Easy Vegan Coleslaw
User Reviews
5
Easy Vegan Coleslaw
Description
The dressing is made by soaking raw cashews until soft, then blending them with water, maple syrup, both white and apple cider vinegar, diced onion, brown mustard, celery salt, and seasoning. The result is a thick, creamy dressing that combines acidity, sweetness, and a hint of spice.
Shredded cabbage and carrots are tossed with this dressing and can be served immediately or chilled to allow flavors to meld. The texture remains crisp and refreshing due to the raw vegetables, balanced by the richness of the cashew dressing.
This vegan coleslaw pairs well with various dishes such as sandwiches and baked beans and keeps refrigerated for several days. It is not suitable for freezing.
For those avoiding nuts, store-bought or homemade vegan mayonnaise can replace cashews in the dressing, with appropriate adjustments to flavor balance.
Ingredients
DRESSING
- 1 cup cashews soaked in very hot water 1 hour, or in cool water 6 hours or overnight, raw
- 1/3 cup water
- 1 Tbsp maple syrup (plus more to taste // sub sweetener of choice, e.g. stevia or organic cane sugar)
- 2 tsp brown mustard or yellow mustard, spicy
- 1 1/2 Tbsp white vinegar
- 2 tsp apple cider vinegar
- 3 Tbsp onion chopped, yellow or red
- 1/2 tsp celery salt (or seeds // if using seeds, add more salt to taste)
- sea salt to taste
- black pepper to taste
SLAW
- 2 cups carrot shredded
- 4 cups cabbage packed, shredded, red or green
Instructions
- Soak cashews. Then drain thoroughly and add to a high-speed blender along with water, maple syrup, mustard, white vinegar, apple cider vinegar, onion, and celery salt (or seeds).
- Blend on high until creamy and smooth, scraping down sides as needed. If too thick, add more water to thin. If too thin, you can compensate by adding more (raw) cashews (they don't need to be soaked).
- Taste and adjust flavor as needed, adding salt and pepper to taste, more celery salt or seeds for more pronounced celery flavor, onion for bite, maple syrup for sweetness, mustard for tanginess, or vinegar for acidity.
- Add carrot and cabbage to a mixing bowl and top with dressing. Toss to combine. Enjoy immediately or store covered in the refrigerator to chill - about 4 hours.
- Store leftovers covered in the refrigerator up to 4-5 days. Not freezer friendly. Perfect for pairing with things like Vegan Pulled Pork Sandwiches, Vegan Baked BBQ Beans, and Chickpea Sunflower Sandwich!
Notes
- To make nut-free, substitute 1 cup vegan mayonnaise for the cashews and adjust flavorings accordingly.
- This version is adapted from Barefeet in the Kitchen.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12(1/2-cup servings)
Amount Per Serving
Calories 83 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 83 | 4% |
| Carbohydrates | 8g | 3% |
| Protein | 2g | 4% |
| Fat | 4g | 6% |
| Cholesterol | 0mg | 0% |
| Sodium | 131mg | 5% |
| Potassium | 218mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 3895IU | 78% |
| Vitamin C | 18.3mg | 20% |
| Calcium | 26mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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