Cool & Creamy Coleslaw

I think coleslaw is one of my favorite summer salads. From picnics to BBQs, this side dish compliments rich and spicy  foods with a cool tang. You can speed up the prep time by using a food processor to chop all the vegetables but I prefer to hand chop.

Cool & Creamy Vegan Coleslaw

by Veggietorials

Prep Time: 15 minutes

Cook Time: 5 minutes

Keywords: uncook salad side dairy free gluten-free nut-free vegan vegetarian cabbage Picnic BBQ spring summer

Ingredients (8-10 servings)

  • 3/4 head large green cabbage, shredded
  • 1 small red cabbage, shredded
  • 1/2 sweet onion, diced
  • 2 carrots, grated
  • 2 stalks celery, finely chopped

For the dressing

  • 1/4 cup organic sugar
  • 1/2 cup plant-based milk (iunsweetened,unflavored)
  • 3/4 cup vegan mayo
  • 1 tablespoon stone ground mustard
  • 1 tablespoon fresh dill
  • 1 large lemon, juiced
  • 2 tablespoons rice vinegar
  • 2 tablespoons pickle juice
  • 2 tablespoons Penzey’s Forward seasoning (similar to Old Bay)
  • 2 teaspoons celery salt
  • salt & pepper to taste

Instructions

Chop all vegetables and place in large mixing bowl. Combine all ingredients for the dressing and whisk until smooth. Taste and correct seasoning, add salt & pepper.Pour dressing over vegetables and mix well. Refrigerate for at least 2 hours before serving.

Store unused portion in an airtight container in the refrigerator for up to 3 days.

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