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Spring Coleslaw

spring coleslaw – peace. love. quinoa

Mar 30

FINALLY, it feels like spring. THAT makes me excited. You know what else makes me excited? The cute little Easter basket I made for my 2 year old niece…. aaaand the multi-colored carrots I found at the grocery store.*smiles* Just like a little bunny, my boyfriend LOVES to munch on raw carrots – he’s already laid his eyes on my multi-colors.

Lately I’ve been craving colorful foods, so I decided to make this beautiful coleslaw. I used the Nayonaise that was sent to me for sampling along with brussels sprouts, a pear, and colorful carrots Each of these ingredients came together to make a dish perfect for spring holidays and potlucks.


spring coleslaw

Author: peace. love. quinoa


  • 5 cups purple cabbage, finely chopped
  • 3 carrots, grated or finely chopped
  • 1 cup of brussels sprouts, finely chopped
  • 1 pear, finely chopped
  • 1 lemon, juiced or fresh squeezed
  • ½ cup apple cider vinegar
  • 1 cup Nayonaise (vegan mayo)
  • ½ cup agave nectar
  • ¼ cup sugar
  • 1 tsp. sea salt


  1. Toss all ingredients together in a large mixing bowl.
  2. Refrigerate at least one hour prior to serving.


If you’re looking for me today, I’ll be out on the patio with a bowl of this coleslaw and a refreshing blood orange spritzer.

Tagged with → Cabbage • coleslaw • Cooking • Easter • gluten-free • holiday • Nayonaise • raw • recipe • recipes • spring • vegan • vegetarian 



*sparkling blood orange spritzer* Outdoor Season / Farmers Market