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Vegan Creamy Coleslaw on a plate

Vegan Creamy Coleslaw

Vegan Creamy Coleslaw is a marinade of delightful flavors. We all know it as a traditional picnic on the side salad. And it's well looked forward dish there. But did you know there are other ways you can use coleslaw? How about in sandwiches, wraps, or as a topping for burger. A modern twist is to add coleslaw to delicious tacos or burritos because it adds another layer of taste and holds up better than lettuce toppings. It's refreshing and tangy that adds a burst of flavor to any meal.
Servings 6
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 15 minutes

Ingredients
  

For the Coleslaw

  • 4 cups shredded cabbage (green, purple, or a mix)
  • 1 cup shredded carrots
  • 1/2 cup thinly sliced red onion (optional)

For the creamy dressing

  • 3/4 cup vegan mayonnaise (add more for creamier)
  • 2 tablespoons apple juice
  • 2 tablespoons maple syrup or agave nectar
  • 1 tablespoon Dijon mustard
  • 1 teaspoon celery seed (optional)
  • salt and pepper to taste

Instructions
 

  • In a large mixing bowl, combine the shredded cabbage, shredded carrots, and sliced red onion.
  • In a separate bowl, whisk together the vegan mayonnaise, apple cider vinegar, maple syrup (or agave nectar), Dijon mustard, and celery seed (if using).
    Season with salt and pepper to taste. Adjust the sweetness and tanginess by adding more maple syrup or vinegar if desired.
  • Pour the creamy dressing over the shredded vegetables. Gently toss everything together until the vegetables are well-coated with the dressing.
  • Cover the coleslaw and refrigerate for at least 30 minutes before serving. This allows the flavors to meld and the coleslaw to become even more delicious.
  • Give the coleslaw a final toss before serving.