Coleslaw by Michelle Cehn and Toni Okamoto in The Friendly Vegan Cookbook
From Michelle and Toni: This colorful coleslaw is a perennial crowd-pleaser at barbecues. It tastes great on its own, but it’s also delish served on our Black Bean Burgers or Jackfruit “Pulled Pork” Sandwich. To shred the carrots and cabbage quickly and easily, we recommend using the shredding disk attachment on your food processor. To shred the carrots, use the shredding blade, and to shred the cabbage, slice into small wedges and use the slicing blade (which is usually on the opposite side). Of course, you may also buy pre-shredded veggies or use a cheese grater.
Yield: 4–6 servings | Prep time: 20 minutes | Total time: 20 minutes
1 large carrot, shredded
½ small head green cabbage, shredded
¼ small head purple cabbage, shredded
½ cup plus 1 tablespoon vegan mayo
1½ tablespoons lemon juice
½ tablespoon apple cider vinegar
1½ tablespoons granulated sugar
¼ teaspoon salt
Ground black pepper, to taste
1. In a large bowl, combine the shredded carrot and cabbage.
2. In a small bowl, whisk together the vegan mayo, lemon juice, apple cider vinegar, sugar, salt, and pepper until they are thoroughly mixed and no clumps remain.
3. Add the mayo mixture to the cabbage mixture and toss to evenly coat.
Meal Prepping Tip: This makes a large batch of coleslaw that can be stored in the fridge and added to meals all week long. Enjoy as a side or in sandwiches.
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