How to Make Vegan Coleslaw

Red cabbage adds color to your vegan coleslaw.

You'll never miss the mayonnaise in this vegan coleslaw. Dill, minced garlic and apple cider vinegar give a tangy twist to every flavorful bite. Don't be surprised if everyone goes back for seconds of this colorful, crunchy dish. If you prefer, you may substitute green cabbage with red cabbage or use a bit of both. This is a great dish to make the night before as this vegan coleslaw maintains its freshness in the fridge for days.

Things You'll Need

• 1 head cabbage
• 4 large or 6 medium carrots
• 1/2 medium onion
• 1/2 cup canola or extra light virgin olive oil
• 1/2 cup apple cider vinegar
• 2 cloves garlic
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 teaspoon dill
• Vegetable peeler
• Knife
• Food processor
• Kitchen shredder
• Spoon
• Spatula
• Mixing bowl
• Whisk
• Fork

Instructions

1. Peel carrots with vegetable peeler. Cut cabbage, carrots and onion into large chunks. Shred in food processor or with hand-held kitchen shredder.

2. Combine cabbage, carrots and onion in large mixing bowl. Stir with large spoon or spatula until evenly distributed.

3. Mince garlic. In small mixing bowl combine oil, apple cider vinegar, garlic, salt, pepper and dill. Stir vigorously with whisk or fork.

4. Pour oil mixture over cabbage mixture and stir until evenly distributed.

5. Chill your vegan coleslaw for at least one hour and serve.

Tips & Warnings

• If you prefer, you may substitute green cabbage with red cabbage, or use a bit of both.

• This is a great dish to make the night before, as this vegan coleslaw maintains its freshness in the fridge for days.

References

• Gluten-Free Goddess: Snappy Crunchy Coleslaw (No Mayo!)
• Yummly: Coleslaw