Crunchy, tangy, and fresh, this Classic Vegan Coleslaw is a family favorite.  Vibrantly colorful, fun and festive, this coleslaw is sure to compliment your barbecues, sandwiches, and cookouts.  A fabulous Whole Food Plant Based recipe. Vegan, oil free, refined sugar free, gluten free, no highly processed ingredients.

Hi!  Robin here!

I love coleslaw.  My mom always made the best coleslaw.  I could eat it all day long; it was soooo good. It was tangy with a hint of sweetness, and so delicious.

Much later in life, I found out that she used a popular bottled, store bought brand of coleslaw dressing.  The first ingredient is oil, followed by sugar, egg yolks and salt. No wonder I thought it was so good (at that time), fat, sweet, and salty.  LOL   The trifecta of tastiness back in the day.

Whole Food Plant Based Deliciousness

The creamy component in our Whole Food Plant Based recipe is our Cashew Vegan Mayonnaise, we then jazz it up with a healthy dose of apple cider vinegar to give it that oh so yummy tang that we have all come to know and love.

TP109, on the other hand, loves a super vinegary coleslaw, not the creamy kind.  I will share that recipe with you in another post later down the road. It is on my list to create a blog post on this, but that is for another day.

Fun and Festive

We love to use purple cabbage, chopped red onion, and grated carrots to add a splash of color to the coleslaw.  It really makes the dish look lively and fun.  We are a family that can get really excited about coleslaw.

Celery seeds

I love celery seeds in my coleslaw, macaroni salad and potato salad, I think it adds a nice layer of flavor, Monkey – not so much.  We made it an optional ingredient as TP is not a big fan either.

My grandmother really used a ton of celery seeds in her recipes.  I have grown to love those little seeds of yumminess!

Ameera here!

Yah, not a huge fan of celery seeds.  I know Mom loves them, but I think she loves them a little too much, if you know what I mean.  LOL

Sandwich Fun

I love to put coleslaw on my barbecue sandwiches and inside wraps. A nice dollop of coleslaw on top of a barbecue tempeh sandwich or tucked inside a wrap, oh my goodness, sooooo good. It just kicks the whole thing up a notch, ya know?  That tangy crunch coupled with the spicy, smoky, sweet barbecue is utter perfection.  *drool*

How much do you love creamy coleslaw?

Products used:

• High-speed blender or food processor (Cashew Vegan Mayonnaise recipe)
• Box grater for grating carrots

Classic Vegan Coleslaw

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• Author: Monkey and Me Kitchen Adventures
• Prep Time: 15 minutes
• Total Time: 45 minutes
• Yield: 4-6 Servings 1x
• Category: Side
• Cuisine: American

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Description

Crunchy, tangy, and fresh, this Classic Vegan Coleslaw is a family favorite.  Vibrantly colorful, fun and festive, this coleslaw is sure to compliment your barbecues, sandwiches, and cookouts.  A fabulous Whole Food Plant Based recipe. Vegan, oil free, refined sugar free, gluten free, no highly processed ingredients.

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Ingredients

Scale 1x2x3x

• 3 medium carrots, grated
• ½ purple cabbage, thinly shredded
• ½ red onion, finely chopped
• 3 Tablespoons apple cider vinegar
• 1 teaspoon sea salt
• 5 cracks pepper (freshly cracked from a pepper mill) or a generous sprinkle
• ½ cup WFPB Mayonnaise (we used our Cashew Vegan Mayonnaise)
• ½ teaspoon celery seeds (+/- to taste) (optional)

Optional Topping:

• Grated carrots

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Instructions

1. Prepare all the vegetables and place in a large bowl.
2. Add all the remaining ingredients and toss well to incorporate.
3. Cover and refrigerate.
4. Best if allowed to sit for 30 minutes on the counter before serving when taken directly from the refrigerator. This allows the temperature of the coleslaw to slightly warm up which makes the coleslaw creamier.
5. Top with grated carrots (optional).

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Storage:  Place in the fridge and use within 7 to 10 days.