Vegan Whole30 Lemon-Dill Creamy Coleslaw
Total time50 min
Prep time20 min
Cook time0 min
4.5(30)
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Learn more →Ingredients
6 servings
For the slaw
- 1 small head green cabbage (about 2 lb), cored and thinly shredded
- 2 medium carrots, peeled and grated
- 3 scallions (green tops only), thinly sliced
- 1 tsp fine sea salt
For the dressing
- ½ cup vegan mayonnaise
- 3 tbsp fresh lemon juice (from about 1 ½ lemons)
- 1 tsp lemon zest
- 1 tbsp apple cider vinegar
- 1 tsp dijon mustard
- 3 tbsp fresh dill, finely chopped
- ½ tsp black pepper
Instructions
- 1
Place the shredded cabbage in a large mixing bowl and toss with 1 tsp fine sea salt. Let stand for 15 minutes, then squeeze out as much liquid as possible with your hands or a clean kitchen towel. Discard the liquid.
- 2
Add the grated carrots and sliced scallion greens to the bowl with the drained cabbage and toss to combine.
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