-
15
minPrep Time -
–
minCook Time -
15
minReady in -
6
perYield -
150
calCalories
Recipe Overview
- Author’s name:Vegor
- Recipe type:Vegan, Salad, Side Dish
- Allergens:–
- Seasons:Spring, Summer
- Cuisines:American
- Courses:Side Dish
Recipe Description
This Vegan Coleslaw is a colorful blend of crunchy cabbage and carrots, dressed in a creamy, tangy, and slightly sweet dressing. It’s the perfect balance of textures and flavors, making it a refreshing addition to any meal. Ideal for those looking for a healthier, dairy-free alternative to traditional coleslaw, without compromising on taste.
Ingredients
- 4 cups shredded green cabbage
- 2 cups shredded red cabbage
- 1 cup large carrot, grated
- 1/2 cup vegan mayonnaise
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon maple syrup or agave nectar
- 1 teaspoon celery seeds
- Salt and pepper to taste
Steps:
- Combine the Vegetables: In a large mixing bowl, add the green cabbage, red cabbage, and grated carrot. Toss them together until they are well mixed.
- Prepare the Dressing: In a smaller bowl, whisk together the vegan mayonnaise, apple cider vinegar, dijon mustard, maple syrup, salt, and pepper until smooth. If using, stir in the celery seeds at this time.
- Mix Together: Pour the dressing over the cabbage and carrot mixture. Using salad tongs or two large spoons, toss the coleslaw until all the vegetables are evenly coated with the dressing.
- Chill: For the best flavor, cover and refrigerate the coleslaw for at least 1 hour before serving. This allows the flavors to meld together beautifully.
- Serve: Once chilled, give the coleslaw a quick toss, then serve it as a refreshing side to your favorite dishes. Whether it’s alongside grilled veggies, burgers, or as part of a larger salad spread, this Classic Vegan Coleslaw is sure to be a hit.
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