Vegan Coleslaw
This crunchy and creamy vegan coleslaw uses a tangy apple cider vinegar dressing instead of traditional mayo making it light yet full of flavor. It is the perfect plant-based side dish for summer cookouts, sandwiches, and tacos that even non-vegans will love.
A crisp and creamy tangy vegan coleslaw made without any mayo or dairy products.
Nutrition per serving
Ingredients
base
dressing
Instructions
Blend the Creamy Dressing
Drain soaked cashews and blend with apple cider vinegar, maple syrup, Dijon mustard, celery seed, salt, and 4 tablespoons of water until completely smooth and creamy. Adjust consistency and seasoning to taste.
Shred the Vegetables
Finely shred green and purple cabbage using a mandoline or sharp knife for the best texture. Grate the carrots using a box grater. The finer the shred the more tender and pleasant the coleslaw will be.
Combine the Slaw
Place all shredded vegetables in a large bowl and pour the cashew dressing over them. Toss thoroughly to make sure every strand of cabbage is coated with the creamy tangy dressing.
Chill Before Serving
Cover and refrigerate the coleslaw for at least 30 minutes before serving. The resting time allows the cabbage to soften slightly and the flavors to develop into a more cohesive and delicious slaw.
Substitutions
Common mistakes
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