Eggless Easy Coleslaw

Total time45 min

Prep time15 min

Cook time0 min

Crisp shredded green cabbage, grated carrot, and sliced green onion make up the crunchy base of this classic slaw. The dressing comes together tangy and smooth, built on apple cider vinegar, a touch of sugar, sharp Dijon mustard, and celery seed for that signature peppery bite. Once tossed together and chilled, the cabbage softens just slightly while staying crisp, and every strand gets coated in that creamy, well-seasoned dressing. It's the kind of make-ahead side that only gets better after a rest in the fridge, letting the flavors settle in. A quick toss before serving and a final adjustment of salt and pepper is all it takes to finish it off. This one is a reliable, no-fuss pick for an egg free spread at any cookout or weeknight dinner.

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Ingredients

6 servings

1 small head green cabbage (about 2 lb), cored and thinly shredded
2 medium carrots, peeled and grated
3 green onions, thinly sliced

For the dressing

½ 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
½ tsp salt
¼ tsp black pepper

Instructions

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

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