This classic, easy vegan coleslaw with a tangy mayo tahini dressing is a summer bbq essential. It only takes about 15 minutes to make and pairs perfectly with veggie burgers!
VEGAN SUMMER BBQ ESSENTIALS
We're thrilled to be partnering with our favorite local influencers (Crowded Kitchen) to share a few of our favorite vegan summer bbq essentials, all of which can be found in store!
We stocked up on a bunch of our favorite vegan products for a fun end-of-summer bbq, including plenty of gorgeous, fresh produce.
Beyond Burgers: the ultimate vegan summer bbq item! If you haven't had one yet, these plant-based patties taste and look just like the real thing. If you're not a fan, Woodward Corner carries plenty of other fantastic veggie burgers and sausage/hotdog substitutes as well.
Chao Tomato Cayenne Slices: these cheesy slices melt up perfectly on a grilled Beyond burger! We love the spicy kick, but if you prefer something more traditional, Woodward Corner has plenty of other vegan cheese options, including Daiya, Follow Your Heart, VioLife and Miyokos.
Follow Your Heart Vegenaise: we use the plain flavor in this coleslaw recipe, and the chipotle mayo on the burger.
Mother Raw Spicy Vegan Queso: perfect for pairing with our favorite local tortilla chips from Aunt Nee's! We also love Mother Raw's vegan caesar dressing on salads.
Additionally, we stocked up on perfectly ripe fresh produce, including some fresh end-of-summer berries, herbs, stone fruits and the ingredients for our coleslaw! We also grabbed a bag of Melissa's Baby Dutch Yellow Potatoes to make crispy smashed potatoes – one of our all-time favorite side dishes.
If you live in metro Detroit, head over to our store in Royal Oak ASAP! Let us know your favorite part about our new store in the comments below.
Can you believe this burger is vegan?!
VEGAN COLESLAW INGREDIENTS
Purple & Green Cabbage: we used a mixture of both, but feel free to use one or the other.
Carrots
Dill
Sunflower Seeds: sunflower seeds are optional, but add a lovely textural component and slightly nutty flavor.
Salt & Pepper
Dressing:
Vegan mayo: we used Follow Your Heart Vegenaise (as pictured above).
Tahini: we found that tahini adds a lovely, nutty flavor and extra creaminess, but if preferred, leave it out and sub with more mayo.
Dijon Mustard
Apple Cider Vinegar
Agave
Salt, garlic powder, onion powder, cayenne
INSTRUCTIONS
This vegan coleslaw truly couldn't be any easier to prepare!
Prep the vegetables. The easiest way to do so is to use a food processor shredder attachment (if you have one). It works for both the carrots and cabbage. If not, use a grater to grate the carrots, and use a sharp knife to cut the cabbage into thin, bite-sized strips.
Make the dressing. Whisk together all ingredients until smooth and creamy.
Assemble. Add everything to a large bowl and toss until well coated.
Serve right away, or if preferred, refrigerate for an hour before serving. Since vegan mayo doesn't contain any eggs, you don't have to worry too much about leaving this out at room temperature, but it definitely tastes better cold (in my opinion).
STORAGE
Store leftovers in an airtight container in the refrigerator for 3-5 days. The longer it sits, the soggier the coleslaw will get, so we suggest consuming within 2-3 days for best results.
If you make this classic vegan coleslaw recipe, we’d love for you to leave a comment below! We also love to see your creations on Instagram – tag us at @woodwardcornermarket and our influencer friends @crowded_kitchen so we can see what you’ve been cooking