Description
A fresh and tangy plant-based coleslaw recipe featuring crisp shredded green cabbage, vibrant carrots, and red onion tossed in a creamy dressing made with plant-based mayonnaise, apple cider vinegar, natural maple syrup, and natural Dijon mustard. Perfect as a crunchy side for barbecues, sandwiches, and plant-based meals, this easy-to-make coleslaw delivers refreshing flavors and satisfying textures.
Ingredients
Scale
Vegetables
- 4 cups green cabbage, shredded finely
- 1 cup carrots, peeled and grated
- 1/4 cup red onion, finely chopped
Dressing
- 1/2 cup plant-based mayonnaise
- 2 tablespoons apple cider vinegar
- 1 tablespoon natural maple syrup
- 1 teaspoon natural Dijon mustard
- 1/2 teaspoon celery seeds
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Optional Variations
- 1/2 cup diced pineapple or mango for tropical twist
- 1 small chopped jalapeño or 1/4 teaspoon cayenne pepper for spicy kick
- 2 tablespoons fresh herbs like cilantro, parsley, or basil
- 1/4 cup creamy avocado blended into dressing
- 2 tablespoons toasted sunflower seeds or chopped nuts for crunch upgrade
Instructions
- Prepare the Vegetables: Begin by shredding the green cabbage finely using a sharp knife or a mandoline slicer for even pieces. Peel and grate the carrots, and finely chop the red onion. Put all the vegetables into a large mixing bowl for easy tossing.
- Make the Dressing: In a separate bowl, whisk together the plant-based mayonnaise, apple cider vinegar, natural maple syrup, natural Dijon mustard, celery seeds, salt, and black pepper until smooth and creamy. This dressing perfectly balances tangy and sweet notes that will coat the veggies delightfully.
- Combine and Mix: Pour the dressing over the shredded vegetables. Use tongs or two large spoons to gently toss everything together until every shred is evenly coated, ensuring a harmonious blend of flavors and textures.
- Chill Before Serving: Cover your coleslaw and place it in the refrigerator for at least 30 minutes. This resting time allows the flavors to meld and the cabbage to soften just enough for a perfect bite.
Notes
- Use the freshest cabbage and carrots for maximum crunch and flavor.
- Start with less dressing and add more if you desire to avoid sogginess.
- Refrigerate coleslaw for at least 30 minutes to enhance flavor melding.
- Thinly slice vegetables to absorb dressing better and create a nicer texture.
- Adjust apple cider vinegar quantity to customize acidity to your preference.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Appetizers
- Method: No cooking required
- Cuisine: American
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 120
- Sugar: 6g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 1g
- Cholesterol: 0mg
Keywords: coleslaw, plant-based coleslaw, vegan coleslaw, side dish, BBQ side, crunchy salad, healthy salad
