Description
This Best Vegan Coleslaw Recipe combines the crunch of fresh cabbages and carrots with a creamy, tangy dressing. It’s a guilt-free, vibrant dish that packs a flavor punch, making it perfect for summer barbecues or enjoying alongside your favorite meals. Discover 7 reasons you’ll love it!
Ingredients
4 cups (300 g) green cabbage
finely shredded
2 cups (150 g) purple cabbage
finely shredded
1 ½ cups (120 g) carrots
julienned or grated
½ cup (50 g) green onions
thinly sliced
2 tablespoons (10 g) fresh parsley
chopped
½ cup (120 g) vegan mayonnaise
2 tablespoons (30 ml) apple cider vinegar
1 tablespoon (15 ml) maple syrup or agave nectar
1 tablespoon (15 ml) Dijon mustard
½ teaspoon celery seed (optional)
½ teaspoon sea salt
¼ teaspoon black pepper
1 tablespoon (15 ml) lemon juice
freshly squeezed
½ cup (60 g) shredded kale or Brussels sprouts
¼ cup (40 g) chopped apples
¼ cup (40 g) raisins or cranberries
1 tablespoon (15 ml) olive oil
Instructions
- In a large bowl, combine the green cabbage, purple cabbage, carrots, green onions, and parsley.
- In a separate bowl, whisk together the vegan mayonnaise, apple cider vinegar, maple syrup (or agave), Dijon mustard, celery seed, sea salt, black pepper, and lemon juice until smooth.
- Pour the dressing over the cabbage mixture and toss to coat evenly.
- If using, add the optional add-ins like kale, apples, raisins, or cranberries, and fold them gently into the slaw.
- Refrigerate the coleslaw for at least 30 minutes before serving to allow the flavors to meld.
Notes
For an added twist, try adding different fruits or nuts based on your preference.
- Prep Time: 20
- Cook Time: 30
- Category: Salad
- Method: mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 145 kcal
- Sugar: 5 g
- Sodium: 210 mg
- Fat: 10 g
- Saturated Fat: 1 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 2 g
- Cholesterol: 0 mg
Keywords: Vegan Coleslaw, Best Vegan Coleslaw Recipe, Healthy Coleslaw, Plant-Based Slaw, Summer Salad