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Vegan Coleslaw


6 to 8 ServingsĀ 


  • 1 Medium Head of Purple Cabbage
  • 1 Medium Bunch of Lettuce (I used Butter Lettuce; any will do)
  • 3 Large Carrots (Grated)
  • 1.5 Cup of Veganiase
  • 3 Tablespoons Apple Cider Vinegar
  • 1 Lemon (Freshly Squeezed)
  • 4 Green Onions
  • 1 Tablespoon Dijon Mustard
  • 2 Tablespoons Celery Seeds
  • 2 Tablespoons Mustard Seeds
  • Salt and Pepper to Taste


  1. Slice you cabbage in half and then in quarters (making 4 wedges), place face down and thinly slice the cabbage into thin slices about 3 inches long. Do the same for the lettuce.
  2. Chop up the green onion.
  3. In a medium to large bowl add cabbage, lettuce and grated carrots and green onion; mix well.
  4. Add veganaise, apple cider vinegar, lemon juice, mustard, celery seeds, mustard seeds and salt and pepper to taste; mix well.
  5. Cover and let it sit in the fridge for 20 minutes before serving to allow all the flavors to absorb into the cabbage and lettuce.
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