Go Back
Creamy Vegan Coleslaw
Lisa

Creamy Vegan Coleslaw

This is a healthy simple and Creamy Vegan Coleslaw that is not only great for summer, but is a great dish for the holiday's as well.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 0 minutes
Refrigerate for 3 hours or more for the best flavor. 3 hours
Total Time 3 hours 20 minutes
Course: gluten free, Salad, Side Dish, vegan
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1 head Cabbage You can use half purple and green to make this slaw more colorful. Cut up and place in a large bowl.
  • 1 to 2 cup Carrots Chopped finely or julienne. The amount of carrots depends on how large the head of cabbage is.
Dressing
  • 2 Tbsp Organic Apple Cider Vinegar
  • 1 cup Vegan Mayo alternative
  • 1/4 cup Real Maple Syrup
  • 2 Tbsp Mustard I use yellow mustard.
  • 1 Tbsp Celery Seed
  • Salt and pepper to taste

Method
 

  1. Clean and cut up the cabbage and place into a large serving bowl.
  2. Clean and chop or julienne the carrots and place into the large bowl.
  3. Set the large serving bowl aside.
  4. In a small bowl add the dressing ingredients and whisk together.
  5. Drizzle the dressing ingredients over the large serving bowl of carrots and cabbage and mix well.
  6. Cover the large serving bowl and place into the refrigerator for no less than a few hours or overnight. The longer the better.

Notes

How to serve this Vegan Creamy Coleslaw
Top your favorite sandwich with this creamy coleslaw.
Serve this slaw as a main dish with cashews, grapes, and dried cranberries sprinkled on top.
Add a scoop of this coleslaw as a side to your favorite hot or cold sandwich.