Vegan Coleslaw
This Jewish deli style vegan coleslaw is simple and easy to make. Serve it at your next BBQ…it won’t disappoint!
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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.
Tried this recipe? I'd love to see it!Mention @raising.veggie.lovers or use #raisingveggielovers!