Coleslaw lovers, learn how to make MY VERSION of this seriously good Jamaican style creamy coleslaw. It is so quick and easy to make and not to mention is vegan friendly, dairy free with a creamy dressing.
Servings 6 people
Calories 304 kcal
1 medium cabbage shredded 3 medium carrots grated 1 cho cho grated ½ red bell pepper sliced, finely 1 cup vegan mayonnaise (224g) 1 tablespoon lime juice (15g) ½ tablespoon celery seed (3g) 2 teaspoon ground mustard (4g) ¼ teaspoon black pepper (0.5g) ¼ teaspoon pink salt (1.5g)
In a small bowl mix together the mayonnaise, lime juice, celery seed, ground mustard, black pepper and pink salt. Place the shredded cabbage, carrots, cho cho and red bell pepper in a large bowl. Combine and stir together the mayonnaise with the bowl of vegetables. Do a taste test and adjust for seasoning if needed. Serve accordingly.
Be sure to
do a taste test and adjust for seasoning accordingly. To
make things even easier and super quick, you can buy pre-shredded cabbage and carrots. Feel free to mix things up with some
red or green cabbage. You can
add a tablespoon of agave nectar/maple syrup for a sweeter slaw.
Add the mayonnaise in stages, you may not need/want all of the dressing. Creaminess is a matter of your own discretion
Store any leftover dressing in the refrigerator for 2-3 days. You can easily
prep the vegetables in advance by grating them and storing in a ziplock bag (for up to 2 days in advance).
Keep in mind the longer you leave the coleslaw to sit for, the softer and less crunchy it will be. Calories: 304 kcal | Carbohydrates: 17 g | Protein: 3 g | Fat: 25 g | Saturated Fat: 3 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 1 g | Sodium: 360 mg | Potassium: 421 mg | Fiber: 5 g | Sugar: 7 g | Vitamin A: 5557 IU | Vitamin C: 72 mg | Calcium: 87 mg | Iron: 1 mg