Our vegan cabbage salad – in the States also called Coleslaw – is super tasty, juicy and easy and cheap to produce. American Coleslaw made from white cabbage, carrots, onions and a creamy sauce is the perfect side dish for grilling and is suitable as a topping for burgers or simply on a delicious sandwich.
You can customize the vegan cabbage salad to your taste as it is completely homemade. The garlic mayonnaise is also homemade from scratch, based on Aquafaba. I got the recipe from the blog The Stingy Vegan.
What is Aquafaba?
Aquafaba is the name given to the viscous cooking water of chickpeas, beans and other pulses. This may not sound very appetizing at first, but I can assure you that the taste of beans is very discreet and can be easily concealed by seasoning. The great thing about Aquafaba is that it can be whipped like egg white. You can get a foamy and airy consistency similar to whipped egg whites. Therefore Aquafaba is hardly to be excluded from the vegan kitchen, both for hearty courts, and for desserts and meringue. I use it today to replace the egg in the mayonnaise.
The easy way to get Aquafaba is to open a can of chickpeas or beans and use the liquid. If you don’t buy your chickpeas or beans in tins, but cook them yourself, then catch the boiling water at the end and let it boil down until it has a creamy consistency.
Homemade Mayonnaise
Making vegan mayonnaise yourself is super easy and takes just 3 minutes. All you need is a tall vessel and a hand blender or electric whisk. It is important that all ingredients have the same temperature and that you add the oil very slowly. If you follow the instructions, you will have creamy homemade mayonnaise for your cabbage salad in no time at all.
Super Easy Preparation
Our vegan coleslaw is made fast and easy. Simply cut the cabbage into very thin slices or plane it on a vegetable slicer. You can use white cabbage or red cabbage or both mixed. I wanted some more colour in my cabbage salad, so I added some red onion and carrot. You are welcome to vary and add other vegetables, herbs or sprouts and seeds.
The homemade mayonnaise is then poured over the vegetables. You then knead the whole thing properly with your hands. This makes the cabbage soft and the spices spread better.
You can then eat the cabbage salad immediately, or store it in the refrigerator until you use it. It will become softer over time. I like to eat coleslaw as a side dish or as a topping for burgers and sandwiches. For example, it goes perfectly with this wacky BBQ burger made from banana peels.
Coleslaw
Ingredients
For the Vegan Garlic Mayonnaise:
- 3 tbsp Aquafaba (chickpea cooking liquid) alternatively 60ml of unsweetened soy milk
- 120 ml neutral oil (sunflower or rapeseed oil)
- ½ clove of garlic
- 1 tbsp apple cider vinegar
- 2 tbsp lemon juice
- 2 tbsp sugar
- ½ tsp salt
- pepper
For the Coleslaw:
- 400 g cabbage white cabbage or red cabbage
- 1 carrot
- 1 red onion
Instructions
For the Vegan Garlic Mayonnaise:
- Place the Aquafaba in a high measuring cup and whisk for approx. 10 seconds with a blender. Let the hand blender run and add the oil very slowly. Move the hand blender back and forth to emulsify the oil and make the mayo thick.
- When the oil has been added completely, add the remaining ingredients and mix everything briefly.
For the Coleslaw:
- Cut cabbage and carrot into very thin strips or plane finely with a vegetable slicer. Peel onion and cut into fine rings. Place the chopped vegetables in a large bowl.
- Pour the dressing over the vegetables and knead well with your hands. The cabbage salad is relatively moist. If you prefer it drier, add the dressing little by little until the consistency suits you.
- Season to taste with salt and pepper.
Notes
Nutritions
If you liked this recipe for American Coleslaw you may also like one of these other American recipes:
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