1

ABOUT THE RECIPE:

Smokin’ Coleslaw makes a great summer side dish or burger topper.

Makes 4 to 6 servings

2

INGREDIENTS:

5 to 5 ½ cups white and/or red cabbage, thinly sliced
1 cup shredded carrots (peeling is optional)
1/3 cup vegan mayonnaise, plus more as needed
1 heaping tablespoon Dijon mustard, plus more as needed
1/2 tablespoon maple syrup
1/2 rounded teaspoon smoked paprika
1/4 teaspoon garlic powder
1/8 teaspoon cayenne pepper
1/4 rounded teaspoon salt, plus more to taste
Freshly ground black pepper, to taste

3

INSTRUCTIONS:

Put the cabbage and carrots into a large bowl.

To make the dressing, put the vegan mayonnaise, Dijon mustard, maple syrup, smoked paprika, garlic powder, cayenne pepper, and ¼ teaspoon salt into a small bowl. Briskly whisk until smooth.

Pour the dressing over the cabbage mixture, and stir with a large spoon until well combined. Taste and add more mayonnaise or mustard, if desired. Add more salt and freshly ground pepper, to taste, if desired. Cover and refrigerate for at least 1 hour, or up to 6 hours, before serving.

Ingredients

Directions

1

ABOUT THE RECIPE:

Smokin’ Coleslaw makes a great summer side dish or burger topper.

Makes 4 to 6 servings

2

INGREDIENTS:

5 to 5 ½ cups white and/or red cabbage, thinly sliced
1 cup shredded carrots (peeling is optional)
1/3 cup vegan mayonnaise, plus more as needed
1 heaping tablespoon Dijon mustard, plus more as needed
1/2 tablespoon maple syrup
1/2 rounded teaspoon smoked paprika
1/4 teaspoon garlic powder
1/8 teaspoon cayenne pepper
1/4 rounded teaspoon salt, plus more to taste
Freshly ground black pepper, to taste

3

INSTRUCTIONS:

Put the cabbage and carrots into a large bowl.

To make the dressing, put the vegan mayonnaise, Dijon mustard, maple syrup, smoked paprika, garlic powder, cayenne pepper, and ¼ teaspoon salt into a small bowl. Briskly whisk until smooth.

Pour the dressing over the cabbage mixture, and stir with a large spoon until well combined. Taste and add more mayonnaise or mustard, if desired. Add more salt and freshly ground pepper, to taste, if desired. Cover and refrigerate for at least 1 hour, or up to 6 hours, before serving.

Smokin’ Coleslaw
2
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