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)
- 1 package coleslaw mix from store or 4 cups shredded green cabbage and 1 shredded carrot
- 1/4 cup white balsamic vinegar
- 2 tablespoons mayonnaise 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 freshly ground Tellicherry Black Pepper
- 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.