Classic Vegan Cole Slaw
I recently got my hands on an amazing kitchen tool that has made food prep so much easier! This isn’t a sponsored post, it’s an honest gush about my new Veggie Bullet that has already inspired so many new recipes because it reduces the stress on my wrists caused by constant chopping. During a recent grocery shopping trip, I suddenly received inspiration to make a vegan, soy free version of pulled pork using jackfruit. Everyone knows that no bbq pulled pork sandwich is complete without a tasty, refreshing cole slaw piled high on top.
Enjoy this recipe as a healthy side at a summer bbq or picnic, or pile it on top of my BBQ Bourbon Jackfruit Sliders!
This recipe makes a party sized bowl of slaw. If you’re making it for less people, cut the ingredients amounts in half.
4 Cups Red Cabbage, shredded
4 Cups Green Cabbage, shredded
2 Cups Carrots, shredded
1 Cup Cilantro, chopped
3/4 Cup Veggienaise
1 Tsp Apple Cider Vinegar
1/2 Lemon, juiced
1/2 Tsp Celery Seed
1/2 Tsp or a small drizzle of Honey
Black Pepper (about 5 grinds/dashes)
Sea Salt (about 3 grinds/dashes)
Mixed the cabbage, carrots, and cilantro together in a large bowl.
In a separate bowl, whisk together all of the remaining ingredients for the dressing.
Pout the dressing over the slaw mix. Stir to make sure that all parts of the slaw are coated.
Cover and refrigerate for at least 2 hours before serving.