This is the only Vegan Coleslaw recipe you need! Shredded cabbage and carrots are tossed in a tangy and creamy vegan mayo-based dressing to give you the ultimate summer side dish or sandwich topping. Easy to make with less than 10 ingredients.
Table of Contents
Ingredients
- Vegan mayonnaise
- Garlic clove
- White vinegar
- Lemon juice
- Salt
- White and red cabbage
- Carrots
How to Make
Step 1:
Add the vegan mayonnaise, minced garlic, vinegar, lemon juice, and salt to the bottom of a large salad bowl and whisk to combine.
Step 2:
Add the shredded cabbage and carrots to the bowl and use two large spoons or salad tongs to toss until the vegetables are well-coated in the dressing.
Step 3:
Serve the coleslaw right away or place it in the refrigerator to chill for 30 minutes before serving.
More tasty vegan summer side dishes:
Creamy Corn Salad
Potato Salad
Italian Chopped Salad
Italian Pasta Salad
Related vegan recipe roundups:
side dish, BBQ, 4th of July, summer, picnic
Vegan Coleslaw
Ingredients
- ½ cup vegan mayonnaise
- 1 clove garlic (very finely minced)
- 1 tbsp white vinegar
- 1 tbsp lemon juice
- ½ tbsp salt
- 3 cups shredded white cabbage (210 g)
- 3 cups shredded red cabbage (210 g)
- 2 cups shredded carrots (110 g)
Instructions
- Add the vegan mayonnaise, minced garlic, vinegar, lemon juice, and salt to the bottom of a large salad bowl and whisk to combine.
- Add the shredded cabbage and carrots to the bowl and use two large spoons or salad tongs to toss until the vegetables are well-coated in the dressing.
- Serve the coleslaw right away or place it in the refrigerator to chill for 30 minutes.
Garlic was a nice addition, thank you for sharing this