This vegan coleslaw takes a few unexpected twists on a classic side dish and is sure to be a hit!
Summer always brings opportunities to share some delicious vegan food at parties, barbecues, and picnics. If you are already vegan, you know the value of bringing a satisfying dish to a gathering, assuring that you will have something to eat and share. If you are vegan-curious or experimenting with plant-based dishes, this is a fun and easy recipe to try.
The Vegan Coleslaw Backstory
I grew up loving the KFC coleslaw. It was a summer thing in my family. My dad loved to have a swim in the ocean after work and would often bring home KFC for dinner afterward. (Of course, this was long before I became vegan.) Years ago, when I was experimenting with making coleslaw, I realized that I wanted to recreate that kind of flavor.
This recipe offers the sweetness of the dressing and cranberries with the crunch of veggies and the lovely bite of raw red onion. I through in a cup of broccoli on one go-round because I had it in the fridge (and I HATE throwing away veggies that don’t get used). I knew right away that it was a keeper.
I don’t buy orange juice regularly, so I often have to buy a little container if I plan to make this. If you follow this blog, you know that I am all about substitutions if it means that you don’t have to leave the house. One time all I had was prepared Margarita mix (without the alcohol), so I used that instead. It added a very nice limey tang to the sauce that made it worthy of being a legit option.
It is a stressful time all around. That being said, I wish you a summer of beautiful gatherings, good laughs, and great vegan food.
Vegans Grill Too!
This vegan coleslaw is the perfect addition to some delicious plant-based burgers with melted cheese (Violife brand, in the photo), toasted buns, and greens. Time to make some coleslaw, fire up the grill, and get cooking! We hope you LOVE this vegan coleslaw—as always please let us know if you tried this recipe and how you enjoyed it in the comments waaaay down the page.
This vegan coleslaw takes a few unexpected twists on a classic side dish. It will be a hit at the party or picnic, not only with some unexpected flavors but with some nutrient-dense ingredients to take it to the next level.
1/4 cup orange juice or Margarita mix (alcohol-free)
1/2 cup vegan mayonnaise
2 Tbs sugar
3/4 tsp pink or sea salt
3 large or 4 medium carrots, peeled or scrubbed and shredded.
6 cups shredded green cabbage (or a combination of red and green)
1/2 red onion, finely diced
1 cup broccoli flowerets, roughly chopped
1/2 cup dried cranberries
1/2 cup chopped nuts or sunflower seeds.
Combine the first 4 ingredients.
In a large bowl, combine the remaining ingredients.
Add the dressing to the vegetables and gently combine, coating them well.
Refrigerate for at least one hour before serving.
Keywords: coleslaw, dairy free, cabbage, side dish
Georgia is an unpretentious foodie who, at 50, transitioned from a vegetarian diet to a whole foods plant based diet and is loving it. She works as a nurse, plays as a quilter, loves to run, hates to race.
She thinks dogs are actually angels (in dog suits).