Easy Vegan Coleslaw (Fresh & Creamy!)
This Easy Vegan Coleslaw is crisp, creamy, and perfect for summer BBQs, cookouts, and potlucks. Made with shredded cabbage and carrots, it’s tossed in a lightly tangy, slightly sweet dressing. A simple, refreshing side dish that pairs well with burgers, sandwiches, tacos, and grilled mains.*Note that From Start to Finish is an estimate and is mostly passive time. This includes about an hour to prepare your homemade vegan mayo (most of which is letting cashews soak and letting the mayo refrigerate), about 15 minutes to make the actual slaw, and then another 30 minutes to refrigerate the slaw before serving.
Ingredients
- 2-3 cups shredded green cabbage - (about ¼ of a head)
- 2-3 cups shredded red cabbage - (about ¼ of a head)
- 2 carrots - grated or julienned
- ½ cup Joyful Balance Vegan Mayo - (OR a store bought vegan mayo)
- 1 teaspoon pure maple syrup - Joyful Balance Vegan Mayo
- ¼ teaspoon salt
- 1 tablespoon apple cider vinegar
- ⅛ teaspoon celery seeds
Instructions
- Add the green cabbage, red cabbage, and carrots to a large bowl and toss to combine.
- In a separate small bowl, whisk together the vegan mayo, maple syrup, salt, apple cider vinegar, and celery seeds until smooth.
- Pour the dressing over the cabbage mixture and toss until evenly coated. Refrigerate until ready to serve, ideally around 30 minutes for best texture and flavor. This coleslaw is best enjoyed the day it’s made. If serving the next day, store the dressing and prepped veggies separately, then combine about 30 minutes before serving!
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