This vegan coleslaw is a refreshing and crunchy side dish that pairs perfectly with a variety of meals. It's a delightful combination of shredded cabbage and carrots, all brought together with a creamy, tangy dressing. Whether you're hosting a barbecue or looking for a quick and healthy addition to your lunch, this coleslaw is sure to please.
If you're not familiar with vegan mayo, it's a plant-based alternative to traditional mayonnaise, often made from ingredients like soy or aquafaba. You can find it in the condiments section of most supermarkets. Apple cider vinegar is another key ingredient that adds a tangy flavor; it's usually located near other vinegars or in the health food aisle.
Ingredients For Vegan Coleslaw Recipe
Cabbage: The main ingredient, providing a crunchy texture and mild flavor.
Carrots: Adds sweetness and a vibrant color to the coleslaw.
Vegan mayo: A plant-based alternative to traditional mayonnaise, giving the dressing its creamy texture.
Apple cider vinegar: Adds a tangy flavor to the dressing.
Maple syrup: Provides a touch of sweetness to balance the tanginess.
Mustard: Adds a bit of sharpness and depth to the dressing.
Salt: Enhances the overall flavor of the coleslaw.
Pepper: Adds a hint of spice and complexity.
Technique Tip for Making Coleslaw
When preparing this coleslaw, ensure that the cabbage and carrots are shredded finely and uniformly. This not only enhances the texture but also allows the dressing to coat the vegetables more evenly. For an extra burst of flavor, consider adding a pinch of celery seed or a splash of lemon juice to the dressing.
Suggested Side Dishes
Alternative Ingredients
vegan mayo - Substitute with cashew cream: Cashew cream provides a creamy texture and rich flavor similar to vegan mayo, making it an excellent alternative.
vegan mayo - Substitute with silken tofu: Silken tofu can be blended to a smooth consistency and offers a neutral taste, perfect for creating a creamy coleslaw dressing.
apple cider vinegar - Substitute with lemon juice: Lemon juice provides a similar acidity and brightness, making it a good substitute for apple cider vinegar.
apple cider vinegar - Substitute with white wine vinegar: White wine vinegar has a mild flavor and acidity that can replace apple cider vinegar in coleslaw.
maple syrup - Substitute with agave nectar: Agave nectar is a sweetener with a similar consistency and sweetness level to maple syrup.
maple syrup - Substitute with brown rice syrup: Brown rice syrup offers a mild sweetness and similar texture, making it a suitable alternative to maple syrup.
mustard - Substitute with dijon mustard: Dijon mustard has a smooth texture and tangy flavor that can replace regular mustard in coleslaw.
mustard - Substitute with whole grain mustard: Whole grain mustard provides a similar tangy flavor with added texture from the mustard seeds.
Other Alternative Recipes Similar to This Coleslaw
How To Store / Freeze Your Coleslaw
To keep your vegan coleslaw fresh, store it in an airtight container. This will prevent it from absorbing any unwanted odors from the fridge and keep it crisp.
Place the container in the refrigerator. The coleslaw will stay fresh for up to 3-5 days. Make sure to give it a good stir before serving to redistribute the dressing.
If you want to prepare the coleslaw in advance, you can store the shredded cabbage and carrots separately from the dressing. Combine them just before serving to maintain maximum crunchiness.
For freezing, note that cabbage and carrots can become watery and lose their crunch after thawing. If you must freeze, it's best to freeze the dressing and vegetables separately.
To freeze the dressing, pour it into a freezer-safe container or a zip-top bag. Label it with the date and freeze for up to 2 months.
For the vegetables, blanch the shredded cabbage and carrots in boiling water for about 2 minutes, then immediately transfer them to an ice bath to stop the cooking process. Drain well and pat dry before freezing in a single layer on a baking sheet. Once frozen, transfer to a freezer-safe bag or container.
When you're ready to enjoy your vegan coleslaw, thaw the dressing in the refrigerator overnight. For the vegetables, you can thaw them in the fridge or add them directly to the dressing if you're in a hurry.
After thawing, mix the dressing with the vegetables and let it sit for at least 10 minutes to allow the flavors to meld. Give it a good stir before serving to ensure everything is well combined.
How To Reheat Leftovers
For a quick and easy method, place the vegan coleslaw in a microwave-safe dish. Cover it with a microwave-safe lid or a damp paper towel to retain moisture. Heat on medium power for 30-second intervals, stirring in between, until it reaches your desired temperature.
If you prefer a more even reheating, use a stovetop method. Place the coleslaw in a non-stick skillet over low heat. Stir occasionally to ensure even heating. This method helps maintain the texture of the shredded cabbage and carrots.
For those who enjoy a slightly warm coleslaw with a bit of crunch, preheat your oven to 300°F (150°C). Spread the coleslaw evenly on a baking sheet lined with parchment paper. Cover with aluminum foil to prevent drying out. Heat for about 10-15 minutes, checking occasionally.
If you have an air fryer, you can use it to reheat your vegan coleslaw. Set the air fryer to 300°F (150°C) and place the coleslaw in an air fryer-safe dish. Heat for 5-7 minutes, shaking the basket halfway through to ensure even heating.
For a more gourmet touch, consider steaming the coleslaw. Place it in a heatproof bowl and set it over a pot of simmering water. Cover the bowl with a lid or aluminum foil. Steam for about 5-7 minutes, stirring occasionally, until it’s warmed through. This method helps retain the moisture and freshness of the vegan mayo dressing.
Essential Tools for Making Coleslaw
Mixing bowl: A large bowl to combine the shredded cabbage and carrots.
Whisk: Used to mix the vegan mayo, apple cider vinegar, maple syrup, mustard, salt, and pepper into a smooth dressing.
Measuring cups: Essential for accurately measuring the shredded cabbage, shredded carrots, and vegan mayo.
Measuring spoons: Necessary for measuring the apple cider vinegar, maple syrup, mustard, salt, and pepper.
Cutting board: Provides a stable surface for shredding the cabbage and carrots.
Knife: Used to shred the cabbage and carrots if not using a pre-shredded mix.
Tongs: Useful for tossing the coleslaw to ensure the dressing evenly coats the cabbage and carrots.
Serving bowl: A bowl to serve the coleslaw once it has rested and the flavors have melded.
How to Save Time on Making Coleslaw
Pre-shredded vegetables: Use pre-shredded cabbage and carrots from the store to save time on prep work.
One-bowl method: Mix the dressing ingredients directly in the large bowl with the cabbage and carrots to minimize cleanup.
Batch preparation: Make a larger batch of coleslaw and store it in the fridge for quick meals throughout the week.
Pre-made dressing: Use a store-bought vegan dressing that you like to save time on mixing your own.
Food processor: Use a food processor to quickly shred the cabbage and carrots.
Vegan Coleslaw Recipe
Ingredients
Main Ingredients
- 4 cups shredded cabbage
- 1 cup shredded carrots
- ½ cup vegan mayo
- 2 tablespoon apple cider vinegar
- 1 tablespoon maple syrup
- 1 teaspoon mustard
- to taste salt and pepper
Instructions
- In a large mixing bowl, combine the shredded cabbage and carrots.
- In a separate bowl, whisk together the vegan mayo, apple cider vinegar, maple syrup, mustard, salt, and pepper.
- Pour the dressing over the cabbage and carrots, and toss to combine.
- Let the coleslaw sit for at least 10 minutes before serving to allow the flavors to meld.
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