Crunchy, creamy, flavorful and sweet Vegan Southern-Style Coleslaw is the perfect American classic topping or side for your burger, hot dog, or BBQ sandwich.
I'm so crazy about coleslaw and personally prefer the creamy kind and I love to top it in sandwiches, wraps like my Vegan Barbecue Jackfruit Wrap, Jackfruit Carnitas and I even love it as a side when I serve my Vegan Chicken Curry and Jamaican Rice and Peas Recipe.
I learned to enjoy coleslaw when I lived in England about 25 years ago when the family I lived with would make a creamy coleslaw with apples, raisins, and cheddar cheese. Fast forward to now; living in Florida, I decided to make coleslaw like how it is made here in the South by adding sweet pickle relish.
To prepare this Vegan Southern-Style Coleslaw, I sliced a small cabbage but you can use prepared coleslaw mix. I don't like the idea of using a food processor because that chops the cabbage into very small pieces and the coleslaw tends to be soggy after soaking up all the dressing. I prefer my coleslaw having a crunch with the larger pieces of cabbage.
If you have never had sweet pickle relish to your coleslaw you really should, it adds a unique flavor to the vegan coleslaw. My two favorite brands are PA's Pickle Relish and Bubbies Kosher Dill Relish for a sugar-free version.
I love these versions because they are vinegar-free, I find the ones with vinegar give me heartburn.
You can use a basic cashew mayonnaise recipe or any store bought vegan mayonnaise on the market like Just Mayo and Vegenaise.
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- 8 kcal / 33 kJ
- 5 g
- 1 g
- 1 g
- 20 min
- Ready in:
- 20 min
- Combine all ingredients in a large bowl. Mix well and cool in the refrigerator for 1 hour before serving.