Vegan Coleslaw Recipe with Apple, Carrots and Corn
This easy vegan coleslaw recipe is made without any mayo and a couple ofadded ingredients which makes it stand apart from other traditional coleslaws. A quick, three-ingredient dressing adds salty and sweet flavor for a dairy-free coleslaw everyone will love.
3handfulsof shredded purple cabbage or green cabbage
3handfulsof grated carrots
¾ of a large apple cut into sticks
1canof sweet corndrained
1 ½ teaspoonsof brown sugar
¼ cupof soy sauce
Instructions
In a small pan over medium-high heat, heat oil. Saute onion until caramelized, about 4 to 5 minutes.
In a large bowl, toss together cabbage, carrots, apple, and corn.
Dissolve sugar in soy sauce then toss into veggies along with the onion.
Notes
Save time. In a hurry, use pre-shredded cabbage bought in a bag at the grocery store. Also, you can use a food processor to grate and shred.
Making ahead of time? Soak the apples in a bit of lemon juice after cutting them to keep them from turning brown.
Let it sit. Coleslaw tastes even better after it sits for thirty minutes to an hour. This time allows the cabbage to soften slightly while still retaining some of its natural crunchiness.