Eggless Classic Coleslaw

Total time50 min

Prep time20 min

Cook time0 min

Crisp green cabbage, sweet grated carrot, and thin ribbons of red onion get salted and pressed to draw out extra moisture, so every strand stays crunchy instead of watery. The dressing comes together with tangy apple cider vinegar, a touch of sugar, sharp Dijon mustard, and celery seed for that classic peppery bite, all whisked into a creamy, tangy coating. Squeezing the cabbage before tossing it with the dressing is the trick that keeps this slaw from turning soggy in the fridge, even after it sits and the flavors meld. A short chill is all it needs to taste like the deli-counter classic, with plenty of crunch in every bite. This is a solid, reliable pick for an egg free spread — it holds its own alongside sandwiches, barbecue, or fried favorites without missing a beat.

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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
¼ small red onion, very thinly sliced
1 tsp kosher salt

For the dressing

¾ 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, grated carrots, and sliced red onion together in a large mixing bowl. Sprinkle with the kosher salt and toss well to coat. Let stand for 10 minutes, until the cabbage has released some moisture and softened slightly.
2
While the cabbage rests, whisk together the mayonnaise, apple cider vinegar, sugar, Dijon mustard, celery seed, and black pepper in a small mixing bowl until smooth and uniform.

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