Pink Coleslaw

Melanie382 views

coleslaw macro

I love traditional German pickled coleslaw. But what I like even more is creamy and almost sweet, American-style coleslaw! Nowadays, you can buy this kind of coleslaw in every burger restaurant as a side dish. But unfortunately, most restaurants only offer the non-vegan, egg-containing version. That is why I haven’t had coleslaw in a very long time. And until now, it had never occured to me to simply make it myself. Oh, I wish I had tried it earlier! Looking at leftovers of some white and red cabbage, the coleslaw again appeared in my mind. Acctually it is so easy and quick to make that I can have it almost every day if I want to! And on top of that, its funky fresh color brightens up every buffet!


Ingredients for 6-8 persons as a side dish:

  • 470 g white cabbage
  • 100 g red cabbage
  • 110 g celery
  • 4 tbsp vegan mayonnaise
  • 2 tbsp soy joghurt natur
  • 1 tbsp white wine vinegar
  • 1 tsp mustard
  • 1 tsp agave syrup
  • Salt, pepper

Really quick, really easy: rasp the cabbage and the celery (a kitchen machine comes in handy here…) and stir together the ingredients for the dressing. Mix the veggies and the dressing and let the salad sit for a few hours. It will taste better every hour you let it sit!

By the way, I didn’t use so much mayonnaise in my version. But of course you can just double the ingredient amounts for the dressing and easily have extra-creamy and juicy coleslaw!


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