Creamy Vegan Coleslaw

by Jill Dalton

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
Servings 12 people
Prep 10 minutes
Cook 5 minutes
Total 15 minutes

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  • 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.
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Nutrition info

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

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kerry mong July 26, 2020 - 9:21 pm

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

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.

MargieW. October 31, 2021 - 7:35 pm

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!

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

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.

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.

Jill Dalton August 15, 2020 - 5:16 pm

That sounds delicious!

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

mimi September 3, 2020 - 10:07 pm

yum!! Another success. Merci

Laura October 2, 2021 - 6:01 pm

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.

Jill Dalton October 8, 2021 - 12:30 pm

You can omit them

Barb October 8, 2021 - 9:44 am

I hesitate to buy a package of dates and use only one date. What could I substitute for the date?

Jill Dalton October 8, 2021 - 12:28 pm


Nessy Dobiech December 3, 2021 - 10:56 am

I’m loving your salad Jill, I sometimes add apple and sweetcorn as make it very very often.

yermutha September 24, 2022 - 6:16 pm

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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