Gluten-Free, Low-Sodium, Potlucks and Parties

Traditional Vegan Coleslaw

Traditional Vegan ColeslawThis is the slightly healthier vegan version of the coleslaw that you remember from the picnics and parties of your youth. Makes 6 to 8 servings.

Slaw Ingredients

1/2 head of shredded cabbage
1/2 cup shredded carrot

Sauce Ingredients

1/2 teaspoon celery salt
1 teaspoon dried minced onions
1/2 cup vegan mayo
1/4 cup non-dairy milk
1 tablespoon apple cider vinegar
1 tablespoon agave nectar
2 teaspoons dijon or spicy mustard
1 clove minced garlic
freshly ground pepper to taste

Combine all of the sauce ingredients in a small mixing bowl. Stir briskly or whisk until the sauce is smooth and creamy. Add more or less vegan mayo to taste.

Shred the cabbage and carrot and place in a large mixing bowl. Stir in the sauce and toss together to combine. Refrigerate for a couple of hours before serving.

Buy the What Dawn Eats: Vegan food that isn’t weird cookbook for more recipes like this one.

Variations

  • Use a mix of green and purple cabbage for a little color.
  • Add a few other vegetables for more variety.
  • Omit the mustard and replace the celery salt with ground celery seed for a low-sodium version.
  • Can be easily made gluten-free.

More information for Traditional Vegan Coleslaw recipe:

  • Prep time: 15 min
  • Cook time: 0 min
  • Total time: 15 min