Salads
Sweet Coleslaw – Vegan version A sweet, crunchy coleslaw with a creamy dressing – the perfect side for barbecues and sandwiches Vegan version: Unsweetened soy yogurt and Vegan mayonnaise.
⏱ 45 min 🍽 − 4 servings + 🌍 Israeli 👩🍳 Afoona 🧩 2 parts
★ ★ ★ ★ ★
🖨 Print 🍳 Cooking mode
🛒 Ingredients For the Salad Dressing To assemble 👨🍳 Method For the Salad Dressing 1 In a small bowl, whisk the vegan mayonnaise, unsweetened soy yogurt, vinegar, sugar, mustard, salt and black pepper until smooth.
Bowl
To assemble 2 Put the cabbage and carrot in a large bowl.
Bowl
3 Pour in the dressing and toss well.
4 Refrigerate for at least 30 minutes so the vegetables absorb the dressing.
Refrigerator 💡 Resting in the dressing improves the salad: the vegetables absorb the flavor, and hard vegetables (cabbage, carrot) also soften a little.
5 Garnish the salad: sprinkle the parsley on top and serve.
136 calories
2 g protein
10 g carbs
8 g fat
● protein 8%● carbs 32%● fat 60%
Per serving (189 g), of 4 servings
For the Salad Dressing · To assemble ·
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