Vegan Coleslaw
User Reviews
5.0
18 reviews
Excellent
Vegan Coleslaw
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Tossed in a creamy, tangy homemade dressing, this vegan coleslaw is a delicious side dish for summer cookouts and BBQs! It keeps well in the fridge for up to 2 days. Gluten-free, dairy-free.
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Ingredients
- Scant ¾ cup Vegan Mayo*
- 3 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon pure maple syrup
- ¾ teaspoon celery seed
- ¼ teaspoon sea salt
- 8 cups shredded cabbage
- 2 medium carrots peeled into thin ribbons
- 3 scallions chopped
- freshly ground black pepper
Instructions
- Make the dressing. In a medium bowl, whisk together the mayo, apple cider vinegar, mustard, maple syrup, celery seed, salt, and several grinds of pepper.
- Make the coleslaw. In a large bowl, toss together the cabbage, carrots, and scallions. Pour the dressing over the top and toss to coat. Season to taste with more salt and pepper as desired.
Notes
- *For store-bought vegan mayo, we like Sir Kensington’s Fabannaise or Chosen Foods.
Genuine Reviews
User Reviews
Overall Rating
5.0
18 reviews
Excellent
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