Make Super Easy Vegan Coleslaw for Fourth of July (Recipe)

T-minus 24 hours until Fourth of July festivities kick off. And shiiiiiiit, you totally forgot about the vegan dish you promised to dole out at your neighbor's hipster barbecue. Considering the contents of your fridge (some sad-looking celery and a bottle of ketchup), this might present a problem.

Instead of desperately scrambling for store-bought something you can pass off as your own, whip up a batch of vegan coleslaw. One quick grocery run and six minutes of prep time later, you'll be golden. Not only is it the easiest thing ever, it's chock full of kale and brussels sprouts -- so you'll totally impress your green-eating pals.

See also: Paleo Vegan Is a Thing

Vegan Coleslaw

  • 1 bag Trader Joe's Cruciferous Crunch (includes all the greenery -- kale, brussels sprouts, broccoli and cabbage)
  • 2/3 cup Just Mayo
  • 1/4 cup sugar (or other sweetener -- agave would do)
  • 3 tablespoons Trader Joe's soy creamer (or alternative soy creamer, just make sure it's not flavored)
  • 2 tablespoons vinegar (I use white balsamic, also via TJ's)
  • 1/2 teaspoon salt
  • (You can scoop up the Just Mayo at Whole Foods. Vegenaise or Mindful Mayo will do in a pinch, but seriously folks, Just Mayo is the nectar of the gods. Even Andrew Zimmern picked it over Hellmann's. It's heavenly and you should have three jars on hand at all times. But we digress.)


    • Mix everything but the Cruciferous Crunch in a large bowl.
    • Then, add the greens and toss to coat.
    • Stick it in the fridge for at least a couple hours -- preferably a little more.

    Voila! A vegan potluck option that's sure to please even the pickiest. If you want to get seriously fancy and make Iggy Azalea proud, you could add some colorful chopped carrots (TJ's sells a bag of the purple and white varieties) or other impressive veggies. You could also use regular coleslaw mix in a pinch, though that's a little dullsville.

    Happy Fourth, y'all. God bless America and all our meatless wonders.

    (P.S.: the above recipe is a twist on this one.)

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    Hannah Sentenac covers veg food, drink, pop culture, travel, and animal advocacy issues. She is also editor-in-chief of
    Contact: Hannah Sentenac