Quarter the cabbage through the core and then cut out the core. Lay each quarter a flat side and slice thinly in to fine shreds.
Add the shredded cabbage, carrots and parsley (optional) to a large salad bowl.
In a separate bowl whisk together the mayonnaise, yoghurt, mustard, sugar, apple cider vinegar celery seeds and salt and pepper.
Add ½ to ⅔ of the dressing to the shredded cabbage and work it in with clean hands or a big old spoon. If the coleslaw is a little dry, add more dressing.
Leave the coleslaw to rest for an hour before serving. Keep any remaining dressing aside to add later if needed. Store the coleslaw in the fridge for 3 to 4 days.
Nutritional breakdown based on 10 side serves.
Coleslaw is great with dishes with robust, rich flavours. Try it with my BBQ Black Bean Burger, a Jackfruit Burger or my easy Vegan Shawarma.
Celery seeds: if you can't find celery seeds, you can use celery salt. If you use celery salt, don't add the salt list in the recipe.
Tip 1: it's worth the effort to hunt down a good vegan yoghurt for this recipe. The salad is creamy and wonderful but doesn't coat your tongue the way mayonnaise can. I use Cocobella natural yoghurt here in Australia.
Tip 2: shred your cabbage in to bite-ish size pieces if you can...just makes the coleslaw easier to eat.
Tip 3: add the dressing in batches so that you can control how "wet" it is. While coleslaw is supposed to be creamy, you still want to enjoy the raw vegetables.
Tip 4: leave the salad to sit for at least an hour to soften and work its magic.
Calories: 106kcal | Carbohydrates: 7g | Protein: 1g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 2mg | Sodium: 237mg | Potassium: 148mg | Fiber: 2g | Sugar: 4g | Vitamin A: 2262IU | Vitamin C: 19mg | Calcium: 42mg | Iron: 1mg
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