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Vegan Apple Coleslaw
Lisa

Vegan Apple Coleslaw

This salad is a alternative to the creamy coleslaw, using no mayo just a vinaigrette base to give this slaw a crisp, tangy, and refreshing taste.
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Prep Time 20 minutes
Cook Time 0 minutes
Refrigerate 3 or more hours before serving. 3 hours
Total Time 3 hours 20 minutes
Course: Salad, Side Dish, vegan
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1 Head Cabbage Any color or variety.
  • 3 Cups Carrots Finely chopped or julienne.
  • 6 Apples Chop up any variety, pick your favorite.
Dressing
  • 1 Cup Apple Cider Vinegar
  • 3/4 Cup Avocado Oil
  • 1 Cup Real Maple Syrup
  • 1 tsp Minced Garlic
  • 1 1/2 Tbsp Celery Seed
  • 3 Tbsp Yellow Mustard

Method
 

  1. Clean and cut up the cabbage and apples, 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.
  7. Serve as a side to any main dish and enjoy!

Notes

Use this salad up in 2 to 3 days for the best flavor.