Vegan Coleslaw!

Hey vegans! And everyone else, actually! Here is a yummy coleslaw recipe that is healthier than the standard one. It’s not as creamy as coleslaw with mayonnaise, because, well, there’s no mayonnaise. And, I know a lot of people that don’t like the taste of mayonnaise, so this one is for you too!

1 small green cabbage
1 small carrot
14 oz can coconut milk***
1/4 cup apple cider vinegar
1 tbsp honey (local if you’ve got it)
salt and pepper to taste

In a large bowl, whisk together the coconut milk, vinegar, honey, salt and pepper.
Shred/chop/grate the cabbage and carrot into tiny pieces, coleslaw size.
Add the cabbage and carrot to the bowl with your sauce, and stir it up a bunch.
Let it sit in the fridge for about an hour or two, and it’s ready to go!

Serves 6-8. ENJOY!!!

***I use coconut milk from a can, and I shake it up really well before I use it in this recipe. It makes the milk a bit thicker, and the slaw less runny. If you like your slaw a bit runny, skip the coconut milk shake.

This recipe is a bit more vinegar-y than a traditional coleslaw recipe, so you can always increase the amount of honey to offset that. The key is to let the flavors set in the fridge for awhile. Try to make this enough in advance before you grub it all up!

Vegan Coleslaw

Coleslaw always makes me think of bbq’s (mmmmm, grilled things…), how about you?