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Rainbow Vegetable Slaw

This Rainbow Vegetable Summer Slaw is made with all sorts of bright, crunchy, fresh vegetables like carrots, cabbage, bell pepper, and peas. It’s tossed in a simple, creamy vegan mayo sauce, with crunchy sunflower seeds for texture and fresh cilantro to finish. It’s the perfect summer side dish for veggie burgers or your favorite grilled protein!

Rainbow Vegetable Slaw



1 ½ c. Purple Cabbage, sliced thinly
1 ½ c. Green Cabbage, sliced thinly
1 c. Shredded Carrot
1 Red Bell Pepper, sliced into thin strips
1 c. Snow Peas, sliced thinly
⅔ c. Green Garden Vegan Mayo
1 tbsp. Dijon Mustard
2 tbsp. Apple Cider Vinegar
1 tsp. Agave Nectar
½ tsp. Salt
Black pepper to taste
¼ c. Sunflower Seeds
For garnish: Fresh Cilantro

Products you'll need
  1. Prepare all vegetables and add to a large mixing bowl.
  2. In a separate mixing bowl, whisk together mayo, mustard, apple cider vinegar, agave, salt and pepper until smooth.
  3. Pour over vegetables and toss well. Add in sunflower seeds and mix well.
  4. Refrigerate for 1 hour before serving. Serve topped with fresh cilantro leaves.

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