Crispy Vegan Apple Cider Vinegar Coleslaw
I absolutely love this coleslaw for its satisfying crunch and bright, zesty flavor that wakes up your taste buds. The combination of crisp cabbage and carrots creates a delightful texture contrast, while the apple cider vinegar dressing adds just the right amount of tang without being overpowering. It's become my go-to side dish for summer barbecues and potlucks because it's always a crowd-pleaser that complements so many main dishes.
Ingredients
- ☐ green cabbage — 1 small head, finely shredded (about 6 cups)
- ☐ red cabbage — 1/2 small head, finely shredded (about 3 cups)
- ☐ carrots — 2 medium, julienned or shredded (about 1.5 cups)
- ☐ red onion — 1/2 medium, thinly sliced
- ☐ fresh parsley — 1/4 cup, chopped
- ☐ vegan mayonnaise — 1/2 cup
- ☐ apple cider vinegar — 3 tablespoons
- ☐ maple syrup — 1 tablespoon
- ☐ mustard — 1 teaspoon, Dijon or yellow
- ☐ celery salt — 1/2 teaspoon
- ☐ black pepper — 1/4 teaspoon, freshly ground
Nutrition Facts
Per serving · 6 servings total
Instructions
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In a large bowl, combine the shredded green cabbage, red cabbage, julienned carrots, and sliced red onion. Toss gently to mix.
In a separate small bowl, whisk together the vegan mayonnaise, apple cider vinegar, maple syrup, mustard, celery salt, and black pepper until smooth and well combined.
Pour the dressing over the cabbage mixture and toss thoroughly until all vegetables are evenly coated.
Add the chopped parsley and mix again. For best results, let the coleslaw sit for at least 30 minutes before serving to allow the flavors to meld and the cabbage to soften slightly.
Serve chilled as a side dish or on top of sandwiches and veggie burgers. Store leftovers in an airtight container in the refrigerator for up to 3 days.
Recipe notes
For extra crunch, add 1/4 cup of toasted pecans or sunflower seeds just before serving. If you prefer a creamier dressing, let it sit for 5 minutes to thicken before using.
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