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Vegan Cabbage Slaw

Vegan Cabbage Slaw

A crisp American-style cabbage and carrot slaw tossed with a creamy, tangy vegan dressing.

Active time
15 min
Total time
45 min
Servings
6
Difficulty
easy
Cuisine
American
Meal type
Salad
Diets
Halal, Low Carb, Pescatarian, Vegan, Vegetarian

Instructions

  1. Step 1

    Rinse and dry the cabbage and carrot. Core and finely shred the cabbage, grate the carrot, and place both in the large mixing bowl.

    Ingredients used: 150.0 gr Carrot, 600.0 gr Green Cabbage

    Cookware: Box Grater, Chef Knife, cutting board, mixing bowl

  2. Step 2

    Whisk the vegan mayonnaise, apple cider vinegar, Dijon mustard, sugar, celery seed, salt, and black pepper in the small bowl until smooth.

    Ingredients used: 30.0 ml Apple Cider Vinegar, 2.0 gr Black Pepper, 1.0 gr Celery Seed, 15.0 gr Dijon Mustard, 12.0 gr Granulated Sugar, 3.0 gr Salt, 120.0 gr Vegan Mayonnaise

    Cookware: small bowl, whisk

  3. Step 3

    Pour the dressing over the vegetables and toss until every shred is evenly coated.

    Cookware: kitchen tongs, mixing bowl

  4. Step 4

    Cover the slaw and refrigerate it for 30 minutes.

    Timer: 30 min (fixed)

    Cookware: mixing bowl

  5. Step 5

    Toss the slaw once more, then serve chilled.

    Cookware: kitchen tongs, mixing bowl

Nutrition (Estimated)

Basis
serving
Calories
170.23 kcal
Protein
1.96 g
Carbohydrates
11.36 g
Fat
13.94 g
Fiber
3.47 g

Food safety

Caution: low

Rinse the vegetables before cutting. Refrigerate the finished slaw promptly, do not leave it at room temperature for more than 2 hours, and use it within 3 days.

Risk factors

  • Raw vegetables can carry soil or surface contamination.
  • The prepared mayonnaise-based slaw requires refrigeration.