Description

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.

Ingredients

Scale

For slaw:

3 cups green cabbage, shredded

3 cups purple cabbage, shredded

1 cup carrots, shredded

For dressing:

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

Instructions

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.

Notes

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