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.
Ingredients
Scale
- 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
Instructions
- Prepare all the vegetables and place in a large bowl.
- Add all the remaining ingredients and toss well to incorporate.
- Cover and refrigerate.
- 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.
- Top with grated carrots (optional).