Tangy Coleslaw

This Tangy Coleslaw is perfect for picnics, vegan barbecues, or everyday meals. It gets an extra kick from pickles, fresh dill, and horseradish.

I love eating a fresh coleslaw with a veggie burger or some flavor-filled skewers. You can also serve this salad along with a vegan meatloaf or vegan mac & cheese!

How to Make Tangy Coleslaw

1. Combine salad ingredients in a bowl.
2. In a different bowl, whisk together dressing.
3. Cover and refrigerate slaw. Season to taste.

Full directions for how to make Tangy Coleslaw are in the printable recipe card below.

Tangy Coleslaw FAQs

How long will this coleslaw last?

You can store your coleslaw in the fridge for up to 5 days. Make sure to store it in an airtight container to keep the ingredients from going bad quickly.

Why is this type of salad called "coleslaw?"

According to Chad's BBQ, coleslaw originally came from the Netherlands where it was called "koosla" meaning "cabbage salad." It was then brought to America, where the mayonnaise was added. Today, there are hundreds of coleslaw variations, but they almost always include the classic cabbage and some form of the mayonnaise.

Recipe

Tangy Coleslaw

This Tangy Coleslaw is perfect for picnics or everyday meals. It gets an extra kick from pickles, fresh dill, and horseradish.

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Servings: 4

Calories: 227kcal

Author: Veg Kitchen

Ingredients

• 4 cups white cabbage or 2 cups each red and white cabbage; finely shredded
• 1 large carrot grated
• 1 scallion minced
• 1 medium yellow or red bell pepper thinly sliced
• ½ cup sour pickle finely diced
• 2 tbsp fresh dill minced; or to taste

Dressing

• ½ cup vegan mayonnaise
• 2 tbsp lemon juice
• 1 tsp prepared mustard
• 1 tsp agave nectar
• 1 tsp prepared horseradish or to taste
• salt and freshly ground pepper to taste

Instructions

• Combine the salad ingredients in a serving bowl and toss together.
• Combine the dressing ingredients in a small mixing bowl and whisk together.
• Pour over the slaw and stir together thoroughly.
• Cover and refrigerate slaw for 30 minutes to an hour to allow the flavors to blend.
• Taste to adjust any of the flavors, or add a bit more vegan mayo if you like a creamier slaw.

Nutrition

Calories: 227kcal | Carbohydrates: 13g | Protein: 2g | Fat: 18g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 361mg | Potassium: 269mg | Fiber: 3g | Sugar: 7g | Vitamin A: 3627IU | Vitamin C: 69mg | Calcium: 47mg | Iron: 1mg

Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

Here are lots more creative and colorful slaw-style salads.