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NEXT MAIN MENU PREVIOUS Classic Coleslaw with a Twist Coleslaw: I mean, you kind of have to have a recipe, right? Here is my ultra-simple but tangy and delicious coleslaw. With a variety of fresh produce, this recipe takes it to a different level than ordinary coleslaw. It is tangy, sweet and unique but with enough traditional flavors that it is recognizably still that cabbage salad we’ve all had at one point or another. I am usually a strict “no sweet things with savory things” person, meaning no pineapple on pizza (heave!) and no currants in my grains (shudder!), but I do make an exception for apples in salad. What, you’ve never heard of Waldorf salad? The apple here sweetens up the coleslaw just the right amount so you don’t need to add any other sweeteners and adds an unexpected but complementary flavor. If you’re interested in a lower-fat version of this, try a homemade tofu-based DIY mayo like this. Sprinkled with sunflower seeds, this coleslaw is crisp, rich, sweet and crunchy: perfect when chilled a bit in the fridge and a great addition to any summertime meal.   Classic Coleslaw with a Twist Six cups shredded veggies of your choice (In addition to green cabbage, I used red cabbage, carrot, fennel and apple) 1 cup vegan mayonnaise, homemade or store bought 3 tablespoons apple cider vinegar or vinegar of choice 1 tablespoon celery seed 1 teaspoon ground mustard Salt and pepper to taste 1/3 cup sunflower seeds, toasted Place your veggies in a large bowl and mix together your mayonnaise, vinegar and spices until incorporated. Pour over the veggies and mix well. Allow flavors to combine in the fridge for an hour or more, sprinkle the sunflower seeds on top of each bowl and serve. © 2013-2017, Vegan Street