  • 1/4 teaspoon garlic powder (optional)

  • Fresh ground black pepper to taste

  • Optional: 1 tablespoon finely minced shallot

Method

Vegetable Preparation

  1. Prepare Onion (Do First)

    • Slice very thinly

    • Soak in cold water 10-15 minutes

    • Drain and pat dry

  2. Prepare Cabbage

    • Remove outer leaves and core

    • Cut into quarters

    • Shred finely

  3. Salt-Free Moisture Removal

    • Place colander with cabbage over a bowl

    • Let stand 30 minutes, tossing occasionally

    • Press gently with clean kitchen towel

  4. Prepare Other Vegetables

    • Grate carrots using large holes of box grater

    • If using kohlrabi, cut into very thin matchsticks

Dressing

  1. Combine olive oil, sherry vinegar, and lemon juice in jar

  2. Add dry ingredients

  3. Shake vigorously

  4. Let stand 5 minutes for mustard powder to hydrate

  5. Shake again before using

Assembly

  1. Combine all vegetables in extra-large bowl

  2. Pour dressing over vegetables

  3. Toss thoroughly

  4. Let rest 15 minutes

  5. Toss again before serving

Notes

  • Keeps in airtight container for up to 3 days

  • Best if eaten within 24 hours

  • For best results, prepare at least 2 hours before serving

  • Safe for those with nightshade sensitivities