Iknow coleslaw gets a bad rap, and I’m probably supposed to hate it…but I don’t!

There’s something so comforting and nostalgic about it for me. I get why some people aren’t fans—it’s definitely not for everyone—but hey, as they say…haters gonna hate.

It’s all about adjustments. Don’t like mayo? Swap it for a vegan yogurt you love. Think it’s too runny? Just use less liquid. You know- do you, boo.

Now, this is almost a no-recipe recipe because I don’t really measure when I make it. But I’ve put together some guidelines to help you get started. The beauty of this recipe is its flexibility—feel free to tweak the salt, sugar, and other ingredients to match your taste.

Just a heads-up, this coleslaw is on the sweeter side, so if that’s not your thing, try cutting back on the sugar.

Ingredients:

• ½ - ¾ cup vegan mayo

• 1-2 tbsp rice wine vinegar (or substitute with apple cider or white vinegar)

• 1 head or 2 bags pre-shredded cabbage

• 1 tbsp granulated sugar

• 1 tsp maple syrup

• ½ tsp kosher salt

• ½ tsp celery seeds (optional)

• Freshly cracked pepper (optional)

Directions:

1. In a large bowl, mix all the ingredients except the shredded cabbage.

2. Add the cabbage and toss until everything is well combined.

3. Refrigerate for 20 minutes to let the flavors meld. Boom. You're done.