This super easy vegan coleslaw is great for summer potlucks or try it out as a topping with your favorite meat-less pulled pork. What makes this recipe vegan is the substitution to vegan mayo. It is an easy switch from standard coleslaw that you'll hardly notice!
What you will need
2/3 cup Vegan Mayo
1 Tbsp Dijon Mustard
2 Tbsp Apple Cider Vinegar
2 tsp Sugar
1 tsp Celery Seed
pinch Black Pepper
1/2 head Green Cabbage
1 Carrot(Nutritional facts 68 calories, 2.9 g fat, 7.67 g carbohydrates, 3.77 g protein, 8 mg cholesterol, 232 mg sodium)
How to cook
Gather and portion all ingredients.
Slice cabbage into 3 sections without cutting through the stem. Slice as thinly as possible to create strips of cabbage.
Add vegan mayonaise, dijon mustard, pepper, salt, and sugar to a small bowl.
Finish off the dressing with celery seed and apple cider vinegar. Mix to combine.
Grate carrots with box grater and add to a large bowl with the shredded cabbage.
Add the dressing to the carrots and shredded cabbage and mix with tongs.
Great topping for a vegan pulled pork sandwich!