Vegan Confetti Coleslaw
Indulge in a burst of colors and flavors with our delightful Plant-Based Confetti Coleslaw! ? Packed with a medley of fresh vegetables and crunchy textures, this coleslaw recipe is perfect for adding a touch of happiness to any meal or gathering. Whether you're hosting a potluck or just looking for a refreshing side dish, our Plant-Based Confetti Coleslaw is the ultimate choice. Get ready to celebrate your salad!
Equipment
Ingredients
Coleslaw
- 3 cups red cabbage finely diced
- 3 cups green cabbage finely diced
- 2 cobs corn kernels cut off
- 1 red bell pepper diced
- 1 orange bell pepper diced
- 1 bunch green onions sliced
Dressing
- ⅓ cup cashews or almonds, or cooked cauliflower
- 2 tbsp lemon juice
- 1 tbsp apple cider vinegar
- 2 deglet dates
- 1 tsp dijon mustard
- 1 tsp white miso
- ½ tsp onion powder
- ¼ cup water
- 1 tsp dill weed
Instructions
- Add all coleslaw ingredients to a large mixing bowl.
- Add all dressing ingredients except for the dill weed to a blender and blend until creamy.
- Pour dressing over coleslaw and stir well.
- Keep in an airtight container in the fridge for up to a week.
Nutrition
Calories: 128kcalCarbohydrates: 19gProtein: 5gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 104mgPotassium: 506mgFiber: 5gSugar: 10gVitamin A: 2724IUVitamin C: 138mgCalcium: 69mgIron: 2mg
Yum! This will go on my regular rotation ?
Yum! This will go on my regular rotation ?
Yum! This will go on my regular rotation