Vegan Gluten Free Coleslaw
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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
Method
- 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.