This recipe is perfect for those who are vegan, sensitive to eggs, soy, or canola oil (which is what the mayonnaise alternatives are made with)

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Creamy Coleslaw [Vegan, Gluten-Free]

Serves

4-8

Cooking Time

10

Ingredients

  • 3 cups shredded cabbage
  • 1 cup shredded carrots
  • 2 tablespoons avocado oil
  • 1/2 teaspoon gluten-free mustard
  • 2 tablespoons apple cider vinegar
  • 1/4 teaspoon Himalayan Pink Sea Salt
  • Dash of black pepper to taste
  • 1/4 teaspoon garlic powder
  • 1/2 teaspoon seasoning mix of choice
  • 1/2 tablespoon maple syrup (optional)
  • 1 tablespoon lemon juice
  • 1/4 teaspoon celery salt (optional)
  • 1/4 cup sliced red or sweet onion
  • 1/4 cup chopped, marinated artichoke hearts
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Preparation

  1. In a small bowl mix all the dressing ingredients and pour over the cabbage and carrots.
  2. Stir until well combined and serve cold.


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