This coleslaw is still fresh and not dripping with fat despite the vegan mayo. This is also a result of the vegan sour cream we use in place of some of the mayo. You can make these yourself, of course, but there are also excellent ready-made options available, such as those from SOYANANDA. Then, nothing can stop your coleslaw from making your soy steaks, pulled pork burgers, and other meals happy!
Ingredients
- 2 carrots
- 300 g white cabbage
- 300 g red cabbage
- 1/2 onion
- 300g mayo
- 1 tbsp apple cider vinegar
- 1.5 tbsp mustard
- 1 tbsp rice syrup (or agave syrup)
- 1 tbsp lemon juice
- 0.25 tsp lemon zest
- 0.5 tsp garlic powder
- 1 tsp salt
- 1 tsp pepper
- 1 tsp celery salt
Instructions
- Remove any dry leaves or stems from the white and red cabbage, then peel the carrots and onions. Chop the veggies into thin strips or in a food processor (or by hand). In a big basin, add the chopped vegetables.
- Vegan mayonnaise, apple cider vinegar, mustard, rice syrup, lemon juice and zest, garlic powder, salt, pepper, and celery salt should all be combined in a small basin. then take a taste.
- Mix the salad well after adding the dressing.
- Ideally, the coleslaw should chill for at least an hour. Before serving, re-season with salt and pepper.
Nutrition facts per serving
- Calories: 93
- Total fat: 5g
- Saturated fat: 1g
- Trans fat: 0g
- Cholesterol: 0mg
- Sodium: 190mg
- Total carbohydrates: 12g
- Dietary fiber: 3g
- Sugars: 7g
- Protein: 2g
- Vitamin D: 0%
- Calcium: 6%
- Iron: 4%
- Potassium: 12%
