Vegan Coleslaw
This Jewish deli-style vegan coleslaw is creamy, slightly sweet and tangy, with celery seed for classic deli flavor. It’s an easy side dish for BBQs, picnics and potlucks.
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Servings: 0
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 to taste
Instructions
- Add the shredded cabbage and carrots to a large bowl. Sprinkle with the kosher salt and toss until evenly coated. Let sit for 2–3 hours.1 pound shredded cabbage and carrots, 1/2 scant tablespoon kosher salt
- While the cabbage rests, combine the vegan mayonnaise, white wine vinegar, sugar, celery seeds and black pepper in a small bowl. Stir until smooth, then refrigerate until needed.1/2 cup vegan mayonnaise , 2 tablespoons white wine vinegar, 2 tablespoons sugar, 1/4 teaspoon celery seeds, Ground black pepper, to taste
- Transfer the cabbage and carrots to a colander and gently squeeze out the excess liquid.
- Return the drained cabbage and carrots to a bowl. Add the dressing and toss until evenly coated.
- Serve immediately, or refrigerate until ready to serve. Store leftovers in the refrigerator for up to 3 days.
Notes
- If you are not vegan, you can use regular mayonnaise.
- Be sure to use whole celery seeds. Ground celery seed tends to have a stronger, more bitter flavor.
Tried this recipe? I'd love to see it!Mention @raising.veggie.lovers or use #raisingveggielovers!