CLASSIC VEGAN COLESLAW

Name: CLASSIC VEGAN COLESLAW
Prep time: 10 min
Total time: 10 min
Ingredients: 5 – 6 cups green cabbage, shredded; 2 cups red cabbage, shredded; 1 cup carrots, shredded or julienned; 2/3 cup vegan mayo; 1 tablespoon dijon mustard; 2 tablespoons apple cider vinegar; 1 tablespoon pure cane sugar or pure maple syrup; 1/2 – 1 teaspoon celery seed powder, optional; salt & pepper, to taste

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Prep Time: 10 minutes

Total: 10 minutes

Servings: 8

Author : Julie | The Simple Veganista

vegan coleslaw

Ingredients

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5 – 6 cups green cabbage, shredded2 cups red cabbage, shredded1 cup carrots, shredded or julienned2/3 cup vegan mayo1 tablespoon dijon mustard2 tablespoons apple cider vinegar1 tablespoon pure cane sugar or pure maple syrup1/2 – 1 teaspoon celery seed powder, optionalsalt & pepper, to taste

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Instructions

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Step 1

In a small bowl, whisk the mayo, apple cider vinegar, mustard, sugar, salt, and pepper.

Step 2

Add the cabbage and carrots in a very large mixing bowl, the larger the better. Pour the dressing all over the cabbage, and toss well to combine. Finish with salt & pepper to taste.

Step 3

Serve right away, or let the coleslaw rest in the fridge for at least 30 minutes before serving.

Step 4

Store leftovers in the refrigerator in an airtight container for up to 5 days, but it’s best within 3 days.