Just like potato salad, coleslaw can tend to be boring.

Like an afterthought, pretty much.

An afterthought consisting of mayo with bits of cabbage floating around in there… somewhere.

But coleslaw doesn’t have to be a sad state of affairs.

To be completely honest, I’d happily devour a very large bowl of this collard slaw for dinner and be completely content.

Especially during the summer.

Who needs hot dogs anyway?

This healthy coleslaw is packed with a variety of refreshing veggies.

Of course there’s some crisp shredded green cabbage going on.

But dark green collards steal the spotlight this time around.

Let’s not forget crunchy grated carrots for a bit of color!

Sliced scallions contribute even more flavor.

Plump raisins introduce some natural sweetness.

And toasted almonds add a pop of nuttiness, plus a dose of protein.

Did I mention this slaw is vegan?

Well yep, it sure is.

Thanks to vegan mayo.

Whisk in some pure maple syrup, zesty lemon juice, a pinch of salt, and fresh ground black pepper then you’re good to go.

Just try to be patient and wait 30 minutes for the flavors to marry before you merrily stuff it all into your face.

P.S. Before you dump allll the dressing on, gently mix everything together then determine if you actually need every last drop.

P.P.S. The original recipe is from PCC, I just had to add toasted almonds and swap in maple syrup for the granulated sugar.

P.P.P.S. Here’s a mostly healthy and very tasty potato salad recipe to go with this mostly healthy and very tasty coleslaw.