I love the creaminess of this vegan coleslaw with the hint of sweetness to it. I had it for the first time years ago and asked for a copy of the recipe. It was something that I have used fairly often over the years, and was not pretty simple to change over to vegan ingredients. My other major alteration is that instead of slicing the vegetables, I use a grater, it is much easier to make this way and gives the coleslaw a lighter texture.
This stuff is so good sometimes I just make a bowl and eat it by itself. It makes a great side to go with a dinner or barbecue. It is also great as an extra topping on your favorite veggie burger.
Coleslaw comes from the dutch work “koolsla” which simply means cabbage salad. There a many variations on coleslaw, but the one ingredient that remains every time is cabbage.
Because vegan coleslaw is mostly cabbage it is a healthy choice to add to a meal. Studies have linked regular consumption of Brassicaceae, the family to which cabbage belongs, to a reduced risk of cancer. In addition to this it is high in fiber, vitamin K, vitamin C, and vitamin B6.
You Will Need:
- 1 Medium Carrot
- ½ Small Green Cabbage
- ½ Small Red Cabbage
- ½ cup Vegan Mayonnaise
- 1.5 tbsp Brown Sugar
- ½ tsp Salt
How To Make Vegan Coleslaw:
This recipe is super simple to make, so roll up your sleeves and lets get to it.
Grate the carrot, and cabbages into a medium sized mixing bowl.
Add the brown sugar and salt and give the mixture a stir.
Finally add the mayonnaise, depending on the size of the cabbages you may want to use a little bit less or a little bit more. Just go with what tastes right. Mix well and get ready to eat.
Vegan coleslaw is great as a side or just for munching. I especially enjoy adding it to a sandwich or a wrap. Let us know if you have a special way you like to eat coleslaw!
