Vegan Creamy Coleslaw
This Vegan Creamy Coleslaw is quick and easy to make, with crisp veggies tossed in a creamy, tangy dressing. Chilled before serving, it's the perfect balance of cool, crunchy veggies and creamy flavor. This coleslaw is the perfect side dish for barbecues and potlucks or piled high on burgers or sandwiches.
Servings: 6 servings
Equipment
- 1 food processor with grating attachment or box grater
- 1 Large bowl
- 1 Small bowl
Ingredients
- 2 cups green cabbage, thinly sliced
- ½ cup purple cabbage, thinly sliced
- 1 cup carrot, grated
Coleslaw Dressing
- 3 Tbsp vegan mayonaise (Vegenaise is my favorite)
- 2 tsp apple cider vinegar
- ½ tsp sugar
- ⅛-¼ tsp black pepper
- ⅛-¼ tsp salt
Instructions
- Use a food processor with grating attachment (this saves so much time) or box grater to grate 1 cup of carrot (about one large carrot). Then thinly slice green and purple cabbage. Place all the veggies in a large bowl.
- In a small bowl, whisk together vegan mayo, apple cider vinegar, sugar, black pepper, and salt.
- Pour dressing over veggies and toss until evenly coated. Cover bowl and refrigerate for an hour. Enjoy as a side dish or top on a BBQ burger or sandwich. Best used fresh, coleslaw keeps in the fridge in a well-sealing container for only 1-2 days.