Dairy-Free Coleslaw
Serving Size: 6 people
DESCRIPTION
This quick and easy dairy-free coleslaw is tossed in a rich, creamy, and tangy dressing. It's 100% plant-based, tasty and packed with nutrition. Serve it alongside grilled tofu or veggies, burgers, sandwiches, wraps, and more.
INGREDIENTS
Coleslaw
- 4 cups green cabbage shredded
- 2 cups purple cabbage shredded
- 1 cup carrots shredded or julienne cut
- 1 cup Italian parsley chopped
- 1 cup scallions thinly chopped
Dressing
- ¾ cup vegan mayo
- 1 tablespoon maple syrup
- 1 tablespoon apple cider vinegar
- 1 tablespoon dijon mustard
- 1 teaspoon celery seed
- 2 teaspoon salt
- ½ teaspoon black pepper
METHOD
- Mix together all the dressing ingredients in a small bowl and set aside.
- Add shredded cabbage, carrots, and chopped parsley and scallions into a mixing bowl.
- Pour the dressing over the coleslaw and gently toss together until everything is properly combined. Taste to adjust seasoning, if needed.
- Cover and refrigerate for at least 30 minutes before serving.
NOTES
- Fresh is best: Use fresh veggies for the crunchiest texture and most vibrant taste.
- Chill the slaw: Letting this vegan coleslaw chill in the fridge before serving helps the flavors develop and meld together.
- Toss gently: Be fairly gentle when mixing the coleslaw to prevent bruising the veggies.
- Finely shred: Finely shred the cabbage and carrots for an even flavor distribution.
- Serve it cold: Coleslaw is best served cold. Remember to plan in advance so you have time to chill it before serving.
NUTRITION
Calories: 231kcal | Carbohydrates: 13g | Protein: 2g | Fat: 18g | Saturated Fat: 2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.2g | Sodium: 1003mg | Potassium: 341mg | Fiber: 3g | Sugar: 6g | Vitamin A: 4952IU | Vitamin C: 52mg | Calcium: 77mg | Iron: 2mg
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