Recipe for Vegan ColeSlaw - vinegar based
This is that delicious recipe for vegan coleSlaw that you’ve been looking for. You know… The one with no mayo. Has a little bit of sweet and a little bit of a kick. Never soggy… And every bite leaving you wanting more.
Finding a coleslaw without mayo can be a challenge. That is why I am providing this easy to make, easy to remember slaw recipe for you. You can conjure these ingredients up easily whenever you are in a pinch and need a side dish for your picnic or cookout.
Here is what you’ll need:
1 green cabbage
1 white or red onion
3 carrots grated
1 tablespoon celery seed
1/2 teaspoon salt
½ teaspoon black pepper
1 tablespoon mustard
10 tbsn Apple Cider Vinegar
4 tablespoon Brown sugar
6 tbsn olive oil
Cut the cabbage in half and begin slicing thin shreds until the entire cabbage has been shredded. Cut around the core and discard the thick core of the cabbage. Chop the onion in half, and do the same shredding to it. Slice both sides of the onion into micro thin slices. Peel the 3 carrots. Grate or shred the carrots into thin pieces. I have used the peeler for this task. Simply peeling the carrot down to nothing. Add all shreds to a large serving bowl.
In a separate bowl stir together, the brown sugar apple cider vinegar, and mustard.
Pour the liquid mixture over your pile of veggie shreds. Mix through out. And Vola! Your Slaw is done. A perfect pairing for Vegan dogs. This slaw taste perfect right after preparation, but taste even better once refrigerated and marinated for a few hours.
Feel free to include or substitute your choice of additional greens such as red cabbage, shaved Brussel sprouts, ect.