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Looking for a delicious side dish that’s also vegan-friendly? Look no further! Coleslaw is a classic, versatile side dish that can complement almost any meal. From BBQs and picnics to a quick weeknight dinner, a bowl of fresh coleslaw is always a hit.
And guess what? You can make a version that’s just as creamy and delicious without any dairy! I remember my first attempt at making vegan coleslaw. It was a bit of a challenge at first finding the right balance of flavors took a few tries. But after some experimenting, I found a recipe that was just as good, if not better, than the original. Today, I’m sharing my tried-and-true method for making the best vegan coleslaw that’s sure to impress even your non-vegan friends!
Why Vegan Coleslaw is a Great Choice
Why go vegan with your coleslaw? Well, there are a few good reasons! First off, it’s a healthier choice. Traditional coleslaw recipes often contain a lot of mayo, which can be heavy on saturated fats. By switching to vegan ingredients, you can by switching to vegan ingredients, you can cut down on these unhealthy fats and even reduce calories. Plus, vegan coleslaw is an excellent option for those who are lactose intolerant or have dairy allergies. Trust me, having a delicious vegan recipe up your sleeve is super handy, especially when you’re catering to a crowd with different dietary needs!
Another reason to opt for vegan coleslaw is the environmental and ethical impact. Choosing a vegan dish means you’re opting for something that’s more sustainable and kinder to animals. It’s always nice to know that the food you’re enjoying is both delicious and aligns with your values. Plus, the flavor and texture of vegan coleslaw can be just as satisfying, if not more so, than the traditional version. Fresh, crunchy veggies with a tangy, creamy dressing what’s not to love?
Essential Ingredients for Vegan Coleslaw
To make a delicious vegan coleslaw, you’ll need a few key ingredients. The base of any great coleslaw starts with fresh cabbage green or red, or a mix of both for a bit of color and flavor variety. I love adding shredded carrots to give the coleslaw a sweet crunch and a burst of color. You’ll also need a good vegan mayonnaise. Nowadays, there are plenty of options available in grocery stores, but you can also whip up your own if you’re feeling adventurous. The first time I made vegan mayo, I was a little nervous it seemed tricky, but it turned out great and is now a staple in my kitchen!
Other key ingredients include apple cider vinegar for a tangy kick, a little bit of maple syrup for sweetness, and of course, some salt and pepper to bring it all together. If you’re feeling creative, you can toss in some extras like shredded apples, raisins, or even a handful of chopped nuts for added texture. I once tried adding thinly sliced red onions, and the extra zing they provided was fantastic. Don’t be afraid to get creative and make it your own!
Step-by-Step Guide to Making Vegan Coleslaw
Making vegan coleslaw is easier than you might think. Here’s a step-by-step guide to get you started:
- Prep Your Veggies: Start by shredding your cabbage and carrots into thin, uniform pieces. I find that a mandoline slicer works wonders here it gives you those perfect, even slices every time. Thin slices help the veggies soak up the dressing,coleslaw. Trust me, I’ve tried thicker cuts before, and they just don’t have the same appeal. The texture is everything!
- Make the Dressing: In a separate bowl, mix together your vegan mayonnaise, apple cider vinegar, maple syrup, and a dash of Dijon mustard if you want an extra kick. This dressing is where the magic happens it brings all the flavors together. Season with salt and pepper to taste. The first time I made this, I went a little overboard with the vinegar and ended up with an overly tangy dressing. Lesson learned: always taste as you go!
- Combine and Mix: Pour the dressing over your shredded veggies. Mix well until all the vegetables are nicely coated. At this stage, I like to taste and adjust the seasoning. If it needs more tang, I add a splash more vinegar; if it’s too sharp, a bit more mayo or a pinch of sugar can balance it out. Mixing the coleslaw is one of those therapeutic kitchen tasks there’s something satisfying about seeing it all come together.
- Chill the Coleslaw: Once everything is mixed to your satisfaction, cover the bowl and let it chill in the fridge for at least 30 minutes. This chilling step is crucial because it allows the flavors to meld together. I remember skipping this step once when I was in a rush, and the coleslaw tasted a bit raw and unseasoned. Trust me, patience pays off here!
