Print Recipe

Vegan Coleslaw

Course: Side Dish
Cuisine: American, British
Keyword: Apple Cider Vinegar, Carrots, Dressing, Mustard, Red Cabbage, Vegan Mayonnaise, White Cabbage
Servings: 12 Servings

Equipment

Ingredients

  • ½ Small White Cabbage shredded
  • ¼ Small Red Cabbage shredded
  • 3 Large Carrots peeled or grated
  • 350 g Vegan Mayonnaise
  • 1 tbsp Yellow Mustard
  • 1 tbsp Apple Cider Vinegar
  • Pinch of Ground Black Pepper
  • ¼ tsp Table Salt

Instructions

  • To begin, carefully shred the cabbages with a sharp knife and set aside.
  • Next, thinly shred the carrots using a peeler or grater and set aside.
  • In a mixing bowl, add mayonnaise, mustard, and apple cider vinegar.
  • Season with the salt and a sprinkling of black pepper, to taste.
  • Whisk the ingredients together thoroughly to create an emulsified and smooth dressing.
  • Combine all of the shredded vegetables with the dressing in a large bowl.
  • Stir together thoroughly to coat each ingredient.
  • Serve and enjoy on warm Summer’s day!

Notes

This recipe makes enough for 12 servings. It’s best to store the coleslaw in the fridge and eat within 3-4 days!