Classic coleslaw goes vegan in this easy barbecue side dish recipe. Eggless or vegan mayonnaise’s mild flavor is indistinguishable from regular mayo in this coleslaw flavored with Dijon and cider vinegar. Look for it in the condiment section of large grocery stores or natural-foods stores.
Ingredients
- 6 tablespoons vegan or eggless mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon cider vinegar
- 1 teaspoon sugar
- ½ teaspoon caraway seeds or celery seed
- Pinch of salt
- Pinch of ground pepper
- 2 cups thinly sliced red cabbage (about 1/4 of a medium head)
- 2 cups thinly sliced green cabbage (about 1/4 of a medium head)
- 1 cup shredded carrots (about 2 medium)
Directions
- Step 1
Combine mayonnaise, mustard, vinegar and sugar in a large bowl. Add caraway seeds (or celery seed), salt and pepper. Add red cabbage, green cabbage and carrots; toss well.
Tips
To make ahead: Refrigerate for up to 1 day.
Nutrition Facts
Serving Size: 3/4 cup Per Serving: 115 calories; protein 0.8g; carbohydrates 5.7g; dietary fiber 1.7g; sugars 3.2g; fat 10.1g; saturated fat 1g; vitamin a iu 3346.8IU; vitamin c 23mg; folate 17.7mcg; calcium 27.4mg; iron 0.4mg; magnesium 9.4mg; potassium 159.6mg; sodium 160mg; added sugar 1g. Exchanges:
2 fat, 1 vegetable
