After the longest year ever, it’s finally SUMMER! Break out the BBQ’s and the pool parties! Need a dish to pass? This Creamy Vegan Coleslaw is a classic crowd pleaser with a vegan twist!
First start by gathering all your ingredients; a bag of pre chopped coleslaw, vegan mayo, I prefer Hellman’s myself, dry mustard, salt & pepper, white vinegar and granulated sugar.
Take all of your dressing ingredients and mix together in a large bowl until creamy. I like to use a whisk because it breaks up the mayo a bit better than a spoon.
Once your wet ingredients are smooth and creamy, gently fold in your coleslaw mix until completely covered. I like to fold in small portions of coleslaw at a time instead of the whole bag at once, it just makes it easier to make sure to cover all the pieces.
After you’ve folded in your coleslaw, cover the mix and refrigerate for at least two hours! Enjoy!
- 14 oz bag of coleslaw
- ½ cup vegan mayonnaise
- 3 tbsp white vinegar
- 2 tbsp granulated sugar
- ¼ tsp dry mustard
- ¼ tsp pepper
- salt , to taste
- In a large mixing bowl, whisk together mayo, vinegar, sugar, dry mustard, pepper and salt until smooth.
- Fold in the cabbage until completely covered.
- Refrigerate for 2 hours or longer and enjoy!