All Recipes · Salads

Vegan Coleslaw

Coleslaw is one of the very few salads that we did at Family Tree Restaurant. I just love it a salad and it is also great as a topping for jacket potatoes.

¼ head medium green cabbage, finely shredded
1 small carrot, grated
2 spring onions, thinly sliced
1 celery stalks, thinly sliced
1 tablespoon chopped fresh flat-leaf parsley
4 tbsp vegan mayonnaise
2 tsp Dijon mustard
1 tbsp freshly squeezed lemon juice
Salt and freshly ground black pepper

• Place the cabbage in a large bowl with the carrot, spring onions, celery and parsley; toss to combine.
• Whisk the vegan mayonnaise, lemon juice and mustard in a small bowl until well combined. Add salt and pepper to taste.
• Add dressing to salad; toss gently to combine.

7 thoughts on “Vegan Coleslaw

  1. Thank you Mandee. I hate to brag but this really was extra delicious, like you said. We had them with jacket potatoes last night and kept going back for more. Please let me know how you get on. Best wishes...
    1. Hi Tina, sorry about leaving the lemon juice out in the ingredients list. I have just fixed the recipe (1 tbsp lemon juice by the way) Thank you for dropping by and letting me know. All the best.

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