Cabbage coleslaw is an easy and simple coleslaw recipe with mayonnaise dressing. Gluten free and vegan.
Coleslaw is a salad that is said to have originated in the Netherlands. Basically it’s coleslaw that has mayonnaise or sour cream dressing in some cases.
I made this coleslaw to go with some veggie burgers which are homemade. leftover coleslaw we had in sandwiches.
I only used cabbage and spring onions in the coleslaw and didn’t add carrots. You can add grated carrots if you prefer. I used a store to bring in mayonnaise to make coleslaw. You can also use homemade products if you have them.
This is an easy coleslaw recipe and is done quickly if you have a food processor to shred the cabbage. Otherwise, a knife shredded cabbage also works well.
Coleslaw can be used as a side dish like salads or even added as a garnish in burgers and sandwich recipes. When I make burgers or sandwiches, I usually end up making this coleslaw.
The other way we like coleslaw is with fries wrapped in bread or rolls and dressed in mustard and coleslaw.
▢ 1 cup shredded cabbage
▢ 0.13 or 0.25 cup chopped green onions (green onions or onions)
▢ 0.13 to 0.25 cup grated carrot – optional
▢ 1.5 tablespoon of vegetarian mayonnaise without egg or vegan
▢ 0.25 teaspoon lemon juice or as needed
▢ 0.5 teaspoon of sugar or as needed
▢ salt as needed
▢ black pepper as needed
- In a mixing bowl, first take the mayonnaise.
- Then add the lemon juice, pepper, salt and sugar.
- Stir and mix well.
- Then add the cabbage and spring onions. mix again very well.
- Serve or use coleslaw in your sandwiches or burgers.
- You can also refrigerate it for 2-3 days.