Description
Creamy vegan coleslaw recipe with crunchy cabbage, carrot and tangy vegan mayo dressing. A quick BBQ side dish.
Ingredients
Slaw
4 cups shredded green cabbage
1 cup shredded red cabbage
1 cup shredded carrots
Dressing
3/4 cup vegan mayonnaise
2 tablespoons sugar
2 tablespoons apple cider vinegar
1 tablespoon lemon juice
1/2 teaspoon salt
1/4 teaspoon black pepper
Instructions
- Combine the green cabbage, red cabbage, and carrots in a large bowl.
- In a separate bowl, whisk together the vegan mayonnaise, sugar, apple cider vinegar, lemon juice, salt, and black pepper until smooth.
- Pour the dressing over the slaw.
- Toss until evenly coated.
- Chill for at least 30 minutes before serving.
Notes
Use a large mixing bowl so you have plenty of space to toss the shredded veggies properly. Coleslaw always looks like a lot before the dressing goes on, but it settles slightly as it chills.
If you are shredding the cabbage yourself, use a sharp knife and slice it as finely as you can. You can also use a food processor with a slicing attachment for the cabbage and a grating attachment for the carrots, which is probably the easiest way if you are making a double batch.
If you are short on time, a bag of coleslaw mix or bagged coleslaw mix is absolutely fine. Most grocery stores sell a ready-prepared mix of shredded cabbage and carrots, which makes this easy recipe even quicker.
