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vegan coleslaw

Vegan Coleslaw

5 from 2 votes
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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Course: Side Dish
Cuisine: American
Ingredients Method Notes

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

Method
 

  1. 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
  2. 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
  3. Transfer the cabbage and carrots to a colander and gently squeeze out the excess liquid.
  4. Return the drained cabbage and carrots to a bowl. Add the dressing and toss until evenly coated.
  5. 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.