Coleslaw is a side dish staple at backyard barbecues and picnics. But, despite its vegetable base, the summer salad is weighed down by egg and oil-packed mayonnaise. Enter vegan coleslaw.
That’s where Vegenaise — vegan “mayo” — comes in handy. Vegenaise is egg-free, gluten-free, dairy-free, and non-GMO, making it better for the animals and your health. With the carrots, cabbage, onion, fragrant spices, and touch of sweetness from the maple syrup, this vegan coleslaw recipe is absolutely wholesome and is nothing short of a fantastic, crave-worthy coleslaw. Whether as a snack, lunch, or a side dish at a barbecue, you can now enjoy coleslaw without the overload on mayonnaise.
There are several substitutions you can make to the recipe. You can use an apple instead of a pear, or completely nix the garlic powder and onion if you are looking for a more neutral taste. Also, it’s not necessary to use both red and green cabbage. Use one or the other if you want to keep the color scheme the same through and through. Enjoy!
- 1 cup shredded carrots
- 1 cup shredded red cabbage
- 2 cups shredded green cabbage
- 2 tablespoons diced white onion
- 1/4 cup of Vegenaise
- 1/4 cup red wine vinegar
- 1 teaspoon celery seed
- 1 teaspoon garlic powder
- 1 tablespoon black pepper
- 2 tablespoons maple syrup
- 1 apple, shredded
In a large bowl, toss together the cabbage, carrots, onion and vinegar. Add the Vegenaise, maple syrup, celery seed, garlic powder, and black pepper. Toss and fold until evenly combined. Lastly, fold in the shredded apple. Chill before serving and enjoy!
Photo Credit: rfduck