Creamy Vegan Coleslaw
Recipe type: Vegan, Gluten free, Dairy free, Refined sugar free, Yeast free, Corn free
Prep time: 
Total time: 
Serves: 8 C
Using bean mayo in place of regular store-bought mayo makes this coleslaw so light and refreshing!
  • 1 head green or red cabbage, finely shredded
  • 2 carrots, finely shredded – yield ¼ cup packed
  • ½ red pepper, diced
  • 1 full batch of bean mayo (recipe above)
  • ¼ cup yellow onion, finely chopped
  • 4 tablespoon white vinegar
  • 2 tablespoon gluten-free dijon mustard
  • 2 teaspoon celery seed
  • 1 teaspoon himalayan rock salt
  • Fresh pepper to taste
  1. Place shredded cabbage, carrots and diced red pepper on a kitchen towel. Wrap with towel and ring out veggie water into the sink. Place in a large bowl with finely chopped onion.
  2. In a small bowl, mix together remaining ingredients until smooth before adding to salad bowl. Mix well to combine and taste for seasoning; add more salt, pepper, or sugar if desired.
  3. Store in the fridge to cool for 2-3 hours. Will keep for 3-4 days.
Recipe by Healthful Pursuit at