FrancesPopsicle♥
Recipes / Classic Coleslaw

RECIPE

Classic Coleslaw

Cabbage and carrots in a creamy vinegar-mustard dressing.

8–10 servingsSalads & sides

View recipe JSON

INGREDIENTS

8–10 servings

Slaw

  • 1 medium head green cabbage (about 2½–3 pounds), cored and finely shredded
  • 2 large carrots, grated
  • ½ small red onion, thinly sliced or finely diced (optional)

Dressing

  • 1 cup vegan mayonnaise
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons granulated sugar
  • 1 tablespoon Dijon or yellow mustard
  • 1 teaspoon celery seed (optional)
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper

METHOD

Make it

  1. 1

    Place the shredded cabbage, carrots, and onion in a large bowl.

  2. 2

    In a separate bowl, whisk together the mayonnaise, vinegar, sugar, mustard, celery seed, salt, and pepper until smooth.

  3. 3

    Pour the dressing over the vegetables and toss until evenly coated.

  4. 4

    Cover and refrigerate for at least 1 hour. For the best flavor and texture, chill for 4 hours or overnight.

  5. 5

    Toss again before serving and adjust seasoning if needed.

Cooking notes

  • Creamier: add ¼ cup vegan mayonnaise. Tangier: use 3 tablespoons vinegar. Sweeter: add 1–2 tablespoons sugar.
  • Replace half the mayonnaise with unsweetened vegan yogurt if desired.
  • Optional: purple cabbage, green onions or parsley.
  • Store covered in refrigerator up to 4 days; stir before serving.

Serving suggestions

  • BBQ chickpea sandwiches, vegan burgers, vegan sloppy joes, pulled jackfruit, baked beans, corn or potato salad.
← All recipesAdd to grocery list