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Tangy Vegan Coleslaw


this homemade coleslaw is deliciously different from any coleslaw you've ever tasted, and the dressing can double as a salad dressing, or fun & refreshing dip for veggies and chips!


Pair this plant-based, vegan coleslaw with your Guabanero BBQ Jackfruit Sliders


I was inspired by our Guantanamo Sauce, and another vegan coleslaw recipe when I came up with this vegan coleslaw recipe. Unfortunately - for now - the Guantanamo Sauce at our restaurant is made with a traditional egg-based mayonnaise; however, I could easily mimic our delicious Guantanamo aioli with an organic vegannaise and a spalsh of our Jalapeño Ají -- which is exactly what I did.


I start this recipe with a foundation of plant-based Faux-tanamo, kick it up a notch with some organic apple cider vinegar, a squeeze of fresh lemon juice (remove the seeds), round it out with a bit of Dijon mustard, lastly: seal the deal with organic cane sugar, and a pinch of celery salt. Yes, that's right, finish it off with sugar and celery salt. You'll thank me later.


The sugar part was inspired by the other coleslaw recipe which called for maple syrup, and believe me when I tell you, that hint of sweetness makes a seriously huge difference. It will never cease to impress me how a chef knows when a recipe requires a bit of sweetness; it's a skill unlike recognizing a lack of salt... it requires a really refined sense of taste/palate. So, my hats off to the chefs who play enough to know enough. Now without further ado, the recipe you've all been waiting for...



Tangy Vegan Coleslaw

approx. 12x servings

Ingredients

  • 1 packaged of prepped coleslaw mix (12 oz)

  • 3/4 C vegan mayonnaise

  • 2 Tbs Jalapeño Ají, drain well

  • 1 Tbs + 1 tsp apple cider vinegar

  • 1 Tbs Dijon Mustard

  • squeeze of fresh lemon juice, approx. 2 tsp

  • 1 tsp organic cane sugar

  • pinch of celery salt


Recipe

  1. Mix vegan mayo and drained Jalapeño Ají together in a large mixing bowl

  2. Add Dijon mustard, mix well

  3. Slowly incorporate apple cider vinegar, and lemon juice

  4. Mix in sugar and celery salt

  5. Finally, incorporate the coleslaw veggie mix into the dressing, and serve as a stand-out side at your next backyard BBQ!


¡Buen provecho!

xx

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