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Make this simple dairy-free slaw that's perfect for vegan barbecues and picnics. Put it together in minutes and shake with our mustardy dressing
Place all the ingredients for the dressing in a bowl and whisk or shake in a jar. Pour the dressing over the vegetables and mix together thoroughly.
The non-dairy dressing in this recipe features a simple combination of Dijon mustard, lemon juice and olive oil. This is used to coat chopped white and red cabbage plus grated carrots and sliced red onion. For a creamier version, you can add vegan mayonnaise, or a dressing thickened with a handful of raw cashew nuts that have been soaked in boiling water for about an hour beforehand.
It can be stored in the fridge in a sealed container for 3-4 days, but it’s best eaten within 1-2 days. The cabbage will start softening and lose its crispness after a couple of days.
While there’s no harm in freezing vegan coleslaw, it isn’t a good contender for the freezer. It tends to become watery on defrosting and loses some of its crunchiness. If you do need to freeze it, then use within 3 months, defrost in the fridge overnight, then drain off any liquid and give it a good mix. You can perk it up with a squeeze of fresh lemon juice and a few fresh herbs, if you like.
Yes, it’s possible to prepare this recipe ahead and refrigerate for 3-4 days before eating, although the fresher the better for maximum crunch. Over 3-4 days it will lose its crisp texture and bright colour but is still fine to eat. If you’re making it ahead for entertaining or a special occasion, or to serve as a salad, then we’d recommend preparing the coleslaw as close to serving as possible, ideally just a few hours ahead. Keep it in the fridge until needed and give it a stir before serving. The red cabbage’s colour will start to seep into the dressing the longer you leave it, although it will still taste good.