Crisp and Zesty Coleslaw
Prep. Time
10 minutes
Cook Time
-
Servings
3-4 plates
Difficulty
Easy
Gluten-Free, Nut-Free, Soy-Free, dairy-free, egg-free
None
Cooking required:
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This isn’t your standard picnic slaw. I add lemon juice for zing, vegan mayo for creaminess, a touch of sugar for balance, and dried cranberries for a pop of sweetness and texture. It’s fresh, crunchy, and perfect for pairing with anything from burgers to brunch.
Ingredients
1 bag of shredded cabbage
3 tbsps Vegan mayonnaise (for a soy-free recipe, use mayo that is labeled as free of this allergen)
2 tbsps lemon juice
1 tsp granulated sugar
A handful of craisins (optional)
2 tbsps toasted sesame (optional)
Instructions
Place the shredded cabbage in a mixing bowl.
In a separate small bowl, combine the Vegenaise, lemon juice and sugar. Mix well to create a creamy, tangy dressing.
Pour the dressing over the cabbage and toss to coat all the pieces evenly. Make sure the cabbage is well-covered with dressing.
Gently fold in the cranberries and roasted sesame seeds for a burst of sweetness and a nice crunch.
Let the coleslaw sit in the fridge for 15-30 minutes to let the flavors meld together. Serve chilled and enjoy!
Notes
If preferred or if this is what your pantry allows, use a whole fresh cabbage, and chop or thinly slice it.
For soy-free option, make sure to use a soy-free vegan mayonnaise.
