Creamy Vegan Coleslaw

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Creamy Vegan Coleslaw

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!
5 from 2 votes
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Course Side Dish
Cuisine American
Servings 12 people
Calories 125 kcal

Ingredients
 
 

Dressing

Instructions
 

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

Nutrition

Calories: 125kcalCarbohydrates: 9gProtein: 3gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 5gMonounsaturated Fat: 3gSodium: 26mgPotassium: 214mgFiber: 2gSugar: 4gVitamin A: 1971IUVitamin C: 17mgCalcium: 33mgIron: 1mg

15 thoughts on “Creamy Vegan Coleslaw”

  1. 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.

    1. Hi Karen, and all,
      I have seen other recipes replacing the cashews with canned, rinsed white beans (example: Great Northern Beans). This keeps the creamy texture, and eliminates much of the fat.
      Although I have not tried this myself, it sounds like a good idea.
      Best Wishes & Happy Cooking!

  2. Caitlin Havener

    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

  3. 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.

  4. 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.

  5. 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

  6. I am not familiar with walnuts in coleslaw and am curious WHY? Can I just omit them? It really drives up the Omega 6 fats and cost as well as calories.

  7. The dressing is very tasty ( I used a handful raisins). A package of dates would go quickly in our house since they are so delicious with a walnut 🙂 I usually put toasted walnuts and dried cranberries in a tossed salad and thought cranberries would work in this too! Thank you

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