Amazing Vegan Coleslaw

Published on June 12, 2016 | By |

- Prep Time
- 10 Minutes
- Yield
- 4 cups
- Difficulty Level

This recipe is perfect for those who are vegan, sensitive to eggs, soy or canola oil (which is what the mayonnaise alternatives are made with). Even my husband loves this recipe, and he is a mayo kind of guy.

This dish is sure to please at any paleo or vegan covered dish event.

Dairy-Free, Egg-Free, Gluten-Free, High Fiber, Paleo, Refined sugar free

Ingredients

3 cups shredded cabbage
1 cup shredded carrots
2 Tablespoons avocado oil
1/2 teaspoon gluten free mustard
2 Tablespoons apple cider vinegar
1/4 teaspoon Himalayan Pink Sea Salt
dash of black pepper to taste
1/4 teaspoon garlic powder
1/2 teaspoon Trader Joe's 21 Seasoning Salute
1/2 Tablespoon maple syrup (optional)
1 Tablespoon lemon juice
1/4 teaspoon celery salt, optional
1/4 cup sliced red or sweet onion (optional)
1/4 cup chopped, marinated artichoke hearts (optional)

Instructions

1. In a small bowl mix all the dressing ingredients and pour over the cabbage and carrots. (I use bagged shredded cabbage and carrots to make this quick)
2. Stir until well combined and serve cold.

Servings : 4-8
Ready in : 10 Minutes
Course : Salad, Side Dish
Recipe Type : Dairy Free, Egg Free, Gluten Free, Nut free, Paleo, raw, Salad, soy free, vegan

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Amazing Vegan Coleslaw

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Katrina

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