Name: Vegan Gluten Free Coleslaw
Prep time: 15 min
Total time: 1 h 15 min
Yield: 3
Cuisine: American
Ingredients: 3 cups shredded green cabbage (about 3/4 head); 1 cup shredded carrot (about 2 medium carrots); 3 tbsp mayonnaise (vegan & gluten free); 1 tbsp apple cider vinegar; 2 tbsp oat milk; 1/2 tsp salt; 1/4 tsp black pepper; parsley; blueberries (for garnish)

Vegan Gluten Free Coleslaw

Print Recipe

Vegan, Gluten Free

Cuisine: American

Prep Time: 15 minutes

Chill Time (optional): 0-60 minutes

Prep Time: 15 minutes
Total Time: 1 hour 15 minutes
Yield: 3 1x
Category: Side Dish
Cuisine: American

Ingredients

Scale

3 cups shredded green cabbage (about 3/4 head)
1 cup shredded carrot (about 2 medium carrots)
3 tbsp mayonnaise (vegan & gluten free)
1 tbsp apple cider vinegar
2 tbsp oat milk
1/2 tsp salt
1/4 tsp black pepper
parsley
blueberries (for garnish)

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Instructions

Prep veggies: In a large bowl, toss shredded cabbage and carrot. Set aside.
Make dressing: In a small bowl, whisk together vegan mayonnaise, vinegar, oat milk, salt, and pepper until smooth.
Combine: Pour dressing over the shredded vegetables and toss to coat evenly.
Give a light final toss, garnish with chopped parsley and blueberries.
Rest or serve: You can serve immediately or refrigerate 15–60 minutes to let flavors meld. Taste and adjust salt/oiliness as needed.

Notes

The salad can be made a few hours ahead; keep chilled and add the herb sprinkle just before serving to keep herbs bright.

Find it online: https://thevgftable.com/how-to-make-the-best-coleslaw-recipe/