This mayo-free version of Coleslaw is made with rainbow-colored cabbage and carrot shreds tossed in a homemade Vegan Slaw Dressing with a kick! It has a combination of tangy, sweet, and mildly zesty flavors in every crisp and colorful serving. Then sprinkled with toasted sesame seeds to add pops of nuttiness! It is dairy-free, gluten-free, lighter than the classic, and will only take 20 minutes to make - a great addition to your side dish repertoire!
There are several reasons why this is one of the most popular side dishes, but with this vegan recipe, you have all the more reasons to make it part of your weekly meal rotation!
Store leftover coleslaw in the fridge using an airtight container for up to 3 days. The more it stays in the fridge, the more the veggies become softer and less crunchy. Freezing the Coleslaw may not be a good idea as it will lose its overall texture. When making ahead, you can store the veggies and dressing separately for longer shelf life.
Put your leftovers to good use by using them with your tacos or sandwiches! When you have a zesty cabbage mixture to top your sandwich, you don't need lettuce, tomato, or onion. Once the veggies have really softened, you can serve them on top of tortilla chips. Just make sure to drain the excess liquid first.
Photos by Alfonso Revilla
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