As a kid, I really loved Coleslaw.. there was something comforting about that creamy yet crunchy texture, and both my dad and mom would often make it for us for lovely family picnics and gatherings.
As an adult, I found that I wanted to create an elevated version of that memory, with more vegetables, different textures and the lightness of a plant based mayo. I always like to play with my coleslaw and add different things that are available in my kitchen, but the version of this recipe came to life in one of my favourite summer gatherings in Alberta – Inshala Festival – where me and my crew would feed the amazing organizers and talented artists for 5 days, every year in the last few summers.
This recipe became a big hit quickly and has become a summer staple in my kitchen once again.
Prep time: 15-20 mins
(Nut free optional)
- 2 cups shredded* red cabbage
- 1 1/2 cups shredded carrots (2 medium carrots)
- 1 apple, shredded
- 1/2 cup shredded fresh fennel (optional)
- 1 cup shredded kale
- 1 tsp apple cider vinegar
- 1 tsp sea salt
- 1/2 cup vegan mayo
- 1 tsp mustard
- 1 tsp olive oil
- 1/2 tsp ground pepper
- 1/4 cup dried cranberries
- 1/4 cup pecans (omit for a nut-free option)
Place shredded cabbage, carrots, apple, fennel and kale in a bowl. Add apple cider vinegar and salt and mix well, massaging the veggies for a couple of minutes.
In a small bowl place the vegan mayo, mustard, olive oil and pepper, and mix well.
Add this mixture to the shredded vegetables and mix well.
Garnish with dried cranberries and pecans.
You can use a grater to shred your vegetables, or a food processor (with the shredding disc on) for a quicker result!
Making this recipe? I’d love to see your creation! Send me a photo or tag Roni’s Kitchen on social media 😍
Subscribe to my Recipe of the Week list to get a fresh, plant-based recipe straight to your inbox, each week!
Looking for more recipes?
Click here to get your printed or electronic copy of my new cookbook!
100 vegan recipes from my food journeys around the world.