EASY VEGAN COLESLAW

This is barbecue season and coleslaw is the perfect side dish to any grilled food. There are so many advantages to eating cabbage. It’s packed with vitamin C and K and can help improve digestion. So next time you’re invited to a barbecue or picnic consider bringing this coleslaw.
Thinly slice 1/2 small head each of green and purple cabbage and grate 3 carrots.
Whisk together the vegan mayonnaise, vinegar, sugar, milk, salt and pepper until smooth and creamy to make the dressing.
In a large bowl, combine the thinly sliced cabbage and the grated carrots. Add the mayonnaise and vinegar dressing. Toss it all together. Make sure all of the cabbage and carrots are evenly coated with the dressing.  Allow your vegan coleslaw to chill in the refrigerator for at least two hours before serving.  To serve give it a quick, gentle toss. Enjoy!

Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon heart heart icon heart solid heart solid icon

EASY VEGAN COLESLAW

  • Author: Carla's No Place Like Home
  • Prep Time: 20 minutes
  • Total Time: 20 minutes
  • Yield: 10 servings 1x
  • Category: side
  • Method: refrigerate
  • Cuisine: Canadian

Description

This is barbecue season and coleslaw is the perfect side dish to any grilled food.  There are so many advantages to eating cabbage.  It’s packed with vitamin  C and K and can help improve digestion.  So next time you’re  invited to a barbecue or picnic consider bringing this coleslaw. 


Ingredients

Scale
  • 1/3 cup vegan egg-free mayonnaise
  • 3 tbsp white vinegar
  • 1 tbsp coconut sugar 
  • 2 tbsp plant based milk
  • dash salt and pepper
  • 1/2 small head each of green and purple cabbage thinly sliced 
  • 3 carrots, grated

Instructions

  1. Whisk together the vegan mayonnaise, vinegar, sugar, milk, salt and pepper until smooth and creamy to make the dressing.
  2. In a large bowl, combine the thinly sliced cabbage and the grated carrots.
  3. Add the mayonnaise and vinegar dressing.
  4. Toss it all together. Make sure all of the cabbage and carrots are evenly coated with the dressing.

Notes

Allow your vegan coleslaw to chill in the refrigerator for at least 2 hours before serving.  To serve give it a quick, gentle toss.

Serve this coleslaw recipe with the  VEGAN PULLED PORK recipe.  Yummy!