I have always loved coleslaw and potato salad, especially with other BBQ delicacies. As a child, we typically didn’t serve that at our family barbecues, but as I grew older, it quickly became a must every single time. Coleslaw, potato salad, baked beans, burgers, hot dogs, you name it and I want it, even more so now. So, of course, I had to make safe options for my dietary needs.

Who doesn’t love some sweet coleslaw at a BBQ on a hot summer day? My husband would have said he didn’t a few years ago, but today, he begs me to make my sweet coleslaw. I started making my own coleslaw because, as much as I love coleslaw, unfortunately, store-bought coleslaw often had my allergens. 

Thankfully, we can make homemade coleslaw and know exactly what’s going into it. So, without further ado, I present my restaurant-style sweet coleslaw. This recipe is plant-based and vegan-friendly. It can be made free from coconut, dairy, gluten, grains, nuts, and soy, and with a few minor tweaks, it can even be whole-food plant-based (see recipe notes for details). 

INGREDIENTS

• 1/2 cup plant-based mayonnaise
• 1/3 cup sugar or powdered sucanat 
• 2 tbsp. plant-based milk (I make sprouted oat milk; recipe coming soon)
• 1 tbsp. apple cider vinegar 
• 1/4 tsp. salt
• 1/4 tsp. black pepper
• 10 oz. of coleslaw mix

INSTRUCTIONS

1. Make the coleslaw dressing by combining all the ingredients except the coleslaw mix into a large bowl.  Mix well, ensuring the sugar is dissolved, and the consistency is smooth. 
2. Add the coleslaw mix to the large mixing bowl with the dressing and mix well, soaking up as much of the dressing as possible. 
3. Let the mixture chill in the fridge for at least one hour (if you’re in a rush, you could freeze it for about 15 minutes). Serve and enjoy.

NOTES

• To make whole-food plant-based, you can make your own mayo. Though I’ve never tried it, you may be able to substitute the mayo for yogurt (if you try it, let us know how it goes).

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Restaurant-Style Sweet Coleslaw

This simple and delicious Restaurant-style sweet coleslaw is a plant-based and vegan-friendly recipe. It can be made free from coconut, dairy, gluten, grains, nuts, and soy, and with a minor tweak, it can even be whole-food plant-based. This recipe makes approximately six servings, takes about 10 minutes to prepare, and one hour of chill time.

Prep Time10 minutes mins

Chill Time15 minutes mins

Total Time10 minutes mins

Servings 6

Recipe by: Sarena-Rae Santos (The Holistic Hipppie)

Ingredients

1x2x3x

• 1/2 cup plant-based mayonnaise
• 1/3 cup sugar or powdered sucanat
• 2 tbsp. plant-based milk (I make sprouted oat milk; recipe coming soon)
• 1 tbsp. apple cider vinegar
• 1/4 tsp. salt
• 1/4 tsp. black pepper
• 10 oz. of coleslaw mix

Get Recipe Ingredients

Instructions

• Make the coleslaw dressing by combining all the ingredients except the coleslaw mix into a large bowl. Mix well, ensuring the sugar is dissolved, and the consistency is smooth.
• Add the coleslaw mix to the large mixing bowl with the dressing and mix well, soaking up as much of the dressing as possible.
• Let the mixture chill in the fridge for at least one hour (if you’re in a rush, you could freeze it for about 15 minutes). Serve and enjoy.

Notes

• To make whole-food plant-based, you can make your own mayo. Though I’ve never tried it, you may be able to substitute the mayo for yogurt (if you try it, let us know how it goes).

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