Vegan Coleslaw
This Vegan Coleslaw is creamy, crunchy, and easy to make with simple ingredients. A fresh side dish for potlucks, cookouts, burgers, sandwiches, and summer meals.
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 black pepper
Instructions
- Add the dressing ingredients to a small bowl and whisk until smooth and well combined.
- Add the shredded cabbage and carrots to a large mixing bowl, pour the dressing over the top, and toss until everything is evenly coated. Serve immediately, or for the best flavor, cover and refrigerate for at least 1 hour before serving.
Notes
How to cut the veggies:
- Remove any damaged outer leaves from the cabbage, cut it into quarters, and discard the tough core.
- Thinly slice the cabbage with a sharp knife, mandoline, or food processor with a shredding attachment.
- Grate the carrots using the large holes of a box grater, or use store-bought shredded carrots to save time.
- Store leftovers in an airtight container in the fridge for 3 to 5 days.
- Stir well before serving, as the cabbage may release some liquid as it sits.
- I don’t recommend freezing it because the vegetables can become watery and lose their crunch, and the creamy dressing may separate.
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
