DA’s Classic Coleslaw (Family Recipe, Gluten Free, Vegan Option)

My dad always seems to make the best coleslaw… he doesn’t have a strict recipe, just “a little of this and that” in a bowl.  But I did get him to tell me which ingredients he uses for the coleslaw, and finally created a comparable recipe!  So this is my new & Improved Vegan classic coleslaw.

I made this the other day and when I tasted it and I actually danced because I was so happy I got everything right.  Even tasting it fresh (before letting it sit for a few hours) was amazing.  The tartness from the white balsamic was perfect with the cabbage.

My dad comes from a restaurant family, so you know something classic like coleslaw is bound to be good.  Also, as a Midwesterner, I love any kind of creamy salad like coleslaw.

This is a pretty classic coleslaw recipe, but the white balsamic really gives it a kick.  I was surprised that he used that vinegar, but it works really well in this dish.  This vegan classic coleslaw is great anytime, but especially in the summer for a BBQ or on top of a nice pulled jackfruit sandwich.  Vegan substitutions can be made, just sub the ingredients in the parenthesis.

I love that vegan mayo is readily available in grocery stores.  That and plain unsweetened soy yogurt are great substitutions for regular mayo or sour cream.

I make this coleslaw in huge batches, like double or triple it.  Its a staple at our summer backyard BBQs, and I never deviate from this recipe.

DA’s Classic Coleslaw (Family Recipe, Gluten Free, Vegan Option)

Our family recipe for THE Best Coleslaw I have ever had!  Crisp, tangy, creamy and delicious- this is the perfect side dish for a BBQ, holiday party, or just a weeknight dinner!

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Prep Time 5 mins

Resting Time 1 hr

Total Time 5 mins

Course Salad, Side Dish

Cuisine American, Family Recipe, Salad

Servings 8

Ingredients

  

1x2x3x

• 1 package coleslaw mix from store or 4 cups shredded green cabbage and 1 shredded carrot
• 1/4 cup white balsamic vinegar
• 2 tablespoons mayo sub vegan mayo
• 2 tablespoons sour cream sub cashew cream
• 1 tablespoon sugar
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon celery salt
• 1/2 teaspoon fresh ground black pepper

Instructions

 

• In a large bowl, add all ingredients together and stir until well mixed.
• Cover bowl and refrigerate for at least 4 hours (preferably overnight) to let flavors marry.

Keyword Balsamic Vinegar, Cabbage, Carrots, Coleslaw Mix, Garlic Powder, Ground Black Pepper, Mayo, Onion Powder, Salt, Sour Cream, Sugar

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