Vegan Coleslaw

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.