Vegan Coleslaw From Scratch (No Mayo)
Servings:8 servings
This vegan coleslaw is easy to make from scratch and features a simple homemade dressing with that classic, cool and creamy blend of tang and sweetness. It's the perfect side dish for BBQs, potlucks, and weekly meal prep!
Ingredients
- 5 cups shredded green cabbage - about 10 oz. or half of a medium size head
- 2–3 cups shredded red cabbage - about 5 oz.
- 1 large carrot - peeled and shredded
For the dressing:
- ¾ cup raw cashews - see Notes for subs
- ⅓ cup water
- 2 Tablespoons sugar
- 2 Tablespoons fresh lemon juice
- 2 Tblespoons apple cider vinegar
- 2 teaspoons distilled white vinegar
- 1 teaspoon fine sea salt
- ¼ teaspoon onion powder
- ⅛ teaspoon garlic powder
- ½ teaspoon celery seed
- black pepper - to taste
Instructions
- Make the dressing: In a blender combine all dressing ingredients except celery seed and black pepper. Blend on high until smooth, scraping down the sides of the blender as needed. Taste and adjust the acids, sugar, and salt, if desired. Note that the dressing should taste very bold at this point and will mellow as it sits. Add the celery seed and black pepper, and stir to combine.
- Combine the shredded cabbage and carrot in a large mixing bowl. Toss with half of the dressing, then add more dressing until it's as creamy as you like.
- If you have time, refrigerate the coleslaw for 30 minutes before serving (or up to 4 hours). Store leftover slaw in an airtight container in the fridge for up to 3-4 days.
Notes
Substitutions:
The cashews may be replaced with ⅔ cup raw sunflower seeds.
Alternatively, make the dressing with your favorite vegan mayo by combining ¾ cup mayo, 2 tablespoon apple cider vinegar, 2 tablespoon sugar, 1 tablespoon lemon juice, and ¼ teaspoon each salt, black pepper, and celery seed. Whisk until smooth, then taste and adjust as desired.
About 16 oz. of bagged coleslaw mix may be used instead of freshly grated.
Make-ahead tip: Shred the veggies and make the dressing up to 1 day in advance. Store the two separately in the fridge, then combine a few hours before serving.
Evenly sized shreds: Use a food processor or mandolin for the most evenly shredded cabbage. Go with long, thin shreds, or use a knife to trim the cabbage into even smaller pieces, which makes it easier to eat.
Nutrition
Calories: 105kcal | Carbohydrates: 14g | Protein: 3g | Fat: 5g | Cholesterol: 0mg | Fiber: 3g | Sugar: 7g
