This vegan coleslaw recipe is creamy, tangy, and flavorful! Made with freshly grated cabbage, carrots, and topped with a creamy dairy-free dressing recipe. A perfect healthy side dish for summer bbq’s, get-togethers and potlucks.
3 cups green cabbage, shredded
3 cups purple cabbage, shredded
1 cup carrots, shredded
1 cup vegan mayonnaise
1 tbsp apple cider vinegar
1 tbsp maple syrup
1 tbsp dijon mustard
1 tsp onion powder
½ tsp salt (more to taste)
1 tsp freshly ground black pepper
- In a large serving bowl add shredded cabbage and carrots.
- In a small bowl whisk together vegan mayonnaise, apple cider vinegar, dijon mustard, onion powder, salt and pepper. Taste test dressing and adjust for more salt or pepper.
- Toss cabbage and carrots with dressing to combine. Enjoy right away or refrigerate for up to 3-4 days. This is best served the day of chilled, the taste is still great but the colors of the cabbage may start to bleed together.
Pre Shredded Slaw: You can use any pre-shredded slaw mixture if you’re in a pinch for time. Just be sure you have enough slaw mixture for at least 5-6 cups.
Keywords: vegan, healthy coleslaw, easy coleslaw