Vegan Coleslaw Recipe

Updated: Jul 29, 2021




What have we here? A super quick recipe that can go with ANY meal you're making. Coleslaw, an absolute favourite that can go along way, with just 3 main vegetable ingredients you can't go wrong. Enjoy it on a sandwich, in a salad, as a dip, as a side or eat it from the jar (what normally happens!).


Ingredients:

x1 Red Cabbage*

x1 White Cabbage*

x2 Carrots

7 tbsp Vegan mayo

2 tbsp Apple cider vinegar (Aspall)

1 tsp Dijon mustard

Salt & pepper (optional)


*Use your judgement on portion sizes, I used about a 3rd of each cabbage and got a bowl full!


  1. Finely cut/slice the red & white cabbage and place in a clean bowl, wash, wash, wash and drain well.

  2. Add two grated carrots to the washed sliced cabbage and give it a good stir through so its well blended.

  3. Once blended add 2 tbsp apple cider vinegar, 1 tsp dijon mustard and stir through.

  4. Add your choice of mayo (we used Tesco Plant chef) stirring through 6-7 tbsp mayo.

  5. Add a few 'crunches' of cracked black pepper and maybe a little salt if you wanted it.

  6. Store in the fridge and enjoy whenever you like, mine kept for a week but it never normally lasts long!

Enjoy!

V x

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