Creamy Vegan Coleslaw
Easy to make, healthier than regular coleslaw, and based on one of the best recipes my grandma ever created, this creamy vegan coleslaw is better than any other coleslaw recipe you’ve ever tasted! Vegan, gluten-free, dairy-free, egg-free, refined sugar-free.
Ingredients
- 2 cups shredded or finely chopped green cabbage
- 1/4 cup Vegenaise
- 1/8 tsp. sea salt
- pepper to taste
Instructions
- Make sure you start with finely shredded cabbage. You can either use a box grater to shred your cabbage or a food chopper to get the cabbage pieces really small.
- Mix all ingredients together in a large bowl. Serve cold.
Notes
This recipe makes about 2 cups of slaw, which is (8) ¼ cup servings.
Only make what you can use within about 3 days since the cabbage will start to turn a little brown after that.
I like using the grapeseed variety of Vegenaise since it has a thicker consistency than the other ones I’ve tried.
The calorie count for this recipe is approximate and should only be used for informational purposes.