Super Easy Vegan Coleslaw

¼ of a medium green cabbage (finely shredded (about 3 cups))

¼ of a medium purple cabbage (finely shredded (about 3 cups))

3 medium carrots (peeled and grated (about 1 ½ cups))

¾ cup vegan mayonnaise ((see notes for lighter or oil-free version))

3 tablespoons apple cider vinegar

1 ½ teaspoons agave or maple syrup

1 ½ teaspoons celery seeds

Salt and pepper (to taste)

If you have a food processor, I highly recommend using the slicer and grater attachments to shred the cabbage and grate the carrots. It makes it so fast and easy! Otherwise, shred the cabbage by slicing it very thinly with a sharp knife. Use a cheese grater to grate the carrots. Add everything to a large bowl.
Mix up the dressing by adding all of the ingredients to a small bowl or measuring glass. See notes for a lighter version or an oil-free/ yogurt-based version.
Dress to taste (you may not need all of the dressing) then toss well to combine. Use any leftover dressing on other salads, as a sandwich spread, or as a veggie dip. You can enjoy the slaw right away, but I like to let mine rest in the fridge for about an hour for the best flavor and texture. Toss again before serving as the dressing may settle at the bottom. Leftovers can be stored in an air-tight container in the fridge for up to 5 days.

Course🍚Side Dish

Diets🌱Vegan🌾Gluten-free...

Category🥗Salad

Cuisine🇺🇸American

Occasions🍗Barbecue📆Everyday🏞️Picnic

Season🔁Year-round

DifficultyVery Easy ⏰ 10m