Vegan Autumn Harvest Slaw

Vegan Thanksgiving without a stuffed bird! Serve dishes to please every palate.

Autumn Harvest Slaw


  • 3/4 cup apple cider vinegar
  • 1/4 cup olive oil
  • 1/3 cup maple syrup
  • 1 medium red cabbage (about 2 1/2 pounds)- cored, quartered, and thinly sliced
  • 1 large red onion, thinly diced
  • 1 medium fennel bulb thinly diced
  • 3 clementines, peeled seeded, and diced
  • 1 tsp red pepper flakes
  • 1/3 cup pepitas (pumpkin seeds) toasted
  • Salt and pepper, to taste


  1. In a small bowl, combine the vinegar, oil, maple syrup, red pepper flakes, and salt and pepper to taste, and stir until the spices have assimilated.
  2. In a large bowl combine the chopped cabbage, fennel, and onion and toss.
  3. Peel and section the clementines, removing any seeds. Dice sections and gently fold into the cabbage.
  4. On a baking sheet lined with parchment, add your pepitas and toast in oven for 6-8 minutes, or until lightly browned and making a faint popping noise.
  5. Remove from oven and fold the toasted pepitas and dressing in to your large bowl.
  6. Cover and refrigerate, tossing occasionally, for 2 hours. Serve chilled or at room temperature.

Recipes by Ashlee Piper

Photography by Karie Denny

Alejandra likes ice cream, dancing and pretty things. You can usually find her exploring downtown Phoenix, where she lives, or singing to herself while writing in a coffee shop.

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