One of my favorite side dishes at a barbecue is coleslaw. My mother has always made the very best coleslaw I have ever had! When I was diagnosed with Celiac Disease and casein intolerance I was sad that I would no longer be able to enjoy my favorite foods. But I was wrong, with a little bit of recipe modifying, my mother and I were on our way to creating our own little gluten free and dairy free cookbook! Today I am excited to share my Vegan Coleslaw with you!
Up until this year, I pretty much avoided barbecues due to the high risk of cross contamination. Being an essential part of my life, I knew I couldn’t hide from barbecues forever (we ALWAYS have a BBQ for my father’s birthday in May and then again for Father’s Day in addition to major summer holidays like July 4th and Labor Day).
It wasn’t until I was helping my mother put together a menu for Father’s Day and we had everything figured out, chicken breasts, legs and wings marinated in lemon juice with a sprinkle of salt and pepper – but when it came to the sides we paused. We were unsure of what we would have besides grilled veggies. The entire time I kept thinking about how much I missed BBQ “salads.”
I asked her to pull out her coleslaw recipe and together we realized that it would be easier than we thought to make necessary modifications. Out came my jar of Earth Balance Organic Vegan Mayo and we were on our way to victory! I have to say, this is probably one of the best coleslaws I have ever had in my entire life (no, I am not being biased because I made it!) I even have family members that have never been a fan of coleslaw loving this newfound recipe!
The Very Best Vegan Coleslaw - Gluten Free & Organic
Add a little excitement to your BBQ with this delicious organic, gluten free and vegan coleslaw!
- 1 Bag Trader Joes Organic Shredded Green & Red Cabbage This is what I prefer to use, however any bag of shredded cabbage works!
- 1 Cup Earth Balance Organic Vegan Mayo
- 1 Diced Small Yellow Onion
- 1/4 Cup Organic Apple Cider Vinegar
- 1 1/2 Cups Cal-Organic Rainbow Shredded Carrots The bag says Colorshred
- 1/2 Cup Organic Ocean Spray Craisins
- 1 tbsp Organic Cane Sugar
- 3 tsp Organic Black Pepper
In a large mixing bowl combine shredded cabbage, shredded carrots, onions, apple cider vinegar and vegan mayo. Mix until mayo evenly coats other ingredients.
Add pepper, sugar and craisins, mix.
Cover bowl with cling wrap and put in fridge for at least 2 hours to marinate.