Tossed in a creamy, tangy homemade dressing, this vegan coleslaw is a delicious side dish for summer cookouts and BBQs! It keeps well in the fridge for up to 2 days. Gluten-free, dairy-free.
Make the dressing. In a medium bowl, whisk together the mayo, apple cider vinegar, mustard, maple syrup, celery seed, salt, and several grinds of pepper.
Make the coleslaw. In a large bowl, toss together the cabbage, carrots, and scallions. Pour the dressing over the top and toss to coat. Season to taste with more salt and pepper as desired.
Notes
*For store-bought vegan mayo, we like Sir Kensington’s Fabannaise or Chosen Foods.