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Coleslaw

Here’s an easy vegan version on this classic salad recipe.

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Servings
1 cup
Calories Cholesterol Sat Fat Carbs
110 0mg 1g 9g
Recipe Footprint (for Recipe's Default # of Servings)
.1 Water saved (gallons) [animal consumption only]
.37 Manure (pounds) not deposited into the environment
.4 Grains / feed (pounds) not consumed by animals
.9 Methane (gallons) not created by animals
11.0 CO2 (pounds) not released into the atmosphere
.0005 Animal lives saved
Recipe Chef Pamela Kurp
Course Salads
Cuisine American
Diet Vegan
Prep Time 20 minutes
Ingredients
For the dressing:
  • 1/4 C sour cream (non-dairy)
  • 2 Tbsp mayonnaise (eggless)
  • 1 garlic clove (minced)
  • 1/2 tsp celery seed
  • 1/4 tsp seasoned salt
  • 1/4 tsp mustard (dry)
  • 1/4 tsp chervil leaves (dried)
  • 1/4 tsp paprika
  • 1/4 tsp dill weed (dried)
  • 1/4 tsp black pepper
For the salad:
  • 3 C cabbage (green) (shredded)
  • 1/3 C carrots (shredded)
  • 2 Tbsp yellow onions (diced)
Course Salads
Cuisine American
Diet Vegan
Prep Time 20 minutes
Ingredients
For the dressing:
  • 1/4 C sour cream (non-dairy)
  • 2 Tbsp mayonnaise (eggless)
  • 1 garlic clove (minced)
  • 1/2 tsp celery seed
  • 1/4 tsp seasoned salt
  • 1/4 tsp mustard (dry)
  • 1/4 tsp chervil leaves (dried)
  • 1/4 tsp paprika
  • 1/4 tsp dill weed (dried)
  • 1/4 tsp black pepper
For the salad:
  • 3 C cabbage (green) (shredded)
  • 1/3 C carrots (shredded)
  • 2 Tbsp yellow onions (diced)
Servings
1 cup
Calories Cholesterol Sat Fat Carbs
110 0mg 1g 9g
Recipe Footprint (for Recipe's Default # of Servings)
.1 Water saved (gallons) [animal consumption only]
.37 Manure (pounds) not deposited into the environment
.4 Grains / feed (pounds) not consumed by animals
.9 Methane (gallons) not created by animals
11.0 CO2 (pounds) not released into the atmosphere
.0005 Animal lives saved
Recipe Chef Pamela Kurp
Instructions
  1. In a small bowl, combine the dressing ingredients.
    In a small bowl, combine the dressing ingredients.
  2. In a large bowl, combine the cabbage, carrots and onion.
    In a large bowl, combine the cabbage, carrots and onion.
  3. Add the dressing to the vegetables and toss until well coated.
    Add the dressing to the vegetables and toss until well coated.
Recipe Notes

Sprinkle with additional paprika and dill weed, if desired.

Store covered in the refrigerator for up to one week.

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