Purple Coleslaw Recipe | Side Dish Recipes | PBS Food

Vegans don't have to miss out on traditional Summer meals with Laura Theodore's all-American Summer recipes for vegans like this purple coleslaw recipe.


Yield: 4 servings

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  • 4 cups grated purple cabbage (about ½ medium head)
  • 1 cup grated carrots
  • 3 heaping tablespoons vegan mayonnaise
  • 1 tablespoon prepared Dijon mustard
  • 2 teaspoons brown sugar or maple sugar
  • ⅛ teaspoon sea salt
  • Freshly ground pepper, to taste
  • 1 teaspoon sesame seeds or gomasio, for garnish (optional)


  1. Put the cabbage, carrots, vegan mayonnaise, mustard, sugar, and salt in a medium bowl and stir to combine. Season with pepper.
  2. Cover and chill 2 to 4 hours. Before serving, sprinkle the top of the salad with sesame seeds or gomasio, if using.
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