Vegan Coleslaw Recipe
How to Make Vegan Coleslaw
Method
- Finely shred the red and green cabbage and add to a large bowl. Peel and julienne the carrots (cut into small, matchstick size) and add to bowl and mix to combine.
- To make vegan mayonnaise: use a stick blender and blend the aquafaba liquid, mustard, vinegar, maple syrup and salt together.
- Blend for 1 minute, then slowly add the oil in a thin stream with the motor running. Continue for a few minutes or until thick and creamy. Taste and adjust seasoning if necessary.
- Into the coleslaw ingredients add ¼ cup vegan mayonnaise and toss well, so all ingredients are combined and well coated.
- Season to taste with salt and pepper.
Tip: Can be stored in the fridge in an airtight container for up to 2 days.