Vegan Coleslaw Recipe
This vegan coleslaw recipe with creamy dressing is the perfect side dish for picnics and BBQs. It is a healthy alternative to store-bought coleslaw, crunchy and naturally sweetened with red apples.
Equipment
- Mandoline slicer
- Medium size bowl
- whisker
- Big salad bowl
Ingredients
- 300 g white cabbage 3½ packed cups, of shredded cabbage
- 100 g purple cabbage 2 cups of shredded cabbage
- 110 g carrot 1 medium size 1½cup of shredded carrots
- 173 g Jazz apple one big red apple
Coleslaw dressing ingredients:
- 140 g Vegan mayo ¾ cup
- 90 g coconut yogurt ½ cup
- 1 tablespoon Dijon mustard
- 2 tablespoon apple cider vinegar
- ½ teaspoon *celery seeds
- pinch salt
- pinch black pepper
Instructions
- Use mandoline or knife to thinly slice white and red cabbage.
- Change the mandoline attachment to the grater and grate the carrots and red apple. Alternatively, use a box grater.
- Add all the coleslaw dressing ingredients to a mixing bowl and mix them well.
- Transfer the veggies to a large salad bowl, add the dressing, and mix well to combine.
- Chill the coleslaw in the fridge for a couple of hours before serving. Enjoy!
Notes
- If using celery salt, use half a teaspoon, and do not add/use extra salt.