Vegan Coleslaw Recipe

Green or purple shredded cabbage: The base of the coleslaw, providing a crunchy texture and vibrant color.

Shredded carrots: Adds sweetness and additional crunch to the coleslaw.

Vegan mayonnaise: A plant-based alternative to traditional mayonnaise, giving the dressing its creamy texture.

Apple cider vinegar: Adds a tangy flavor to the dressing.

Maple syrup: Provides a natural sweetness to balance the tanginess.

Dijon mustard: Adds a subtle kick and depth of flavor to the dressing.

Salt: Enhances the overall flavor of the coleslaw.

Black pepper: Adds a hint of spice and balances the sweetness.

For an extra layer of flavor and texture, consider toasting some sunflower seeds or pumpkin seeds and sprinkling them on top of the coleslaw just before serving. This adds a delightful crunch and a nutty taste that complements the creamy dressing and fresh vegetables.

• green or purple shredded cabbage - Substitute with shredded kale: Kale provides a similar crunch and can be used as a nutrient-dense alternative.

• shredded carrots - Substitute with shredded zucchini: Zucchini offers a similar texture and moisture content, making it a good replacement.

• vegan mayonnaise - Substitute with mashed avocado: Avocado provides a creamy texture and healthy fats, making it a nutritious alternative.

• apple cider vinegar - Substitute with lemon juice: Lemon juice offers a similar acidity and brightness to the coleslaw.

• maple syrup - Substitute with agave nectar: Agave nectar has a similar sweetness and consistency, making it a suitable replacement.

• dijon mustard - Substitute with yellow mustard: Yellow mustard provides a similar tangy flavor, though it is slightly milder.

• salt - Substitute with soy sauce: Soy sauce adds a salty flavor along with a bit of umami, enhancing the overall taste.

• black pepper - Substitute with white pepper: White pepper offers a similar spiciness but with a slightly different flavor profile.

• To keep your vegan coleslaw fresh and crisp, store it in an airtight container. This will prevent any unwanted odors from seeping in and keep the cabbage and carrots crunchy.

• Place the container in the refrigerator. The cool temperature will help maintain the vegetables' texture and the dressing's flavor. Your coleslaw should stay fresh for up to 3-5 days.

• If you want to prepare the coleslaw in advance, consider storing the dressing separately from the shredded cabbage and carrots. Combine them just before serving to ensure maximum crunchiness.

• For freezing, note that cabbage and carrots can become watery and lose their texture when thawed. It's generally not recommended to freeze coleslaw with dressing.

• If you must freeze, do so without the dressing. Place the shredded cabbage and carrots in a freezer-safe bag, removing as much air as possible before sealing. Label the bag with the date.

• When ready to use, thaw the vegetables in the refrigerator overnight. Once thawed, drain any excess water and mix with freshly prepared dressing.

• Remember, the texture and taste might not be as vibrant as freshly made coleslaw, but it will still be a delightful addition to your meal.

• If you must reheat vegan coleslaw, it's best to do so gently to maintain its texture and flavor.
• Transfer the coleslaw to a microwave-safe dish and cover it with a microwave-safe lid or plastic wrap. Heat on low power for 30-second intervals, stirring in between, until it reaches your desired temperature.
• Alternatively, you can reheat the coleslaw in a skillet over low heat. Add a splash of apple cider vinegar or a bit more vegan mayonnaise to keep it moist. Stir frequently to ensure even heating.
• For a more unconventional method, you can place the coleslaw in an oven-safe dish, cover it with foil, and warm it in a preheated oven at 300°F (150°C) for about 10-15 minutes. This method helps to keep the cabbage and carrots from becoming too soggy.
• Remember, coleslaw is traditionally served cold, so reheating is not always necessary. If you prefer it chilled, simply let it sit at room temperature for a few minutes before serving.

• Large mixing bowl: To combine the shredded cabbage and carrots.

• Medium mixing bowl: For whisking together the vegan mayonnaise, apple cider vinegar, maple syrup, dijon mustard, salt, and black pepper.

• Whisk: To thoroughly mix the dressing ingredients.

• Measuring cups: To measure out the cabbage, carrots, and vegan mayonnaise.

• Measuring spoons: To measure the apple cider vinegar, maple syrup, dijon mustard, salt, and black pepper.

• Knife: To shred the cabbage if not using pre-shredded.

• Cutting board: To provide a surface for shredding the cabbage.

• Refrigerator: To chill the coleslaw and allow the flavors to meld.

• Serving spoon: To toss the coleslaw and serve it.

Pre-shredded vegetables: Save time by using pre-shredded cabbage and carrots available at most grocery stores.

Batch preparation: Double the recipe and store extra coleslaw in the fridge for quick meals throughout the week.

Quick dressing mix: Prepare the dressing in advance and store it in a jar, so you can quickly toss it with the vegetables when needed.

Food processor: Use a food processor to shred the cabbage and carrots in seconds.

Minimal cleanup: Mix the dressing directly in the serving bowl to reduce the number of dishes to wash.