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
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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