vinegar-coleslaw

Daily Food

Vinegar Coleslaw

To make this a truly vegan-friendly slaw, there is neither mayonnaise nor honey in the mix. We use maple to bring out the veggies’ natural sweetness and Dijon mustard helps emulsify the oil and vinegar while adding a bit of a kick in the back of your throat.

Ingredients

  • 2 c. shredded purple cabbage (about ¼ medium head)
  • 5 c. shredded green cabbage (about â…” medium head)
  • 2 c. shredded carrots (about 4 medium)
  • 1 1/2 tsp. kosher salt
  • 2 tbsp. extra-virgin olive oil
  • 2 tbsp. apple cider vinegar
  • 2 tbsp. Dijon mustard
  • 2 tbsp. maple syrup
  • 3/4 tsp. freshly ground black pepper
  • 1 clove garlic, grated or minced
  • 1 scallion, thinly sliced
  • 1/2 tsp. celery seed
  • 1 tbsp. toasted sesame seeds (optional) 
  • 1 tbsp. poppy seeds (optional)

Directions

  1. Step 1In a large bowl, toss cabbage and carrots with salt until evenly coated. Set aside while you prepare the dressing.
  2. Step 2Make the dressing: In a medium bowl, whisk together oil, mustard, maple syrup, vinegar, pepper, and garlic until smooth. Stir in scallion and seeds.
  3. Step 3Add dressing to bowl and toss to coat.