afoona
Creamy White Cabbage Salad – Homemade Coleslaw
Salads

Creamy White Cabbage Salad – Homemade Coleslaw – Vegan version

Crunchy homemade coleslaw with a creamy, slightly tangy dressing – the perfect partner for any dish Vegan version: Vegan mayonnaise.

⏱ 50 min🍽 4 servings 🌍 Israeli👩‍🍳 Afoona🧩 2 parts
🧀 Dairy🥬 Vegetarian🌾 Gluten-free
Versions:Original🌱 Vegan

👨‍🍳 Method

For the Salad Dressing

  1. 1
    In a small bowl, whisk the vegan mayonnaise, oil, vinegar, sugar, salt and black pepper until smooth.
    Bowl

To assemble

  1. 2
    Put the cabbage, carrot and onion in a large bowl.
    Bowl
  2. 3
    Pour in the dressing and toss well.
  3. 4
    Refrigerate for at least 60 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.
190calories
2 gprotein
11 gcarbs
14 gfat
● protein 5%● carbs 24%● fat 71%

Per serving (200 g), of 4 servings

For the Salad Dressing · To assemble ·

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⚖ About the ingredients

🔧 Tools needed (2)

  • Refrigerator · Also works: Freezer (Chills faster; don't let it freeze) · Ice bath (Ice bath)
  • Bowl · Also works: Pot (None)

By the steps, as the recipe is built now: another version or addition can change the list.

🧩 Built from…

Dressing → Dressed Vegetable Salad

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