Vegan Coleslaw

Vegan Coleslaw

Is a summer outdoor BBQ ever complete without a bowl of coleslaw on the table? With warmer weather ahead of us, and opportunities to gather outside with friends and family approaching, I decided to share this plant-based version of coleslaw salad that everyone can enjoy.

I like my coleslaw tangy, sweet, and, of course, crunchy. To bring some sweetness to this salad, I used maple syrup and raisins, two of my go-to natural sweeteners. The raisins can be omitted if you, or those you’re serving, aren’t keen on sweet salads. Apple cider vinegar is used to contrast the sweetness with its refreshing, tart flavour, and does that job well. As with any coleslaw, to enjoy its crunchiness you have to eat it within the day that you’ve mixed the salad together. If you keep it longer in the fridge, it’ll still taste great for a few more days, but will become soggier, and the cabbage will release liquid which will make for a salad that isn’t really presentable to the guests anymore. This might not be a bad thing as you’ll still munch on it every time you open the fridge - at least that’s what I do.

Vegan Coleslaw

Vegan Coleslaw

Yield

Makes 12 servings, ½ cup each

Prep time

Active time:

Total time:

How it's made

3 cups green cabbage, sliced in small strips (about ½ medium cabbage head)

 

Place in a large bowl and mix well.

3 cups red cabbage, sliced in small strips (about ½ medium cabbage head)

3 large carrots, shredded

½ cup raisins, optional

 

4 tbsp tahini

 

Place in a small bowl and mix well. Pour over the cabbage/carrot mixture and mix again. Refrigerate for 30 minutes before serving.

4 tbsp apple cider vinegar

3 tbsp water

2 tbsp dijon mustard

2 tbsp maple syrup

1 tbsp mayonnaise

½ tsp cayenne pepper

½ tsp salt

¼ tsp pepper

Helpful tips

Coleslaw is best eaten fresh, but it can be kept in the fridge for up to 3 days. Try it beside Spicy Seitan Sausages, Smoked Tofu and Hummus Sandwich, or Black Bean Quinoa Burgers.