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This Jewish deli style vegan coleslaw is simple and easy to make. Serve it at your next BBQ…it won’t disappoint!
Having lived in New Jersey for awhile, I’ve been to my fair share of Jewish delis. My favorite thing there is always the coleslaw (not that I have a ton of options as a vegetarian). It’s creamy, slightly sweet and tangy, and oh-so-good!
I live on the West Coast now, so I’ve had to learn to make my favorite East Coast foods that I can’t find here. So, I thought I would share my vegan version of this delicious coleslaw!
The Secret Ingredient
What is “that thing” that makes it taste like coleslaw from an East Coast deli? It’s celery seed!
Celery seeds are tiny, brown seeds that taste like celery (of course). They are earthy and slightly bitter. While they are sold in both whole and ground forms, be sure to use the whole seeds for your coleslaw (the ground seeds can be more bitter).
Watery Coleslaw
Have you every had watery coleslaw? Cabbage has a high water content. So, as the coleslaw sits, the salt in the dressing will draw out the liquid and water it down.
You can avoid this by salting the cabbage and letting it sit for a few hours. Then, drain the water from the cabbage before adding the dressing.
How do you make vegan coleslaw?
Ingredients:
- 1 pound shredded green cabbage and carrots (I use the store bought mix)
- 1/2 scant tablespoon kosher salt
- 1 cup vegan mayonnaise (I use vegan Best Foods)
- 2 tablespoons of white wine vinegar
- 2 tablespoons of sugar
- 1/4 teaspoon of celery seeds
- pepper to taste
Step 1: Add the cabbage and carrots to a large bowl, then toss with the salt. Let it sit for 2-3 hours.
Step 2: Meanwhile, mix the remaining ingredients together in a small bowl to make the dressing. Set it aside in the fridge for later.
Step 3: After the cabbage has sat for a few hours, add it to a colander and gently squeeze out any excess liquid.
Step 4: Add the cabbage back to a bowl and toss it with the dressing. Serve immediately, or store it in the fridge for up to 3 days. Enjoy!
Try these other great BBQ sides!
Vegan Coleslaw
Ingredients
- 1 pound shredded cabbage and carrots I use the store bought mix
- 1/2 scant tablespoon kosher salt
- 1/2 cup vegan mayonnaise I use vegan Best Foods
- 2 tablespoons white wine vinegar
- 2 tablespoons sugar
- 1/4 teaspoon celery seeds
- ground black pepper to taste
Instructions
- Add the cabbage and carrots to a large bowl, then toss with the salt. Let it sit for 2-3 hours.1 pound shredded cabbage and carrots, 1/2 scant tablespoon kosher salt
- Meanwhile, mix the remaining ingredients together in a small bowl to make the dressing. Set it aside in the fridge for later.1/2 cup vegan mayonnaise, 2 tablespoons white wine vinegar, 2 tablespoons sugar, 1/4 teaspoon celery seeds, ground black pepper
- After the cabbage has sat for a few hours, add it to a colander and gently squeeze out any excess liquid.
- Add the cabbage back to a bowl and toss it with the dressing. Serve immediately, or store it in the fridge for up to 3 days. Enjoy!
Notes
- If you are not vegan, you can use regular mayonnaise in the recipe.
- Be sure to use whole celery seeds. Ground celery seeds tend to be more bitter.
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