The Whole Food Plant Based Cooking Show
Vegan Confetti Coleslaw
Calories: 128kcal
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!
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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.
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Nutrition
Calories: 128kcal | Carbohydrates: 19g | Protein: 5g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 104mg | Potassium: 506mg | Fiber: 5g | Sugar: 10g | Vitamin A: 2724IU | Vitamin C: 138mg | Calcium: 69mg | Iron: 2mg
