The prospect of having a big outdoor cookout is pretty slim this year considering my lack of outdoors space (I live in an apartment building) and the global pandemic and all. Despite that, I’ve been taking my normal cookout foods indoors (if you missed my recent oven-“grilled” kebabs post, check it out here). A great addition to any cookout (or at least all of the cookouts I’ve been to and my family has had) is coleslaw!
Now, sometimes I can be a little bit lazy when it comes to chopping – especially when I’m really hungry. I also really enjoy the crunch that comes with cabbage, and that’s on full display in this chunky coleslaw. You can really chop the cabbage as finely or as thickly as you’d like – I went for a variety of sized ranging from over an inch in size to a little less than a half inch.
This salad is really packed full of veggies: two types of cabbage, carrots, celery, and parsley. The cabbage alone is really great for you: according to Eating Well, cabbage packs a real punch when it comes to vitamin K and C and it is anti-inflammatory, among other benefits. Plus, if you buy cabbage, you’ll have cabbage for days – a head of cabbage goes a really long way (just check out my instagram to see how many cabbage posts I made).
The rest of the ingredients are fairly simple: add a little dijon, vegan mayo (I really love Spectrum Organic’s vegan mayo), apple cider vinegar, and salt and pepper to taste. Mix it all together and you’ve got your coleslaw!
This backyard barbecue favorite is great whether you’re picnicking after a hike, throwing a socially distance cookout in your yard, or hanging out in your living room on the weekend. I would love what you think of this recipe and any changes you made to it. Let me know in the comments or message me at @thejewishvegan on Instagram. And, as always, if you have any questions don’t hesitate to reach out. Now, let’s get started!
Best Chunky Vegan Coleslaw
Ingredients
- 4 cups green cabbage
- 3 cups red cabbage
- 2 medium carrots peeled and shredded
- 2 celery sticks chopped small
- 1½ tbsp chopped parsely
- 2 tsp dijon mustard
- 5 tbsp vegan mayo I use Spectrum Organic brand
- ½ tbsp apple cider vinegar
- salt and pepper to taste
Instructions
- Chop the green cabbage and red cabbage roughly. You can decide how large or small you'd like the pieces to be - I prefer them to be a little chunky.
- Combine all of the ingredients together in a bowl and mix well. Add salt and pepper to taste.
- Serve cold.
Notes
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