Deli Coleslaw 

Meta Street Bungalow | Ashley | Deli Coleslaw


Deli Coleslaw

Using a traditional deli recipe of red and green cabbage as a base, coleslaw can be made seasonal by adding vegetables.   In this batch, I added farm box vegetables: cucumbers, carrots, celery, and spring garlic.

Deli Coleslaw Recipe

My food processor did an instant job of grating the cabbage.  Get the cabbage ready and salt it in a bowl.  Let it sit for ten minutes before grating and adding additional vegetables and dressing.

For a large, potluck-sized jar of dressing, include 2 cups Veganaise, one cup Apple Cider Vinegar, and 1 cup sugar.  Add the dressing and let the slaw sit overnight in the fridge to absorb the flavors.

It is surprising how easy this salad is to make.  It makes a great picnic salad or potluck salad to share.  This batch was made for the Easter meal potluck this year. 🐇