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. I even love it as a side when I serve my Vegan Chicken Curry and Jamaican Rice and Peas Recipe.
First published Mar 12, 2018, at 19:29
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.
What Is The Best Cabbage For Vegan Southern-Style Coleslaw?
You can use a combination of red, green cabbage, or Napa cabbage. I have also used broccoli stem and Jicama.
How To Make Southern-Style Coleslaw?
- Slice 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.
- Shred carrot.
- 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.
- Use basic Cashew Mayonnaise recipe or any store-bought vegan mayonnaise on the market like Just Mayo and Vegenaise.
- Combine all ingredients in a large bowl and mix well.
- Cool in the refrigerator for 1 hour before serving.
Other Southern Style Recipes To Try
- Southern Black-Eyed Peas
- Vegan Gluten-Free Cornbread
- Vegan Southern Green Beans And Potatoes
- Southern-Style Collard Greens
- Vegan Mac And Cheese
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Categories
- Categories: Gluten-Free, Vegan
- Course: Side Dish
- Cuisines: Soul Food, Southern
Nutrition
(Per 100g)- Energy: 80 kcal / 334 kJ
- Fat: 5 g
- Protein: 1 g
- Carbs: 10 g
Cook Time
- Preparation: 20 min
- Ready in: 20 min
- For: 8 servings
Ingredients
- 1 pound or 1/2 head green cabbage, shredded or chopped
- 1 medium carrot, grated
- 1/4 cup sweet pickle relish, (PA's pickles)
- 2/3 cup vegan mayonnaise, (Just Mayo or Hellman's)
- 1-2 tablespoons cane sugar
- 1 teaspoon lemon juice
- 1/4 teaspoon celery seeds
- 1/2 teaspoon salt
Instructions
- Combine all ingredients in a large bowl and mix well.
- Cool in the refrigerator for 1 hour before serving.
This coleslaw looks amazing, I print the recipe to try this summer.
Thank you Margaret, let me know how it turns out when you do.