Vegan Coleslaw Coleslaw is a classic dish that is great on it’s own, or can be used as an ingredient in your favorite wraps and sandwiches.

 

Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon print print icon squares squares icon

Delicious Vegan Coleslaw


Scale

Ingredients

  • 6 cups shredded green cabbage (can use the “S” blade of a food processor)
  • 2 cups coarsely shredded carrots (can also use the food processor)

Dressing:

  • 1/2 cup Homemade Olive Oil Mayo (below) or Follow Your Heart brand Grapeseed Oil Vegenaise Mayo
  • 2 teaspoons yellow mustard
  • 2 tablespoons maple syrup
  • 1 tablespoon apple cider vinegar or lemon juice
  • 1/2 teaspoon sea salt, or to taste
  • Optional: Black pepper to taste

Homemade Olive Oil Mayo

  • Ingredients: 3/4 cup coconut milk (the refrigerated kind in the carton)
  • 1 1/2 tablespoons apple cider vinegar
  • 1 teaspoon Dijon mustard
  • 3/4 cup olive oil
  • Pinch sea salt

Instructions

  1. Place the cabbage and carrots in a large bowl.
  2. In a separate small bowl, whisk together all of the dressing ingredients.
  3. Pour the dressing over the cabbage and mix well with a pair of tongs, or your hands.
  4. Refrigerate for about 30 minutes before serving to help break down the cabbage.

For Homemade Mayo: Place the coconut milk, apple cider vinegar and mustard in a blender. Blend together to incorporate, then slowly drizzle in the olive oil. Add the sea salt and blend again for a few seconds. Pour into a small glass jar and refrigerate.


 

error

Enjoy this blog? Please spread the word :)

Subscribe To Our Newsletter

Subscribe To Our Newsletter

Join our mailing list to receive the latest news and updates from our team.

You have Successfully Subscribed!

Pin It on Pinterest

Share This