Creamy, Crunchy Coleslaw

Creamy, Crunchy Coleslaw Recipe

By Veegs

🔪Prep Time: 15 minutes

👩‍🍳Cook Time: 20 minutes


1 medium (1½- to 2-poundhead green cabbage, quartered, cored, and shredded on a mandoline or grater

2 medium carrots, peeled and grated

¾ cup vegan sugar

½ cup kosher salt

3 or 4 green onions, chopped (green and white parts)

¾ cup vegan mayonnaise (soy-free if necessary)

¼ cup apple cider vinegar

2 tablespoons maple syrup

2 teaspoons Dijon mustard (gluten-free if necessary)

1 teaspoon dried parsley

1 teaspoon celery seed

1 teaspoon black pepper

Salt to taste


1Combine the cabbage and carrots in a large bowl and toss with the sugar and kosher salt. Let rest for 5 minutes, then transfer to a colander and rinse thoroughly with cold water. (Not thoroughly rinsing the cabbage will result in overly salty slaw.)

2Rinse and dry the bowl. Run the cabbage and carrots through a salad spinner to remove the excess moisture, or spread out the mixture on a clean kitchen towel and pat dry with paper towels or another kitchen towel.

3Once dry, return the mixture to the bowl and add the green onions.

4In a small bowl, mix together the mayonnaise, vinegar, maple syrup, mustard, parsley, celery seed, and pepper.

5Once thoroughly combined, add the dressing to the cabbage mixture and toss until evenly coated. Add salt if needed.

6Chill for at least 30 minutes before serving. Leftovers will keep in an airtight container in the fridge for 2 to 3 days.

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