• 3 cups finely shredded green cabbage
  • 2 medium sized unpeeled carrots, grated
  • 1 medium sized red onion, finely chopped
  • 1 cup finely shredded red cabbage (optional)
  • 2 tbsp chopped fresh herbs of choice (parsley, dill)
  • 1 cup vegan mayonnaise
  • ½ tsp unrefined salt
  • ½ – ¾ tsp crushed black pepper (kali mirch) powder


Mix all ingredients together in a large bowl. Adjust seasoning if required. Chill in the refrigerator for about half an hour. Serve.


If the salad is too dry, add more vegan mayonnaise. The mayonnaise will also have salt. Therefore, taste the coleslaw and add salt only if required.

Serves 8