Rye Free Creamy Coleslaw

Total time45 min

Prep time15 min

Cook time0 min

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Ingredients

6 servings

½ medium head green cabbage (about 6 cups shredded)
¼ medium head red cabbage (about 2 cups shredded)
2 medium carrots, peeled and grated

For the dressing

½ cup vegan 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
½ tsp salt
¼ tsp black pepper

For serving

2 tbsp fresh flat-leaf parsley, chopped (optional)

Instructions

1
Combine the shredded green cabbage, red cabbage, and grated carrots in a large mixing bowl and toss to mix evenly.
2
In a small mixing bowl, whisk together the vegan mayonnaise, apple cider vinegar, sugar, Dijon mustard, celery seed, salt, and black pepper until smooth and fully combined.

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