Vegan Coleslaw Recipe
This vegan coleslaw features crisp shredded cabbage and carrots tossed in a creamy, tangy dressing made from vegan mayo, apple cider vinegar, and a touch of maple syrup. It's a refreshing, plant-based twist on a classic side dish.
Equipment
- Large mixing bowl
- Cutting board and Knife
- Measuring cups and spoons
- Cutting board and Knife
Ingredients
- 1/8 tsp celery seed
- 1/4 tsp salt
- 2 tbsp apple cider vinegar
- 2 tbsp granulated sugar
- 5 cups coleslaw mix with red cabbage and carrots
- 1/2 cup Vegan Mayo
Instructions
- In a large mixing bowl, combine vegan mayo, granulated sugar, apple cider vinegar, celery seed, and salt, whisking until smooth.
- Stir in the coleslaw mix until well coated.
- Cover and chill for at least 3 hours for best results, though it can be enjoyed immediately.
- Store in a covered container in the fridge for up to 4 days, though the texture may become less crisp over time.
Notes
- To simplify the process, a bag of coleslaw mix was used, but one can opt to chop their own combination of green cabbage, red cabbage, and carrots if preferred.
- Aim for approximately 5 cups of total mix.
- For a sugar alternative, coconut sugar, agave, or pure maple syrup can be used. If desired, the cabbage mix can be chopped into smaller pieces before mixing with the dressing.