Vegan Coleslaw Recipe
This all American Classic vegan coleslaw recipe, is the perfect combination of sweet and tangy. It is super easy and quick to make!
Servings 7 (½ cup per serving)
Calories 35kcal
Equipment
- medium measuring cup or mason jar
Ingredients
- ½ cup vegan mayo (note 1)
- 2 tablespoon vegan mayo additional
- 2 tablespoons apple cider vinegar or lemon juice
- ¼-½ teaspoon celery seed depending on your taste buds
- 1-2 pinch(es) black pepper
- 2 tablespoons organic cane sugar (note 2)
- 12-16 ounce bag coleslaw
- ½-1 cup shredded carrots optional if you want extra carrots in your coleslaw
- ¼ bunch fresh parsley, chopped optional if you like the taste
Instructions
- In mason jar or measuring cup, make your coleslaw dressing by mixing together vegan mayo, apple cider vinegar, celery seed, black pepper, and organic cane sugar. Mix until well combined. Taste and adjust seasonings to your liking.
- Dump your bagged coleslaw in a large mixing bowl along with carrots, and parsley (if using). Add your coleslaw dressing and toss thoroughly. You can serve right away but I recommend covering with saran wrap and placing it in the refrigerator for a couple hours allowing the flavors to come together.
- Serve alongside some vegan ribs, soul food potato salad, stove top baked beans for the ultimate BBQ plate!
Video
Notes
- I used my tofu mayo for this recipe, but you can use your favorite storebought brand. The macros in this recipe are based on using my tofu mayo.
- Organic cane sugar is a staple in my kitchen, but regular white sugar will do. Some vegans stay away from white sugar due to its processing with bone char. I am not that dogmatic. I say use whatever is the most affordable and accessible to you.
Nutrition
Serving: 0.5cup | Calories: 35kcal | Carbohydrates: 5g | Protein: 2g | Fat: 1g | Sodium: 198mg | Potassium: 134mg | Fiber: 2g | Sugar: 3g | Vitamin A: 131IU | Vitamin C: 1mg | Calcium: 28mg