This coleslaw is not just vibrant and colorful; it is a nutrient-rich dish that caters to many taste preferences. Made from a medley of shredded vegetables, it’s a staple in many vegan diets. This tangy and sweet slaw makes for a perfect sandwich topper.
Vegan Coleslaw
Servings 4 cups
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Ingredients
- 3 cups red cabbage shredded
- 2 cups white cabbage shredded
- 4-5 carrots shredded using a peeler
- 1/3 cup vegan mayo
- 1/4 maple syrup
- 1/4 cup dijob mustard
- 1/2 tsp apple cider vinegar
Instructions
- Use a food processor to shred the cabbage, or finely chop it by hand if you don't have a food processor.
- Peel the carrots or slice them into thin strips.
- In a small bowl, combine the vegan mayo, Dijon mustard, maple syrup, and apple cider vinegar.
- Drizzle the sauce over the carrots and cabbage, then mix thoroughly. It can be stored in the fridge for up to 5 days.
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