Easy Vegan Coleslaw Recipe

Cabbage: Provides the main crunch and body of the coleslaw.

Carrots: Adds color, sweetness, and additional crunch.

Vegan mayonnaise: Acts as the creamy base for the dressing.

Apple cider vinegar: Adds a tangy flavor to balance the sweetness.

Maple syrup: Provides a natural sweetness to the dressing.

Dijon mustard: Adds a slight tang and depth of flavor.

Salt: Enhances the overall flavor of the coleslaw.

Black pepper: Adds a hint of spice and complexity.

When shredding cabbage and carrots, aim for uniform pieces to ensure even coating and consistent texture. Using a mandoline or a food processor can help achieve this. Additionally, letting the coleslaw sit in the refrigerator for a few hours, rather than just 30 minutes, can enhance the melding of flavors, making the dish even more delicious.

• shredded cabbage - Substitute with shredded kale: Kale provides a similar crunch and nutritional profile, making it a great alternative.

• shredded carrots - Substitute with shredded zucchini: Zucchini offers a mild flavor and similar texture, adding a fresh twist to the coleslaw.

• vegan mayonnaise - Substitute with mashed avocado: Avocado provides creaminess and healthy fats, making it a nutritious alternative.

• apple cider vinegar - Substitute with lemon juice: Lemon juice adds a similar tangy flavor and acidity, perfect for balancing the dish.

• maple syrup - Substitute with agave nectar: Agave nectar offers a comparable sweetness and consistency, maintaining the recipe's balance.

• dijon mustard - Substitute with yellow mustard: Yellow mustard provides a similar tangy flavor, though slightly milder, and works well in coleslaw.

• salt - Substitute with soy sauce: Soy sauce adds a salty umami flavor, enhancing the overall taste of the coleslaw.

• black pepper - Substitute with white pepper: White pepper offers a similar heat and flavor profile, with a slightly different aroma.

• To store your coleslaw, transfer it to an airtight container. This will help maintain its freshness and prevent any unwanted odors from seeping in.
• Place the container in the refrigerator. Your vegan coleslaw will stay fresh for up to 3-5 days.
• If you notice any excess liquid pooling at the bottom of the container, simply give the coleslaw a quick stir before serving.
• For freezing, it's best to avoid freezing the coleslaw as the texture of the cabbage and carrots can become mushy upon thawing. However, if you must freeze, do so without the dressing.
• To freeze the vegetables, place the shredded cabbage and carrots in a freezer-safe bag or container. Remove as much air as possible before sealing.
• Label the container with the date to keep track of its freshness. The vegetables can be frozen for up to 2 months.
• When ready to use, thaw the vegetables in the refrigerator overnight. Once thawed, mix with the freshly prepared dressing as per the recipe instructions.
• Always check the coleslaw for any signs of spoilage before consuming, such as an off smell or discoloration.

• For a quick and easy method, place the coleslaw in a microwave-safe dish. Cover it with a microwave-safe lid or plastic wrap, leaving a small vent for steam to escape. Heat on medium power for 1-2 minutes, stirring halfway through to ensure even warming.

• If you prefer a more traditional approach, transfer the coleslaw to a saucepan. Warm it over low heat, stirring occasionally, until it reaches your desired temperature. This method helps maintain the texture of the cabbage and carrots.

• For a slightly crispier texture, spread the coleslaw on a baking sheet lined with parchment paper. Bake in a preheated oven at 300°F (150°C) for about 10 minutes, stirring halfway through. This method can add a delightful crunch to your coleslaw.

• If you have an air fryer, place the coleslaw in the basket and set the temperature to 300°F (150°C). Heat for 5-7 minutes, shaking the basket halfway through. This method can give your coleslaw a unique, slightly roasted flavor.

• For a stovetop method, use a non-stick skillet over medium heat. Add the coleslaw and stir frequently for about 3-5 minutes until it’s warmed through. This method is quick and helps retain the crunchiness of the vegetables.

• Large mixing bowl: To combine the shredded cabbage and carrots.

• Medium mixing bowl: To whisk together the vegan mayonnaise, apple cider vinegar, maple syrup, dijon mustard, salt, and black pepper.

• Whisk: To mix the dressing ingredients until smooth and well combined.

• Measuring cups: To measure out the shredded cabbage, shredded carrots, and vegan mayonnaise.

• Measuring spoons: To measure the apple cider vinegar, maple syrup, dijon mustard, salt, and black pepper.

• Spatula: To toss the cabbage and carrots with the dressing, ensuring everything is evenly coated.

• Refrigerator: To chill the coleslaw for at least 30 minutes, allowing the flavors to meld.

Pre-shredded vegetables: Use pre-shredded cabbage and carrots from the store to save time on prep work.

Batch dressing: Make a larger batch of the dressing and store it in the fridge for future coleslaw or other salads.

Quick mix: Use a large mixing bowl to combine everything quickly and evenly.

Chill faster: Spread the coleslaw thinly in a shallow dish to chill it faster in the fridge.