Vegan Confetti Coleslaw

A bright, textural slaw that balances sweetness, acidity, and crunch. Finely chopped colorful vegetables create a delicate, satisfying bite, that I think of as confetti slaw.

I enjoy mixing the ingredients with the harmony and texture of the pale greens, deep violets and bright orange. Its freshness of its taste evokes the pleasure of a summer garden.

Ingredients

• 5 cups coleslaw mix (red and green cabbage with carrots), finely chopped or grated
• 1/2 cup vegan mayonnaise
• 2 tablespoons granulated sugar
• 2 tablespoons apple cider vinegar
• 1/8 teaspoon celery seed if desired
• 1/4 teaspoon salt

Notes Before You Begin

• Chop or grated finely for texture: If your mix has large shreds, give it an extra chop. Smaller pieces are easier to eat and absorb the dressing more evenly. I personally think grating works best.
• Choose a mayo you love: The flavor of the vegan mayo defines the dish, so use one you enjoy.
• Let it rest: Chill for a few hours so the flavors meld while softening the cabbage slightly, without losing its refreshing crunch.

Instructions

1. In a large bowl, whisk together the vegan mayonnaise, sugar, apple cider vinegar, celery seed, and salt until smooth and fully combined.
2. Add the coleslaw mix and toss thoroughly to coat.
3. Cover and refrigerate for around 3 hours, if possible, before serving. (It can also be served immediately.)

Storage

Store in a covered container in the refrigerator for up to 4 days. The slaw will soften over time and become less crisp but remains flavorful.

Gayil Nalls, PhD is an interdisciplinary artist and theorist, and the founder of the World Sensorium / Conservancy.