Description
This vegan coleslaw layers shredded green and red cabbage, grated carrot, and crisp apple slices in a creamy, tangy dressing of vegan mayo, apple cider vinegar, Dijon mustard, and maple syrup for a refreshing crunch.
Ingredients
- 2 cups shredded green cabbage
- 1 cup shredded red cabbage
- 1 cup grated carrot
- 1 medium thinly sliced green apple
- 1 small thinly sliced red onion
- 1/2 cup vegan mayonnaise
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon maple syrup
- 1/2 teaspoon celery seeds
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons chopped fresh parsley
Instructions
- In a large bowl combine vegan mayonnaise, apple cider vinegar, Dijon mustard, maple syrup, salt, black pepper, and celery seeds whisking until smooth.
- Add shredded green cabbage, shredded red cabbage, grated carrot, thinly sliced green apple, and thinly sliced red onion to the bowl.
- Toss all ingredients thoroughly until vegetables and apple are evenly coated with the dressing.
- Stir in chopped fresh parsley for a burst of color and flavor.
- Cover and refrigerate the coleslaw for at least 30 minutes to allow flavors to meld and ingredients to crisp.
- Give the coleslaw a quick toss before serving and adjust seasoning if needed.
Notes
- For extra crunch soak the sliced apple in cold water with a squeeze of lemon juice to prevent browning.
- Customize sweetness by adjusting the amount of maple syrup or substituting agave syrup.
- Prep the coleslaw a few hours ahead to deepen the flavors but add apples just before serving to maintain texture.
- Store leftovers covered in the refrigerator for up to 2 days stirring well before enjoying again.