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Vegan Coleslaw
This classic easy vegan coleslaw recipe makes the crunchy, tangy, creamy side dish you want at all of your plant-based BBQs, no mayo needed!
Course
Side, Side Dish, Sides
Cuisine
American, Vegan, Vegetarian
Keyword
coleslaw without mayo, healthy coleslaw, mayo free coleslaw, no mayo coleslaw, vegan BBQ side, vegan coleslaw
Prep Time
10
minutes
minutes
Chill Time
2
hours
hours
Total Time
2
hours
hours
10
minutes
minutes
Servings
6
servings
Calories
85
kcal
Author
Amanda
Ingredients
2
cups
green cabbage
shredded (about 1/4 large head of cabbage)
2
cups
purple cabbage
shredded (about 1/4 large head of cabbage)
1
cup
shredded carrots
1/2
cup + 2 Tablespoons
vegan mayonnaise
2
Tablespoons
white wine vinegar
2
Tablespoons
agave
or cane sugar
1
teaspoon
celery seed
1.5
teaspoon
salt
1/4
teaspoon
pepper
Tools:
mandoline
Instructions
Using a mandoline or sharp knife, cut cabbage. Set aside.
In a large mixing bowl, whisk together the vegan mayo, white wine vinegar, agave, celery seed, salt, and pepper.
Add shredded cabbage and carrots to the mixing bowl. Combine with dressing.
Cover and refrigerate for at least 2 hours before serving. Leftovers keep in the fridge up to 3 days.
Video
Notes
Store the coleslaw covered and in the refrigerator. It will keep well for about
3 days
in the fridge.
Nutrition
Serving:
1
serving
|
Calories:
85
kcal
|
Carbohydrates:
10.6
g
|
Protein:
0.6
g
|
Fat:
4.8
g
|
Sodium:
542
mg
|
Potassium:
68
mg
|
Fiber:
1.6
g
|
Sugar:
6
g
|
Calcium:
12
mg