Vegan Confetti Coleslaw

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Vegan Confetti Coleslaw

Jill Dalton
Indulge in a burst of colors and flavors with our delightful Plant-Based Confetti Coleslaw! ? Packed with a medley of fresh vegetables and crunchy textures, this coleslaw recipe is perfect for adding a touch of happiness to any meal or gathering. Whether you're hosting a potluck or just looking for a refreshing side dish, our Plant-Based Confetti Coleslaw is the ultimate choice. Get ready to celebrate your salad!
5 from 3 votes
Prep Time 15 minutes
Total Time 15 minutes
Course Salad
Cuisine American
Servings 4
Calories 128 kcal



  • 3 cups red cabbage finely diced
  • 3 cups green cabbage finely diced
  • 2 cobs corn kernels cut off
  • 1 red bell pepper diced
  • 1 orange bell pepper diced
  • 1 bunch green onions sliced



  • Add all coleslaw ingredients to a large mixing bowl.
  • Add all dressing ingredients except for the dill weed to a blender and blend until creamy.
  • Pour dressing over coleslaw and stir well.
  • Keep in an airtight container in the fridge for up to a week.


Calories: 128kcalCarbohydrates: 19gProtein: 5gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 104mgPotassium: 506mgFiber: 5gSugar: 10gVitamin A: 2724IUVitamin C: 138mgCalcium: 69mgIron: 2mg

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