- Serve and Enjoy: After the coleslaw has chilled, give it a final stir, then serve it up! It’s perfect as a side dish, on top of a sandwich, or even as a light, refreshing snack on its own. The first time I made a batch that everyone loved, I felt like a total rockstar in the kitchen!
Customizing Your Vegan Coleslaw
One of the best things about coleslaw is how easy it is to customize. You can make a variety of tweaks to suit your taste preferences. If you like a bit of sweetness, try adding some raisins or thinly sliced apples. I was skeptical about adding fruit at first fruit in a savory dish? But it adds a lovely contrast to the tangy dressing. For those who enjoy a bit of heat, a sprinkle of chili flakes or a dash of hot sauce can add a nice kick. I once tossed in some jalapeños on a whim, and it was a hit!
For a healthier twist, consider using a low-fat vegan mayo or even some plain vegan yogurt to lighten up the dressing. You can also experiment with regional variations. For example, a Southern-style vegan coleslaw might include celery seeds and a bit of mustard, while an Asian-inspired version could feature sesame oil and a splash of rice vinegar. Don’t be afraid to get creative cooking is all about having fun and making something uniquely yours!
Serving Suggestions and Pairings
Vegan coleslaw is incredibly versatile and pairs well with a variety of dishes. It’s an excellent side for vegan burgers, BBQ jackfruit sandwiches, or grilled vegetables. I love serving it with some crispy tofu or tempeh for a complete meal. Presentation-wise, a sprinkle of black sesame seeds or some chopped fresh herbs like parsley or dill can really elevate the dish and make it look extra appetizing.
Leftovers? No problem! Store your coleslaw in an airtight container in the fridge, and it should stay fresh for about 3-4 days. Just be sure to give it a good stir before serving, as the dressing may settle a bit. In my experience, coleslaw tastes even better the next day after the flavors have had more time to blend. However, be mindful not to leave it too long, as the cabbage can start to lose its crunch, and nobody likes a soggy salad!
Conclusion
There you have it a simple, delicious vegan coleslaw recipe that’s sure to become a favorite in your kitchen! Not only is this dish easy to make, but it’s also a healthier, more sustainable option that doesn’t compromise on flavor. Whether you’re new to vegan cooking or a seasoned pro, this coleslaw is a great recipe to add to your repertoire. Give it a try, and feel free to experiment with different flavors and ingredients to make it your own. And if you do, let me know how it turns out! Share your tips, variations, or experiences in the comments I’d love to hear from you!
Comforting Vegan Cabbage Recipes: Creamy Soup
5 Easy Steps to Make the Best Vegan Coleslaw
Ingredients
- 1 medium head of green cabbage, shredded
- 1/2 medium head of red cabbage, shredded
- 2 large carrots, grated
- 1/2 cup vegan mayonnaise
- 2 tablespoons apple cider vinegar
- 1 tablespoon maple syrup
- 1 teaspoon Dijon mustard optional
- Salt and pepper to taste
- 1/2 cup shredded apples Optional add-ins
- 1/4 cup raisins
- 1/4 cup chopped kale
Instructions
- In a large bowl, combine the shredded green and red cabbage and grated carrots. The mix of colors from the green and red cabbage, along with the orange carrots, adds a beautiful visual appeal to the dish.
- In a separate bowl, whisk together the vegan mayonnaise, apple cider vinegar, maple syrup, and Dijon mustard (if using) until smooth. Season with salt and pepper to taste. Adjust the sweetness or tanginess based on your preference—this is your chance to make the recipe truly yours!
- Pour the dressing over the shredded vegetables. Toss everything together until the cabbage and carrots are well coated with the dressing. Ensure the dressing is evenly distributed so every bite is flavorful.
- Cover the bowl with plastic wrap or a lid and refrigerate for at least 30 minutes. This step is crucial as it allows the flavors to meld together, enhancing the overall taste and texture of the coleslaw.
- After chilling, give the coleslaw a quick stir and serve it chilled. It’s perfect on its own or as a side dish for burgers, sandwiches, or any meal needing a refreshing crunch.