This Vegan Coleslaw tastes so good that you may question whether it is indeed vegan. Go ahead and enjoy it all you want.
Being vegan does not have to mean missing out on foods you love. Take coleslaw, for instance – that crunchy, creamy side dish that is a staple on picnic tables and at BBQs. What would an outdoor get-together be without coleslaw? Have no fear; we are coming to your rescue with this great recipe for vegan coleslaw.
You don’t have to settle for vinegar-based coleslaws unless you prefer them. By substituting vegan mayonnaise for regular mayo, you can have your favorite side dish the way you want. You can also lighten the recipe with half vegan mayo and half plain, unsweetened vegan yogurt. No one will know it is vegan unless you tell them. It’s that good.
Color, Crunch, and a Bowl Full of Deliciousness
Using green and red cabbage in this recipe provides a pop of color alongside the orange carrots. You can even shred some rainbow carrots to maximize the appearance of your slaw. Another option is to use broccoli slaw, with its darker green shreds, or better yet, mix half cabbage and half broccoli slaw for the ultimate dish. I love experimenting with recipes, and coleslaw lends itself beautifully to customizations.
Should I Shred or Grate the Carrots?
Ah, the age-old question – to shred or grate? Well, maybe it’s not the question of all time, but it is a good one to discuss. Some people like to have tinier pieces of carrots in their slaw to spread well among the cabbage. Others want to have longer shreds (me included). It doesn’t matter if you grate or shred the carrots, but if you choose to grate, do so on a larger hole of the box grater – not one of the tiny ones, or you’ll have mushy carrots. A food processor can speed up the grating and make it easier on your arm.
How to Make Ahead and Store
The vegan mayo can speed up the wilting process of this coleslaw, so it’s best to make it a few hours before serving. You can store vegan coleslaw for up to 4 days in an airtight container in the refrigerator. Stir it before serving to mix everything, as some dressing may sink to the bottom. It will soften over time. Do not freeze coleslaw.
Serving Suggestions
Putting together a complete vegan meal is easy when you have some great recipes. This vegan coleslaw goes well with Cowboy Caviar, which consists of black beans, black-eyed peas, peppers, corn, tomatoes, and seasonings. Change the honey to maple syrup or agave, and you have a perfect mealtime duo.
Soup and salads go so well together, and you can serve your slaw alongside a bowl of delicious Sweet Potato Soup. Make some Banana Dragon Fruit Nice Cream for dessert, and you will have the perfect ending to a wonderful meal. No one will believe it’s not dairy.
Vegan Coleslaw Recipe
Ingredients
- 4 cups green cabbage finely shredded
- 2 cups red cabbage finely shredded
- 1 cup carrots grated
- 3/4 cup vegan mayonnaise
- 2 tablespoons apple cider vinegar
- 1 tablespoon maple syrup
- 1 teaspoon celery seeds
- Salt and pepper to taste
Instructions
- In a large mixing bowl, combine both types of shredded cabbage and grated carrots.
- In a separate small bowl, whisk together vegan mayonnaise, apple cider vinegar, maple syrup, and celery seeds until smooth.
- Pour the dressing over the cabbage and carrot mixture. Toss well to coat all the vegetables evenly with the dressing.
- Season with salt and pepper according to your taste preferences.
- Allow the coleslaw to chill in the refrigerator for at least 1 hour before serving to enhance the flavors.
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