I absolutely love a good slaw alongside vegan brats & beans, tempeh sliders are generously mounded with the stuff and lately I can't get enough of this slaw stuffed inside my tacos. If you are looking for a super creamy slaw adjust the vegan mayo according to your taste. This recipe makes a boatload — perfect for a BBQ, picnic or leftovers for a sandwich or taco topper! Recipe and photos contributed by Heather Poire of Sunday Morning Banana Pancakes.

Recipe

Napa Sriracha Slaw

If you are looking for a super creamy slaw adjust the vegan mayo according to your taste. This recipe makes a boatload — perfect for a BBQ, picnic or leftovers for a sandwich or taco topper!

5 from 1 vote

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Course: Slaw

Cuisine: Raw / healthy

Diet: Vegan, Vegetarian

Keyword: how to make coleslaw, vegan coleslaw

Prep Time: 25

Total Time: 25

Servings:

Calories: 84kcal

Author: Veg Kitchen

Ingredients

½ head Napa cabbage shredded (about 4 cups)
3 large carrots shredded (about 2 cups)
3 tablespoons vegan mayonnaise or more, for a creamier slaw
2 tablespoons liquid sweetener honey, agave or pure maple syrup
1 tablespoon apple cider vinegar
2 to 4 teaspoons sriracha or to your taste
2 teaspoons sesame seeds tan or black
Kosher salt to taste

US Customary - Metric

Instructions

In a large mixing bowl whisk together vegan mayo, sweetener, apple cider vinegar & sriracha.
Add shredded cabbage and carrots and toss until shredded veggies are well coated,
Season with salt and sesame seeds and toss well- add additional sesame seeds to top of slaw prior to serving if desired.
Chill for a few hours prior to serving or serve right away. Enjoy!