This crunchy cabbage apple salad is a mouth-watering mixture of tangy apples and crunchy cabbage tossed in a creamy dressing that’s egg and dairy free and can be easily made free from the top 9 allergens. It is a delicious side dish for pulled pork sandwiches!
Add the apple matchsticks to a large bowl along with the lemon juice; toss to coat. Then, add in the cole slaw mix and diced red onion.
In a smaller bowl, mix together the vegan mayonnaise, sugar, vinegar, salt and pepper until it is smooth and creamy.
Pour the mayonnaise mixture over the cabbage mixture and stir until evenly distributed. Pour into a serving bowl and put in the refrigerator to chill for 20-30 minutes.
Notes
Not sure how to cut apples into match sticks? Check out this video.
To make sure the cabbage shreds are about the same size, you can take a handful at a time and coarsely chop it making sure to cut any larger pieces to about the same size as the rest.
If you don't like onion, feel free to omit it.
For the best flavor, let the dish chill for about 30 minutes.
Refrigerate the cole slaw in a covered container for 3-4 days. The dressing will become thinner as it sits so it's best to serve within 24 hours of preparing.