Creamy, Crunchy Coleslaw Recipe
🔪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.
Top Vegan Recipe Resources 🥑
Batch Cooking Club
Stephanie Dreyer (owner of Batch Cooking Club) is a plant-based meal planning expert. Her recipes and meal planning advice have been featured in several publications and online media outlets, including VegNews magazine and VegNews.com, Chickpea magazine, MensHealth.com, Parade and Thrive Global.
Earth of Maria
I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.