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Do you know where coleslaw comes from? It originated from the Dutch word “koolsla,” which means cabbage salad. It doesn’t get more straightforward than that! Coleslaw was originally created in the Netherlands but recipes similar to what we know today as coleslaw have been eaten in American homes for hundreds of years. The typical coleslaw dish you’ll see at a barbecue is tossed with a creamy dressing of mayo, dijon mustard, and spices. I made a vegan coleslaw this weekend and it was so delicious I had to share the recipe right away. Let’s make some Classic Vegan Coleslaw with Dill!
When creating recipes using our vegan cheeze spreads, I typically lean towards simple, uncomplicated dishes. Not only is “simple” and “uncomplicated” the way I actually cook (with two kids demanding my attention in the kitchen, I don’t have much of a choice!) it’s how a lot of you prefer to cook as well. This Classic Vegan Coleslaw with Dill recipe requires no cooking, minimal chopping, and just two bowls.
For the base of this coleslaw, I took a shortcut and used two bags of shredded green and red cabbage with carrot. You can find pre-shredded cabbage at nearly every grocery store. If you buy whole heads of green and red cabbage, thinly slice them until you have three cups of each color. Use a julienne peeler or a grater to shred the carrots. Toss in some finely chopped parsley and fresh dill.
For the dressing, I just mixed up a package of our Dill Havarti Cheeze Spread with some apple cider vinegar, Dijon mustard, and salt. You can add a teaspoon of water to thin the dressing if it’s too thick. You’re looking for a creamy salad dressing consistency.
Pour the dressing over the shredded veggies and toss to coat. That’s it! I seasoned my coleslaw with a pinch more salt, but taste your batch first to see if that’s necessary. If you make this Classic Vegan Coleslaw with Dill recipe, please tag me on Instagram so I can see your creation!
Peace.Love.Plants.
Tiffany
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View More Vegan Recipes
Classic Vegan Coleslaw with Dill
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Easy Vegan Cold Pasta Salad Recipe
Makes 6 Cups
Ingredients
- 2 9-ounce bags of shredded green and red cabbage with carrot (or 3 cups of shredded green cabbage, 3 cups of shredded red cabbage, and 2 peeled and julienned carrots)
- 1 cup parsley, finely chopped
- ¼ cup fresh dill, finely chopped
- 1 package Plant Perks Dill Havarti Cheeze Spread
- 2 tablespoons apple cider vinegar
- 2 teaspoons Dijon mustard
- ¼ teaspoon sea salt, plus more to taste
Instructions
- Combine the shredded cabbage and shredded carrots in a large serving bowl.
- Add the fresh parsley and dill and toss to combine everything together.
- Scoop the Dill Havarti Cheeze Spread into a smaller bowl and add the apple cider vinegar, Dijon mustard, and sea salt. Stir until creamy and smooth, adding a teaspoon of water if needed to achieve the right texture.
- Pour the dressing over the shredded veggies and toss to coat. Taste the coleslaw and season with a pinch more salt, to taste. Cover and refrigerate until ready to serve.
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peace. love. plants.
