Easy Vegan Coleslaw
8-ingredient vegan coleslaw recipe with an oil-free option.
Prep Time20 mins
Resting time1 hr
Total Time1 hr 20 mins
- 4 cups shredded cabbage *
- 1 cup shredded carrots
- 1/2 cup vegan mayo
- 1 tbsp apple cider vinegar
- 1 tbsp maple syrup or organic cane sugar
- 1/2 tsp celery seed or celery salt
- salt and pepper to taste
To shred the cabbage: Cut the head of cabbage into quarters, then cut out the core. Using a sharp knife, slice the cabbage into very thin strips. Or, you could use a mandolin.
Toss all of the ingredients together in a large bowl.
Cover and refrigerate for at least 1 hour before serving.
Store in the fridge for up to 3-5 days.
*I used 3 cups of green cabbage and 1 cup of red cabbage.
1 medium-head of cabbage shredded typically yields 4-5 cups.
Alternatively, you could purchase a bag of coleslaw mix from the store. Use 5 cups to replace the cabbage and carrots.