This 'coronation' vegan coleslaw is perfect for a BBQ or picnic. Easy to make and delicately spiced with warming Indian flavours and studded with juicy sultanas.
Please accept my apologies for the weather this coming weekend. You see, whenever I get around to posting a BBQ-friendly recipe in anticipation of a hot, sunny weekend (like this vegan coleslaw), you can pretty much guarantee the weather will turn foul and everyone will be hunkering down inside with their slow-cooker stews and hot chocolate rather than sunning themselves around the barbie.
But never mind - this delicately spiced vegan coleslaw is good enough to tuck into whatever the weather, and will bring some warming Indian flavours to an indoor picnic or lunch party if rain stops play outside.
For years I've been a huge fan of Marks & Spencer's Coronation Coleslaw, (I know most supermarkets have their own version nowadays, but M&S have been making it for years!), and recently realised it would be oh so easy to vegan-ise, particularly now there are just so many excellent dairy-free mayonnaises and yoghurts out there to choose from.
I had a bit of an experiment with various ingredients and came up with this version below.
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👩🏽🍳 Expert Tips
One of the most crucial aspects of good vegan coleslaw, as far as I'm concerned, is the chopping of the veg. Grating just turns everything to mush, and food processors are almost impossible to get a good, even slice from, so my advice is to take the extra 5 minutes of effort and do it all by hand.
- Cabbage I've explained in the recipe how I shred cabbage leaves by rolling them up and slicing finely
- Red onion is also best when very finely sliced by hand,
- Carrots I use the julienne blade on my mandoline. You could use a julienne peeler or even a spiraliser for a similar effect, but if you don't have any of these, just use a sharp knife to slice finely then turn and slice into matchsticks.
It really will be worth the effort, I promise!
📝 What you need
Ingredients
- Red Onion
- White Cabbage
- Carrots
- Fresh coriander
- Dried apricots
- Sultanas
- Dairy-free yoghurt
- Vegan mayonnaise (shop bought or make your own in 2 minutes with my easy egg-free mayo recipe!)
- Curry powder
🍽 How to serve
The coleslaw will keep in the fridge in an airtight container for 3-4 days. I love to eat it:
- in sandwiches or wraps with a good-quality vegan cheese
- topping a veggie burger
- as part of a 'goodness bowl' with a chickpea or bean salad, lettuce, tomatoes and cucumber
- with a BBQ - grilled vegetables, smoked tofu skewers, vegan sausages, the whole works!
How will you serve yours?
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📖 Recipe
Vegan Coleslaw with spiced mayo and sultanas
Ingredients
- ½ red onion
- ½ white cabbage
- 2 carrots
- 6 dried apricots
- 80 g sultanas
- 3 tablespoon vegan yoghurt (coconut or soya)
- 3 tablespoon vegan mayonnaise
- 2 teaspoon curry powder (mild or medium)
- fresh coriander leaves
Instructions
- Peel and thinly slice the red onion. Place the slices in a mug, then cover them with boiling water. (This will take away some of the overpowering 'raw' taste of the onion).
- Thinly slice the cabbage, (I find it easiest to take each leaf off the cabbage half, remove any thick stalks from the middle of the leaf, then pile them on top of each other. Roll up into a tube, then slice very thinly into strips). Place the shredded cabbage into a large bowl.
- Peel and trim the ends from the carrots. Chop them into very thin matchsticks, (a julienne peeler/slicer or food processor is very useful for this), or grate. Tip the carrot into the bowl with the cabbage.
- Finely chop the apricots and add to the bowl, along with the sultanas.
- Drain the water from the red onion, then add it to the bowl.
- In a mug, mix the yoghurt, mayonnaise and curry powder until well combined. Tip into the bowl and mix through the coleslaw. Add salt and mix, taste and adjust as necessary.
- Finely chop the coriander leaves and stir through the coleslaw.
ENVIRONMENTAL INFORMATION
Nutrition
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Markus says
Just made this recipe as was sick of M&S being out of stock.
It was easy and I made the effort to finely chop veg as suggested by Kate. It was worth it! Delicious.
No more shop bought for me 🙂
Markus
Kate Ford says
Great! The extra effort really pays off doesn't it. Glad you enjoyed it!
Diana Reis says
Great summer dish! The curry really punches it up.
Beth says
This was such a delicious coleslaw. My husband and I enjoyed this with our burgers the other night! I love the spicy mayo added to it!
Tara says
Oh yum! Such a flavorful coleslaw for the upcoming summer bbq season. It sounds absolutely amazing with the addition of the curry powder and sultanas.
Kathryn says
This coleslaw is perfect for summer BBQs! I love that it's Vegan too, thanks for the recipe!
Kim at Three Olives Branch says
This was so good! I loved the flavor profile with the curry for something fun and different. Definitely will be making it all summer!
Natalie says
I was looking for vegan coleslaw for a while now, and your version looks so delicious! I love how easy it is to make it!
Jenne Kopalek says
Thank looks just delicious! I’ve never heard for coronation slaw. Definitely on my to do list for the next potluck!
camila says
what a delicious vegan Cole slaw!! Worth giving it a try!
Caroline says
I do miss M&S and some of their tasty salads – always have some when we are back if we are picnicing. Your coleslaw looks great.
Claudia Lamascolo says
I have been looking for this type of recipe for so long and so glad I came across this one! Its perfect and sounds exactly what I was looking for plus its beautiful and for a coleslaw great to serve to guests!
Caterers Yorkshire says
Sounds amazing, I bet the flavour just fill your mouth. Might give this a try this week.
Monika Dabrowski says
This is a beautiful way of enjoying coleslaw! Thank you for sharing your delicious recipe with #CookBlogShare