Vegan Creamy Coleslaw

Classic coleslaw goes vegan in this easy barbecue side dish recipe. Eggless or vegan mayonnaise’s mild flavour is indistinguishable from regular mayo in this coleslaw flavoured with Dijon and cider vinegar.

This recipe makes 6 servings

Equipment: chopping board, chefs knife, mixing bowl, spoon

Total Time: 40 minutes

 

INGREDIENTS:

  • 6 tablespoons vegan or eggless mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 tablespoon cider vinegar
  • 1 teaspoon sugar
  • ½ teaspoon caraway seeds or celery seed
  • Pinch of salt
  • Pinch of ground pepper
  • 2 cups thinly sliced red cabbage (about 1/4 of a medium head)
  • 2 cups thinly sliced green cabbage (about 1/4 of a medium head)
  • 1 cup shredded carrots (about 2 medium)

 

METHOD:

Combine mayonnaise, mustard, vinegar and sugar in a large bowl. Add caraway seeds (or celery seed), salt and pepper. Add red cabbage, green cabbage and carrots; toss well.