Vegan Zuc’ Slaw, for the Warm Months Ahead

May 24, 2017 BeetEater Holidays, Lunch, Sides, Vegetables 0

Refreshing, Light and perfect for your picnic or Memorial Day party, and nobody will know it's egg and dairy free!

Memorial Day is upon us, and the weather is warming up.   If you’re like me, that means that your schedule is starting to fill up with potlucks and barbecues!  I find it so handy to have a few easy dishes to whip up for such occasions to make sure there’s something vegan at the party that I can nosh on.

One of my favorite summer salads was always my Mom’s cole slaw, but diet changes over the years have inspired me to create a slaw with my own twist.

This Vegan Zuc’ Slaw, as I call it, is the perfect dish for that.  It’s fresh, it’s filling, it’s healthy, and since it’s dairy and egg-free, you don’t have to worry too much about it sitting out unrefrigerated during the party.


Not only is this Zuc’ Slaw a great side dish, it’s also a great condiment to pile on top of your veggie burger or veggie brat, or even a pulled-chicken (of the woods) barbecue sandwich, pictured here (recipe to come soon!).

Best of all, this particular side is a great make-ahead dish, because the longer the raw veggies marinate the more tender and toothsome this salad becomes.  I like to make a batch of this the night before and then store it in the dressing in a half-gallon size mason jar until it’s time to bring it to the party the next day.

If you have a food processor with a shredding blade this whole recipe from beginning to end can be thrown together in about 15 minutes.  If your shredding by hand, it might take a bit longer.
If you’re trying to minimize the processed foods in your life, I highly recommend this homemade vegan mayo recipe from Mary’s Test Kitchen, o It’s also super easy and you can whip up a batch in less than 10 minutes. If you can’t find black salt, this recipe tastes great without it, although if you do have it, I recommend reducing the amount down to 1/8 tsp per batch or less.  A little bit of that stuff goes a long way! We’re making Slaw, not egg-less salad, after all!  Or for a lighter, easier slaw, try using my own BeetEater Oil-Free Vegan Mayo recipe.

Vegan Zuc-Slaw

This dish makes a great side or sandwich topper, and is a great make-ahead dish to bring to a potluck or barbecue. It will last up to 5 days in a sealed container in the refrigerator.

  • Dressing:
  • 1/2 cup vegan mayo
  • 2 tbps mustard
  • 1 tbsp rice vinegar (you can also use apple cider or white vinegar)
  • 1.5 tsp lemon juice
  • 1/2 tsp black pepper (or to taste)
  • 1/2 tsp salt (or to taste)
  • 1 tbps. of Agave syrup (optional)
  • 1/4 tsp cayanne pepper (optional)
  • Slaw:
  • 1/2 cabbage
  • 1 zucchini
  • 2 carrots
  • 1 apple
  1. Instructions:
  2. – Whisk the dressing ingredients together in a large bowl and set aside to let the flavors meld together.
  3. – Wash, dry and trim the vegetables in preparation for shredding.
  4. – Shred the carrot and cabbage first, then mix with the dressing and set aside to marinate. (Use your food processor’s shredding blade, if you have one).
  5. – Shred the apple and zuchini next and then toss with the dressing. Taste and adjust seasonings.
  6. – Cover the bowl in plastic wrap and allow to sit in the refrigerator for a minimum of 15 minutes (or preferably overnight) before serving.
  7. Makes 8-10 servings.