Vegan Coleslaw Recipe
This easy vegan coleslaw comes together in just 10 minutes with a creamy, tangy dressing. Perfect for BBQs, potlucks, and summer meals - or pile it on sandwiches and burgers!
Servings: 6 servings
Ingredients
- 1 package of coleslaw mix roughly 14 ounces
- ½ cup vegan mayo
- 2 tablespoons maple syrup
- 1 tablespoon apple cider vinegar
- 1 ½ tablespoons lemon juice
- ½ teaspoon freshly ground black pepper
- salt to taste I like to add more salt depending on how salty the mayo is
Instructions
- In a large bowl, whisk together the mayo, maple syrup, apple cider vinegar, lemon juice, salt and pepper.
- Add in the coleslaw mix and stir until everything is coated in the coleslaw dressing.
- Serve right away and store leftovers in the fridge. This doesn't keep for long and if you're planning to make it for a party, I suggest waiting to mix everything together until soon before serving. ENJOY!
Notes
As desired, you can certainly make your own mix by shredding together 1/3 carrots to 1/3 red cabbage to 1/3 green cabbage!
Storage - Store leftover coleslaw in an airtight container in the fridge for up to 2 days. It will soften as it sits, so for best texture, keep the dressing separate if you're planning to make it ahead and mix just before serving.
Nutrition
Calories: 140kcal | Carbohydrates: 6g | Protein: 0.03g | Fat: 12g | Saturated Fat: 1g | Polyunsaturated Fat: 0.002g | Monounsaturated Fat: 0.002g | Sodium: 107mg | Potassium: 23mg | Fiber: 0.1g | Sugar: 4g | Vitamin A: 1IU | Vitamin C: 2mg | Calcium: 8mg | Iron: 0.03mg
