Classic Vegan Coleslaw (15 Minutes)
Make a Classic Vegan Coleslaw in just 15 minutes! This easy recipe is a perfect side dish for summer parties, potlucks, and barbecues. It's creamy, flavorful, and much healthier than store-bought options.
Servings: 6
Calories: 157kcal
Ingredients
- 3 cups green cabbage finely shredded
- 2 cups red cabbage finely shredded
- 1 cup carrot peeled and finely shredded
For the dressing:
- ½ cup vegan mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 tablespoon granulated sugar
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
Instructions
- Add the dressing ingredients to a small bowl and mix until well combined.
- Mix the shredded cabbage and carrots and the dressing in a large mixing bowl until well combined (clean hands are the quickest tool).
- Serve immediately or, for the best results, cover and refrigerate at least 1 hour before serving.
Notes
How to cut the veggies:
- Remove any damaged or wilted outer leaves from the cabbage. Cut the cabbage into quarters and remove the tough core.
- Finely shred the cabbage quarters into thin slices. You can accomplish this by hand, using a knife, or by using a mandoline or a food processor with a shredding attachment.
- For the carrots, grate them using the larger side of a box grater.
- Use fresh and high-quality ingredients. Opt for crisp and vibrant cabbage, fresh carrots, and quality vegan mayonnaise to enhance the flavors of your vegan coleslaw.
- Finely shred the vegetables. Take the time to finely shred the cabbage and grate the carrots for a delightful texture and even distribution of flavors in your dish.
- Let it chill. After preparing the coleslaw, allow it to chill in the fridge for at least one hour. This will help the flavors meld together and enhance the overall taste.
- Save time by using pre-shredded cabbage and carrots. However, for the best taste and texture, it's recommended to chop the vegetables yourself.
- Keep it cool and fresh. For potlucks or summer events, prevent the slaw from being exposed to the sun. Keep it chilled by placing the slaw bowl in a larger bowl filled with ice.
Nutrition
Serving: 1serving | Calories: 157kcal | Carbohydrates: 10g | Protein: 1g | Fat: 12g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 260mg | Potassium: 207mg | Fiber: 2g | Sugar: 5g | Vitamin A: 3932IU | Vitamin C: 31mg | Calcium: 37mg | Iron: 1mg