• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Recipes
  • Lifestyle
  • Resources
    • FREE Low-Oxalate Recipes Guide
    • 7 Days of Deliciousness Meal Plan
    • Vegelicious Cookbook
  • Personal Chef Service
  • Work with Us

Natural Kitchen Cooking School logo

menu icon
go to homepage
search icon
Homepage link
  • Recipes
  • Lifestyle
  • Personal Chef Service
  • Resources
  • Work with Us
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×
    Home » Recipes » Lunch » Delicious Vegan Coleslaw

    Delicious Vegan Coleslaw

    Jump to Recipe·Print Recipe

    Vegan Coleslaw Coleslaw is a classic dish that is great on it’s own, or can be used as an ingredient in your favorite wraps and sandwiches.

     

    Print
    clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

    Delicious Vegan Coleslaw


    • Author: Christine Waltermyer
    • Yield: Makes 4-6 Servings 1x
    Print Recipe
    Pin Recipe

    Ingredients

    Scale
    • 6 cups shredded green cabbage (can use the “S” blade of a food processor)
    • 2 cups coarsely shredded carrots (can also use the food processor)

    Dressing:

    • ½ cup Homemade Olive Oil Mayo (below) or Follow Your Heart brand Grapeseed Oil Vegenaise Mayo
    • 2 teaspoons yellow mustard
    • 2 tablespoons maple syrup
    • 1 tablespoon apple cider vinegar or lemon juice
    • ½ teaspoon sea salt, or to taste
    • Optional: Black pepper to taste

    Homemade Olive Oil Mayo

    • Ingredients: ¾ cup coconut milk (the refrigerated kind in the carton)
    • 1 ½ tablespoons apple cider vinegar
    • 1 teaspoon Dijon mustard
    • ¾ cup olive oil
    • Pinch sea salt

    Instructions

    1. Place the cabbage and carrots in a large bowl.
    2. In a separate small bowl, whisk together all of the dressing ingredients.
    3. Pour the dressing over the cabbage and mix well with a pair of tongs, or your hands.
    4. Refrigerate for about 30 minutes before serving to help break down the cabbage.

    For Homemade Mayo: Place the coconut milk, apple cider vinegar and mustard in a blender. Blend together to incorporate, then slowly drizzle in the olive oil. Add the sea salt and blend again for a few seconds. Pour into a small glass jar and refrigerate.

    Did you make this recipe?

    Tag @naturalkitchenschool on Instagram

     

    « Queen of the Superfood Smoothie Recipes: Chlorella Pear Smoothie
    Falafel is Always a Good Idea »

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆


    Primary Sidebar

    Hi! I'm Christine! I created the Natural Kitchen Cooking School to help people live healthier, happier lives. Here you will find recipes that are as delicious as they are healthful.

    Learn more about me →

    You’re just 7 days away from feeling more energetic, and more confident in the kitchen. Discover how easy it can be to prepare plant-based recipes that help you feel your best.

    Learn more about it here→

    As featured on

    Subscribe for new recipes!

    • Facebook
    • Instagram
    • Pinterest
    • YouTube

    My Favorites

    Footer

    About

    • Privacy Policy
    • Disclaimer

    Newsletter

    • Sign up for emails and updates
    • 7 Days of Deliciousness

    Contact

    • Contact

    Copyright © 2022 Natural Kitchen Cooking School