Coleslaw is a total potluck staple and barbecue necessity and I spent a good portion of my life thinking that I hated it (as I’m sure plenty of others can relate). Well, turns out….I realized I just hate the heavy mayonnaise drowning the coleslaw. Cabbage and carrots are delicious, but that soggy, nasty mayo really doesn’t do it any favors.
I was looking for a lighter, vegan version of the old classic that brings out the flavors of the veggies instead of drowning them, so I came up with this recipe.
Bring this to your next BBQ and I promise your friends will like you more for it. Especially your vegan friends, because they can totally enjoy this recipe too. This is the absolute best when served with my Jackfruit Pulled Pork (look for that recipe on the blog next week!)
First, the slaw:
1 small head green cabbage, finely shredded
1/2 small head red cabbage, finely shredded
3 whole carrots, finely shredded
(These are very easy to shred w/ the shredder attachments on a food processor…but if you don’t have one, you can save yourself a lot of misery by buying it bagged and pre-shredded.)
For the dressing:
1/2 cup vegan mayonnaise (Vegenaise is a good one)
1/3 cup unsweetened coconut yogurt
3 tbsp white or apple cider vinegar
2 tbsp lemon juice
2 tbsp white onion
2 tbsp honey
2 tsp of dry mustard (or the yellow kind works too)
1/2 tsp celery salt
Salt & pepper, to taste
1. Shred all cabbage and carrots in a food processor, or skip this step entirely by purchasing the pre-shredded coleslaw mixes.
2. Using your food processor (or a separate bowl for mixing with a whisk), combine all dressing ingredients and blend until very smooth. (Be sure to grate the onion before adding it to the dressing if you’re not using a food processor)
3. Pour over shredded cabbage and carrot mixture and stir well until all cabbage is evenly coated
4. Taste & add salt and pepper as needed
5. Store in the fridge for at least an hour before serving, so all the flavors can really combine. It tastes even better the next day and will store well for several days!
One of my favorite variations on this recipe is to add about 4-5 shredded broccoli stocks to my slaw. When buying whole broccoli, don’t just use the florets and toss their stocks in the trash! These stocks are still packed full of vitamins and fiber and can easily be saved in the fridge for several days. Run ’em through the shredder in your food processor or chop them up into little matchsticks for some extra boost to your salads and slaw.