Classic Vegan Coleslaw [Allergen Free]
Creamy and delicious vegan coleslaw is the perfect side salad, or burger and sandwich topping. Covered in allergen friendly and incredibly tasty dressing.
Prep Time15 mins
Total Time15 mins
Servings: 8 Servings
- 2 lb purple cabbage shredded (5-6 cups shredded)
- 2 large carrots shredded
- 1 cup homemade oil free vegan mayo or store bought
- 1.5 tbsp maple syrup
- 1.5 tbsp white vinegar
- 1 tbsp prepared mustard
- 1/4 tsp black pepper
Shred the cabbage and the carrots and add to a large mixing bowl.
In a separate bowl, combine the mayo, maple syrup, vinegar, mustard and black pepper. Whisk until combined. Then pour it over your coleslaw and mix well until evenly coated.
You may also use store bought shredded coleslaw to save time. Use about 6-8 cups of your favourite slaw mixture.
I'm keeping the dressing recipe quite simple, but feel free to add more spices if deeper flavour is desired. Some cumin, garlic powder, or even chili powder and cayenne would be great additions.
I use purple cabbage for vibrant colour, but you may also use green or a mixture of both.
Other additions include parsley, cilantro, celery, green onion or red onion.
This coleslaw tastes best the same day it's made, however, leftovers keep in the refrigerator for 2-3 days.
Calories: 140kcal | Carbohydrates: 15g | Protein: 6g | Fat: 8g | Saturated Fat: 1g | Sodium: 255mg | Potassium: 449mg | Fiber: 4g | Sugar: 8g | Vitamin A: 3813IU | Vitamin C: 67mg | Calcium: 68mg | Iron: 2mg