Creamy Vegan Coleslaw

by Jill Dalton

No summer barbecue is complete without a big bowl of creamy coleslaw. Typically coleslaw is made with a mayonnaise dressing so we changed this up into a super healthy, creamy sauce that you can eat till your heart’s content. Raw cabbage is loaded with nutrients, vitamin C and is great for your digestion so help yourself to an extra large portion!

Vegan Coleslaw

No summer barbecue is complete without a big bowl of creamy coleslaw. Typically coleslaw is made with a mayonnaise dressing so we changed this up into a super healthy, creamy sauce that you can eat till your heart’s content. Raw… Recipes Creamy Vegan Coleslaw European Print Recipe
Serves: 12 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 3.2/5
( 61 voted )

Ingredients

3 cups shredded cabbage
2 cups shredded red cabbage
1 cup shredded carrots
1 cup toasted walnuts
2 tablespoons lemon juice
2 tablespoons white wine vinegar

Dressing
2/3 cup cahews
1 tablespoon lemon juice
1 1/2 tablespoons apple cider vinegar
2 tsp dijon mustard
1 tsp Braggs liquid amino acids
1 medjool date
1/2 teaspoon onion powder
1/2 teaspoon cracked pepper
1/2 cup water

 

Instructions

  1. Add the cabbages, carrots and walnuts to a mixing bowl.
  2. Add the lemon juice and white wine vinegar and stir together with the cabbage mixture.
  3. Add the dressing ingredients to a blender and blend until smooth.
  4. Pour mixture over cabbage and stir all together.
  5. Keep in the fridge in an airtight container for 5-7 days.

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8 comments

kerry mong July 26, 2020 - 9:21 pm

Nice recipe Jill.Come summertime us Antipodean subscribers will be able to use this one!!

Reply
Karen July 27, 2020 - 5:28 pm

This slaw was AMAZING! I’ve never liked slaw because of the sugary sweetness mixed with the cabbage; the date’s sweetness is much more subtle. Chilled the next day is even better. Unfortunately, I just discovered using Cronometer that with my macros set to 13% Fat, one serving gives me more than 50% of my fat calories for the day. If that wasn’t the case, I’d eat this for three meals a day.

Reply
Caitlin Havener July 28, 2020 - 9:39 am

A great way to get kids to eat a salad! It is colorful, crunchy and creamy-perfect! Thank you so much for sharing this recipe with us, I will definitely try it on these hot summer days!

❤ Caitlin
cleancookingcaitlin.com

Reply
C August 13, 2020 - 9:47 am

Fantastic!! I just got a red cabbage from someone at my vegetable garden and wanted to make a coleslaw. This taste really good.
Thank you for all you do.

Reply
Mo August 15, 2020 - 11:07 am

Thank you Jill! You come up with such great usable, quick and easy recipes.

This would be a great base for oriental salad too; by adding in chopped snow peas, green onion, sliced almonds, wonton strips, ginger and garlic.
Perhaps use lime instead of lemon.

Reply
Jill Dalton August 15, 2020 - 5:16 pm

That sounds delicious!

Reply
Delilah Treft August 16, 2020 - 7:39 pm

Made this coleslaw and took it to church potluck. No one dared to take it. I thought it had too much red cabbage and carrots for the green cabbage. I’ll try it again and do different proportions.
I am also new to this site and am having trouble logging in. I need some help with that. Thanks

Reply
mimi September 3, 2020 - 10:07 pm

yum!! Another success. Merci

Reply

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