Creamy Crunchy Coleslaw


Creamy, Crunchy Coleslaw

Just what separates a regular coleslaw from a great coleslaw is its crunchiness. In addition to the carrot, the cabbage is treated with kosher salt and sugar just before being tossed together with a vegan mayonnaise-based dressing—the curing time period prevents them from becoming limp and slimy, which helps the slaw keep being crunchy for the next few days. This means if you have some leftovers, it would be a perfect side to a Herbed Tofu Burgers or into a BBQ Pulled Jackfruit Sandwich.
Course Vegan
Keyword vegan
Prep Time 15 minutes
Cook Time 20 minutes
Inactive time 35 minutes
Total Time 1 hour 10 minutes
Servings 10


  • 1 medium (1½-2lb/ 680-900g) head green cabbage, quartered, cored, and shredded on a mandoline or grater
  • 2 medium carrots, peeled and grated
  • ¾ cup (150g) vegan sugar
  • ½ cup (100g) kosher salt
  • 3 or 4 green onions, chopped (green and white parts)
  • ¾ cup (165g) vegan mayonnaise (soy-free if necessary)
  • ¼ cup (60ml) apple cider vinegar
  • 2 tbsp maple syrup
  • 2 tsp dijon mustard (gluten-free if necessary)
  • 1 tsp dried parsley
  • 1 tsp celery seed
  • 1 tsp black pepper
  • salt to taste


  • Combine the cabbage and carrots in a large bowl and toss with the sugar and kosher salt. Let rest for 5 minutes, then transfer to a colander and rinse thoroughly with cold water. (Not thoroughly rinsing the cabbage will result in overly salty slaw.) Rinse and dry the bowl. Run the cabbage and carrots through a salad spinner to remove the excess moisture, or spread out the mixture on a clean kitchen towel and pat dry with paper towels or another kitchen towel. Once dry, return the mixture to the bowl and add the green onions.
  • In a small bowl, mix together the mayonnaise, vinegar, maple syrup, mustard, parsley, celery seed, and pepper. Once thoroughly combined, add the dressing to the cabbage mixture and toss until evenly coated. Add salt if needed. Chill for at least 30 minutes before serving. Leftovers will keep in an airtight container in the fridge for 2 to 3 days.
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