Description
This is not only the best vegan coleslaw, it’s the best coleslaw I’ve ever had. And it’s amped up with kale & red cabbage for a nutrient boost.
Ingredients
Scale
- 2 cups shredded red cabbage
- 2 cups shredded green cabbage
- 2 cups grated carrots
- 4 kale leaves, separated from the thick stems and chopped into small pieces
- 3/4 cup vegan mayonnaise (either store bought or make your own — see options above)
- 1 1/2 tablespoons lemon juice
- 1 1/2 tablespoons maple syrup, agave nectar or date syrup
- 1 tablespoon Dijon mustard
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1/2 teaspoon granulated onion powder
Instructions
- In a large bowl, add all ingredients from the mayonnaise through the onion powder.
- Mix well.
- Add in the cabbages, carrots and kale.
- Toss to combine thoroughly.
- Adjust seasonings.
- Enjoy!
Notes
You can serve this immediately, but I prefer to chill it for at least 30 minutes to let the flavors meld, as well as to soften the kale leaves.