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A great, creamy coleslaw recipe is always the perfect addition to any recipe collection. And with all the amazing vegan mayos hitting the grocery store shelves, it has never been easier to make.

It can be the perfect side for a summer picnic or a spicy Jamaican chickpea and potato curry, a crunchy topping for a pulled barbecue jackfruit sandwich, or a tasty replacement for sour cream on a baked potato.

In the summer, one of my favorite accompaniments to a fluffy baked potato is coleslaw; add a side of heated up vegetarian baked beans and you've got yourself a filling and super nutritious easy weeknight meal. And if your physician is telling you to get more leafy greens on your plate, this is delicious way to do so.

Creamy Coleslaw

Serves 4

3/4 cup vegan mayonnaise

2 tablespoons cider vinegar

1 tablespoon maple syrup

1/4 teaspoon salt

Pepper

4 cups thinly sliced green cabbage (about 1/4 large head)

1 cup shredded carrot (about 1 large carrot)

3 green onions, thinly sliced

1. Whisk together mayonnaise, vinegar, maple syrup, salt and a pinch of pepper in a large bowl.

2. Add cabbage, carrot and green onions; toss well to coat evenly.

Tasty tips

--If you don't have a sharp knife or food processor, slicing cabbage thinly can be tricky. Instead, shred it using a large holed grater.

--Instead of sliced cabbage, you can substitute with a bag of coleslaw mix.

--For extra crunch, add a 1/4 cup of sunflower seeds.

--The dressing might not seem like enough at first, but let it sit for a few minutes. The cabbage will soften slightly, release its natural water and loosen the dressing.

(Kary Osmond is a Canadian recipe developer and former television host of the popular daytime cooking show "Best Recipes Ever." Her easy recipes include helpful tips to guide you along the way, and her love of plant-based cooking offers healthy alternatives to some of your favorite dishes. Learn more at www.karyosmond.com.)