Vegan Coleslaw Recipe
I love vegan coleslaw! Sure, when I was a kid I couldn't stand coleslaw at all. But I think that's representative of most kids. I don't know many kids that like coleslaw, do you? My kids kept refusing to even try a bite for the longest time. Then recently I asked them to help me make it for dinner. When you get kids in the kitchen and let them help with the preparation of food they become much more interested in trying it.
Both of the kids helped me make my usual vegan coleslaw recipe. I have tried a lot of vegan coleslaw versions. I've even had it at vegan restaurants, but my husband and I still find this recipe that I make to be the best. It's delicious and everyone I've ever served it to has loved it. And after my kids helped make it they were open to trying it. Guess what? They loved it! I now have two kids that actually like coleslaw and it came about by being able to help make it.
So here's the recipe to my favorite vegan coleslaw, enjoy!
VegBlogger's Vegan Coleslaw
1 medium size head of cabbage, shredded
1 medium carrot, shredded
1/2 cup vegan mayo
2 tablespoons lemon juice (or vinegar)
2 tablespoons natural sugar (Florida crystals, Sugar in the Raw)
1 teaspoon sea salt
pepper, to taste
Shred the washed/dried cabbage into a large mixing bowl, either with a hand grater or food processor. Do not use the core of the cabbage. Add in the remaining ingredients. Stir together until all the mayo has been worked through the mixture. Taste... yum!
This is good right when you make it, but it is even better if you can let it chill for a bit. I like to serve this alongside a homemade veggie burger, sloppy lentils, or an eggplant sub sandwich, and a dish of fresh fruit.