Salads/ Sides & Salads/ Vegan/ Vegetables/ Vegetarian

Vegan Coleslaw

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Vegan Coleslaw

(1 votes, average: 5.00 out of 5)
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Side Dishes

By Mama Veggie – Serves: 8

Total Time: 20 minutes, plus 2 hours to chill

The vegan coleslaw recipe is a huge hit at BBQs with vegans and non-vegans alike, and contains absolutely zero dairy.
If you want a milder onion flavor, you can soak the red onion in a equal parts of water and vinegar for about fifteen minutes before adding it in. You'll find this also can be helpful in reducing the onion odor.
Another tip - if you find yourself with a batch of tough kale leaves, you can easily soften them up by rubbing gently with olive oil for a minute or two.

Ingredients

1 head green cabbage, cored and thinly sliced

1 small or ½ medium red onion, thinly sliced

1 small white onion, thinly sliced

3 large carrots, grated

4 large kale leaves, stalk removed and cut into thin ribbons

salt and pepper, to taste

¾ c. apple cider vinegar

½ c. white sugar

½ c. vegetable oil

1 T. mustard

2 t. celery seeds

Instructions

1

Add the cabbage, red onion, white onion, carrots and kale leaves to a large glass bowl and toss to combine. Season with salt and pepper and set aside.

2

Add the vinegar and sugar to a small saucepan set to medium-high heat. Stir the mixture until the sugar thoroughly dissolves. Remove from heat and whisk in the vegetable oil, mustard and celery seeds. While still warm, pour over the cabbage mixture and toss to combine thoroughly.

3

Cover with plastic wrap and chill in the refrigerator for a couple hours before serving. If desired, season with additional salt and pepper before serving.