Coleslaw
Servings: 4 to 8
Calories: 56kcal
Ingredients
- 2 ½ to 3 cups (150 to 200g) green and/or red cabbage, shredded (see Note 1)
- 1 cup (70g) shredded carrots (~ 1 large or 2 medium carrots, or pre-shredded)
- ½ to 1 jalapeño, thinly sliced (or finely chopped)
- 1 handful (12g) flat-leaf parsley, chopped
- ¼ cup (56g) vegan mayo, more as needed
- 2 teaspoons Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 tablespoon freshly squeezed lemon juice
- ½ teaspoon onion powder
- 1 teaspoon celery seeds not celery salt
- 1 to 1 ½ teaspoons maple syrup (or sugar)
- Kosher salt and freshly cracked black pepper
Instructions
- Use a mandoline or a sharp knife to thinly slice the cabbage. For a very fine grate, use the large holes on a box grater. Use a box grater on the carrots, or use store-bought shredded carrots.
- In a large bowl, whisk together the mayo, mustard, vinegar, lemon juice, onion powder, celery seeds, and maple syrup. Season to taste with salt and pepper as needed.
- Add the cabbage, carrots, jalapeno and parsley if using. Toss to combine. Taste, adding more mayo for richness, more lemon juice or vinegar for tang, and salt/pepper to taste.
Notes
- For a quicker version, use an 8 to 10 oz (225 to 285g) bag of premixed coleslaw instead of shredding the cabbage and carrots yourself.