Morning made better

Because long live the picnic! Cool, tangy, and refreshing, coleslaw is an integral part of summer for many people. Like other staples of American cuisine, coleslaw has a complex history. The name derives from the Dutch “koosla,” meaning “cabbage salad,” and was given to a dish made from shredded cabbage popular among immigrants from the Netherlands who founded the colony of New York. However, the dish itself may have roots that date back to the Roman Empire. Records exist of a dish served in ancient Rome made with a base of finely cut cabbage as well as spices, eggs, and vinegar.

You may think that vegan coleslaw must consist of just bare vegetables, but that is not true. Coleslaw is a versatile dish, with shredded cabbage being the only constant. In addition to the inclusion of other vegetables, such as bell peppers or carrots, serving coleslaw with a vinaigrette dressing rather than one made with eggs is another common variation. Not only that, but those who crave the creamy texture of mayonnaise can substitute a yogurt coleslaw dressing.

Apple cider vinegar adds a tangy zip to coleslaw dressing. Not only that, but it also offers potential health benefits. It is really made from apples that are fermented with alcohol and yeast to produce acetic acid, which accounts for 5% to 6% of the total content and may help to improve heart health, regulate blood sugar, and aid weight loss.

Dijon mustard gets its name from the city in France where it originated, although now it is also produced in other locations. One of the qualities that set Dijon mustard apart is that it is made with verjuice, i.e., wine made from immature grapes. Because it is made from black or brown mustard seeds rather than yellow or white ones, as well as a particular spice blend, it has a more intense flavor than the yellow mustard many people are familiar with. It is also distinguishable from yellow mustard because of its less vibrant color.


  • 1 cup Unsweetened Plain Cashewmilk Yogurt
  • 1 tablespoon Dijon mustard
  • 1 teaspoon maple syrup
  • 1 tablespoon lemon juice
  • 1 teaspoon apple cider vinegar
  • ½ teaspoon celery salt
  • Cracked black pepper


  • Whisk all dressing ingredients in a small bowl until smooth. Toss through coleslaw until coated.
  • Store dressing in the refrigerator for up to one week.
Tangy vegan dressing being poured over a bowl of shredded coleslaw veggies