Curry basil coleslaw made with vegan mayo, carrots, scallions, coconut sugar, apple cider vinegar, spring green garlic, basil and flavorful spices. I wanted to give new life to an old favorite. The hint of curry, along with the basil and coconut sugar really transforms this classic into something new and fresh.
We all know coleslaw is the perfect BBQ companion, usually made the day before and stored in the fridge for all the flavors to meld together perfectly. It just reminds me of my childhood summers.
My mom would always have coleslaw and my favorite, pasta salad, sitting in the fridge, and I would always get so excited to eat it alongside lunch and dinner, or just by itself. I still get excited when I see it in the fridge!
I kept the cabbage pieces roughly chopped, rather than shredded, but I also like it chopped all up in a food processor. The picture at the very top was when I used a food processor.
This time I used both red and green cabbage, because I had them both on hand, though it’s not necessary to use both.
After you have you’re veggies chopped to your desired size, you add in all your favorite flavors and mix it all together.
I used spring onions, but you could use red onion. I also used spring green, or young, garlic, but you could use garlic scapes or leeks, whatever you have access to.
There are plenty of vegan mayo’s out there, but I just want to point out that making vegan mayo is quite simple. It’s just 4 ingredients, and takes only 2 minutes to make. Check out this vegan mayo recipe .
The spices are my favorite part, it’s a blend of curry, turmeric, celery seed, mustard seed and peppercorn. So flavorful and yummy!!
Need your coleslaw right away?
I always like to wait until the next day when the cabbage starts to soften, and all the flavors have time to meld together. But if you have to serve right away, I would sprinkle the salt in with the cabbage and crunch until it starts to release it’s juices and it starts to softens, then mix in the rest of the ingredients.
Hope you enjoy this super flavorful coleslaw!
- 3 cups cabbage; shredded
- 1 cup carrots; shredded
- 1/4 cup vegan mayo
- 1/4 cup scallions and spring green garlic
- 2 tbsp basil
- 1 tbsp apple cider vinegar
- 1 tbsp coconut sugar
- 1 tsp curry
- 1/2 tsp celery seed
- 1/2 tsp mustard powder
- 1/2 tsp turmeric
- 1/4 tsp peppercorn
- pinch of salt
- Shred the cabbage and carrots,
- Mince the scallions, spring green garlic, and basil.
- Add in the rest of the ingredients and stir well.
- Store in an airtight container, in the fridge, for up to 5 days.