Eggless Classic Coleslaw with Mayo Dressing

Total time50 min

Prep time20 min

Cook time0 min

Eggless Classic Coleslaw with Mayo Dressing

Crisp green cabbage gets salted and drained until perfectly crunchy, then tossed with grated carrot and sliced scallion greens for color and bite. The creamy dressing comes together with a tangy hit of apple cider vinegar, a touch of sugar, sharp Dijon mustard, and celery seed for that classic deli-style flavor. Everything gets folded together and chilled so the cabbage softens just slightly while soaking up all that tangy, peppery goodness. It's a cool, crunchy side that's endlessly versatile — pile it on sandwiches, serve it alongside grilled favorites, or eat it straight from the bowl. This one is a solid pick for an egg free spread, no special planning required.

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Ingredients

6 servings

1 small head green cabbage (about 2 lb), cored and finely shredded
2 medium carrots, peeled and grated
3 scallions (green tops only), thinly sliced
1 tsp kosher salt

For the dressing

⅔ cup mayonnaise
Sir Kensington's Classic Vegan Mayo, 12 fl oz Chosen Foods Vegan Avocado Oil Mayo Spectrum Naturals Eggless Vegan Light Canola Mayonnaise Thrive Market Non-GMO Vegan Mayonnaise Sir Kensington's Mayo, Vegan, Classic
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2 tbsp apple cider vinegar
1 tbsp granulated sugar
1 tsp dijon mustard
½ tsp celery seed
¼ tsp black pepper

Instructions

1
Toss the shredded cabbage with the kosher salt in a large mixing bowl. Let it sit for 10 minutes, then squeeze out as much liquid as possible with your hands or a clean kitchen towel. Discard the liquid.
2
In a small mixing bowl, whisk together the mayonnaise, apple cider vinegar, sugar, Dijon mustard, celery seed, and black pepper until smooth and fully combined.

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