Southern-Style Creamy Vegan Coleslaw

1.

Start by combining the chopped green cabbage and red cabbage in a large bowl. Sprinkle the 2 teaspoons of kosher salt over the cabbage and gently massage it with your hands for about 3 minutes until the cabbage feels soft and wilted. This step is crucial as it breaks down the cabbage fibers, giving you that perfect coleslaw texture.

2.

Once the cabbage is wilted, transfer it to a colander and rinse it under cold water to remove excess salt. Place a plate on top of the cabbage and weigh it down with a 28-ounce can, allowing it to drain for about an hour. This helps to remove any extra moisture, ensuring your coleslaw isn’t watery.

3.

After an hour, rinse the cabbage again and transfer it to a large mixing bowl. Add the grated carrot, sliced green bell pepper, and sliced red onion to the bowl. Use your clean hands to mix everything together until well combined.

4.

In a small bowl, whisk together the vegan mayonnaise, unseasoned rice vinegar, apple cider vinegar, raw cane sugar, molasses, and whole-grain mustard. This dressing will bring a rich, tangy flavor to your coleslaw. Pour the dressing over the cabbage mixture and sprinkle in the celery seeds. Mix everything thoroughly so that the slaw is evenly coated and looks well-moistened.

5.

Cover the bowl and refrigerate the coleslaw for at least an hour. This allows the flavors to meld together beautifully. When you're ready to serve, bring the coleslaw to room temperature and give it a good toss. If you prefer a bit more dressing, feel free to add it at this stage.