Description
This summery vegan coleslaw recipe makes the perfect fresh side or topping for burgers! Creamy, sweet & tangy. Plus an oil-free option!
Ingredients
Units
Scale
- 397g coleslaw mix (7 cups of green and red cabbage with sliced carrots)*
- 3/4 cup of our oil-free mayo, aquafaba mayo (or mayonnaise of your choice)
- 2 tbsp apple cider vinegar
- 3 tsp maple syrup
- 3/4 tsp celery salt
- 1/4 tsp black pepper
*Fresh ingredients you need that are not part of our pantry and freezer tips.
Instructions
*Watch the video below to see our Summery Coleslaw in action on our BBQ Pulled Jackfruit Sandwich!
- Add the dressing ingredients to a bowl and stir to combine. Taste and adjust the seasonings to your liking adding more vinegar for bite, maple syrup for sweetness, and/or celery salt and pepper for seasoning.
- Stir the dressing into the coleslaw mix until evenly combined.
- Chill in the fridge for at least an hour before serving if possible. Coleslaw is best when fresh but stored in an airtight container it will last for 2-3 days.
Notes
*Approximate Cost: CAD $4.96 for 6-8 servings. (CAD $1.54 for ¾ cup aquafaba mayo plus $3.42 for the remaining ingredients).
*Instead of using a coleslaw mix you can use 3-4 cups green cabbage, 2 cups purple cabbage, and 1-2 cups carrots.
- Prep Time: 5 minutes
- Category: Side Dish
- Method: Raw
- Cuisine: American