Pink Vegan Cole Slaw
Alright, the slaw itself is actually purple, but since it turns the dressing a lovely shade of pink, I decided to go with that. This vegan slaw is really fresh and tasty, and even though slaws tend to be better if left to hang out in the fridge overnight, this one is still really tasty eaten right away also. The recipe makes enough to bring as a side dish for a family gathering, but I also like making the slaw for just our little family and eating it over a few days of lunches or side dishes. If you don’t like raw onion I suggest leaving it out altogether, because while it doesn’t star the show, it definitely makes its presence known!
- 1/2 head cabbage, shredded (about 5 cups)
- 1/2 medium white onion, chopped
- 1 medium zucchini, shredded
- 1/2 cup vegan mayonnaise
- 1 1/2 tablespoons white vinegar
- 2 tablespoons lemon juice
- 2 tablespoons agave nectar
- 1 tablespoon soy creamer
- salt to taste
- pepper to taste
In a large bowl, toss cabbage, onion, and zucchini. Set aside. In a smaller bowl, combine vegan mayonnaise, vinegar, lemon juice, agave nectar, soy creamer, salt, and pepper. Whisk until well-combined. Pour dressing over cabbage mixture and toss until dressing is evenly dispersed. Enjoy!