Fresh crisp cabbage, thinly sliced carrots and peppers and fresh herbs tossed in a sweet and tangy red vine vinaigrette! This vegan coleslaw is a summertime winner.
If there is one side dish that's present at just about every summer gathering with food it's coleslaw. It's at every bbq, picnic, fish fry, family reunion etc. Growing up I hated it. I thought it was the most bizarre side dish ever. I'm not a fan of the traditional super sweet, mayo heavy slaw so I opted to make a version that was lighter, with tang and full of fresh summer flavors and I think I did a pretty good job capturing all of those flavor elements.This version is full of fresh herbs and dressed in a subtly sweet tangy red wine vinaigrette. It's a great side dish and even better served on top of my Instant Pot Pulled BBQ Jackfruit.
Making coleslaw is super simple
It's basically shredded cabbage and carrots tossed in a dressing. The great thing is that most grocery stores sell pre-shredded cabbage and carrots so you can completely avoid the chopping hassle all together. For this recipe I chose to thinly slice 1 small green cabbage and 1 small red cabbage. I threw in about 1 handful of shredded carrots, 1 thinly sliced red and yellow bell pepper, 1 handful of chopped dill and 1 handful of chopped parsley. Then I added mayo and a fresh red wine vinaigrette. The flavor balance was perfect.
1 small red cabbage thinly sliced
1 small green cabbage thinly sliced
2 cups of shredded carrots
1 red pepper thinly sliced
1 yellow pepper thinly sliced
1 handful of chopped fresh dill
1 handful of chopped fresh parsley
1/2 cup of vegan mayo (I used the Follow Your Heart Vegan Mayo)
1/3 cup of red wine vinegar
2/3 cup of extra virgin olive oil
1 tbs of agave nectar or raw can sugar
1 tsp of salt
1/2 tsp of black pepper
1/2 tsp of celery seed
Add the cabbage, carrots, peppers and herbs to a large bowl and stir in the mayo.
In a separate bowl mix together the ingredients for the vinaigrette with a whisk and pour into the bowl with the coleslaw. Mix until combined. Add salt and pepper to taste.
You can serve immediately but it's even better chilled.