Vegan Oil and Vinegar Coleslaw
Coleslaw is the perfect side dish for BBQ season. It has crunchy cabbage and is slightly sweet from the carrots and dressing. This version has an oil and vinegar dressing that is much lighter than the traditional mayo dressing.
I make a ton of coleslaw during the summer. It is a great vegan option to take to cook outs and is super easy to make. I like that it can be made ahead of time, so its ready to go when you need it.
Most of the time when we are going to a BBQ there aren’t many vegan options for us, so I have to bring whatever I am going to eat. Coleslaw is one of my go to recipes for these occasions. Plus it’s something that everyone enjoys even if they aren’t vegan.
- 1 small head of cabbage
- 2 cups shredded carrots
- 1/4 cup olive oil
- 1/4 cup apple cider vinegar
- 1 tbsp agave nectar
- 1 tbsp dijon mustard
- 1 tsp celery seeds
- 1 1/2 tsp salt
- 1/2 tsp pepper
Finely shred the cabbage and put into a large bowl.
Add in the shredded carrots
In a small bowl combine the oil, vinegar, agave, dijon, salt, pepper and celery seed. Whisk until combined. Pour the dressing over the cabbage and carrots. Toss it all together.
Cover and refrigerate until you are ready to serve it.