Soul Slaw Recipe

Prepare the cabbages: remove any wilted outer leaves. Thinly shred the green and red cabbage using a sharp knife, mandoline, or food processor until you have about 6 cups combined. Place in a large mixing bowl.

Add the carrot and sliced green onions to the bowl with the shredded cabbage. Toss to distribute evenly.

Sprinkle 1/2 teaspoon of the salt over the cabbage mixture and toss again. Let sit for 5–10 minutes to slightly soften the cabbage and draw out moisture.

Whisk the dressing

In a medium bowl or mason jar combine vegan mayonnaise, apple cider vinegar, maple syrup, lime juice, Dijon mustard, and Sriracha. Add smoked paprika, ground cumin, garlic powder, onion powder, remaining 1/2 teaspoon fine sea salt, black pepper, and neutral oil. Whisk vigorously (or shake in the jar) until smooth and emulsified.

Taste the dressing and adjust: add more maple syrup for sweetness, more Sriracha for heat, or a splash more vinegar or lime for brightness. The final dressing should be slightly sweet, slightly tangy, and lightly spicy.

If the dressing is too thick, thin with 1–2 teaspoons of water or more lime juice until it reaches a creamy but pourable consistency.

Pour about three-quarters of the dressing over the cabbage mixture and toss thoroughly to coat all vegetables. Reserve the remaining dressing for serving or to adjust seasoning after resting.

Taste the dressed slaw and adjust salt, pepper, or heat as needed. If it needs more sweetness or tang, add small increments of maple or vinegar/lime and toss again.

Let the slaw rest for at least 15 minutes at room temperature (or refrigerate 30–60 minutes) to allow flavors to meld and cabbage to soften slightly. Give it a final toss before serving.

Just before serving, sprinkle toasted seeds and extra cilantro leaves over the top. Serve with lime wedges on the side for extra brightness.

Use Soul Slaw as a side for grilled vegetables, BBQ jackfruit, vegan sandwiches, tacos, or as a crunchy topping for bowls.