Easy Creamy Vegan Coleslaw
This easy vegan coleslaw is creamy, tangy, and ready in just 15 minutes. It is the perfect side dish for your favorite vegan meals, especially summer potlucks and or grill parties.
Servings 4 servings
Calories 260kcal
Equipment
- Mandolin
Ingredients
Coleslaw salad mix
- ½ head Cabbage
- 2 Carrots
Instructions
Coleslaw salad mix
- Use a pre-shredded coleslaw salad mix or shred the cabbage and grate the carrots as described below.
How to shred cabbage for coleslaw
- Wash the cabbage head and remove the outer leaves. I usually go until I reach the first crispy, clean, light green leaves.
- Cut off the stem, so the cabbage head lies flat on the cutting board. First, cut the cabbage head in the middle to have two halves. Then again, until you have quarters. Then, cut diagonally off the stem part at the bottom.
- Now, you can begin the shredding. If you prefer to use a knife, lay the quarters on the cutting board using a flat side. Start cutting thin strips, as thin as you can manage.
- If you have the strips, you can cut them half horizontally to make them shorter. If you want thinner, you can go vertically through them again with your knife.
How to shred carrots
- The easiest way is to use a box cheese grater or a mandolin or the shredding blade of your food processor. But first, don't forget to wash and peel them.
Dressing
- Add all ingredients (egg-free mayo, lemon juice, vinegar, sweetener, salt, and pepper) to a bowl and mix them separately.
- Mix it with the shredded veggies. Serve and enjoy!
Video
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Notes
- The quickest way to make these is if you use a box grater or a mandolin or the shredding blade of your food processor.
- The Coleslaw tastes best after 1 hour in the fridge, but be aware that the cabbage loses water as a reaction to the salt in the dressing. There are 2 ways to avoid that as it largely depends on the water content of your cabbage.
- You can avoid that by sprinkling some salt on the shredded cabbage before mixing and waiting for 5 minutes to drain the water.
- Alternatively, you can leave the salt out and only sprinkle the coleslaw with salt right before serving.