This recipe is a bit of a bonus – I decided to make a simple coleslaw to go with my Mushroom Pulled Pork recipe coming this Friday.
My husband originally came up with the idea. Without having a recipe, he threw together the cabbage we keep in the fridge all the time for our evening salads along with a batch of my favorite homemade dressing and served it fresh. As we ate it, we figured letting it marinate would get us a true coleslaw, so I came up with the amounts live while shooting the video for my mushroom pulled pork, and here we are.
This Coleslaw is:
- Sweet
- Vinegary
- Crunchy
- Refreshing
It’s exactly what you’d want a coleslaw to be, so easy to make, and worth sharing since it uses my existing oil-free Vegan Honey Mustard Dressing so you don’t have to reinvent the wheel. You can enjoy it by itself as a summer side, a daily salad, or as a topping for the pulled pork or even my Black Bean Patties.
If you try out this recipe, please share it with me by commenting here or on my YouTube channel, or even tagging me in a photo on Instagram @plantsnotplastic. I read every comment and love hearing from you. Enjoy!
Vegan Honey Mustard Coleslaw
Equipment
- large mixing bowl
- high-speed blender
Ingredients
- 1 batch Vegan Honey Mustard Dressing
- 4 cups shredded cabbage 50/50 green and red preferred, ~4 large leaves
- 1 cup shredded carrots optional ~1-2 carrots
Instructions
- Make a batch of Vegan Honey Mustard Dressing
- Combine all ingredients in a mixing bowl.
- Eat right away or chill for minimum 30 minutes so the dressing breaks down the cabbage to soften.
- Serve by itself or as a topping for Mushroom Pulled Pork sandwiches.
- Enjoy!
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