Vegan Coleslaw
A light, crunchy salad made with shredded vegetables and a creamy, dairy-free dressing, perfect as a side dish or topping for sandwiches.
- Servings:
- 3
- Preperation Time:
- 30 Minutes
Ingredients
- 4 cups shredded cabbage
- 1 carrot, grated
- 1/2 cup vegan mayo
- 1 tablespoon apple cider vinegar
- 1 tablespoon syrup
- 1 teaspoon Dijon mustard
- Salt and pepper, to taste
How to Make it
- In a large bowl, combine the shredded cabbage and grated carrot.
- In a small bowl, whisk together the vegan mayo, apple cider vinegar, maple syrup, and Dijon mustard.
- Pour the dressing over the cabbage and carrot, and toss to coat.
- Season with salt and pepper.
- Chill in the refrigerator for at least 30 minutes before serving.