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Vegan Recipe

Vegan Coleslaw


  • Author: Michelle Minnaar
  • Prep Time: 30 minutes
  • Total Time: 30 minutes
  • Yield: 8 1x

Description

Vegan coleslaw comprises of shredded cabbage and vegan mayonnaise, retaining its creamy texture. You can also opt for salad dressing or pickling solution.


Scale

Ingredients

SALAD

  • ½ red cabbage, shredded
  • ½ white cabbage, shredded
  • 4 carrots, peeled and grated
  • 125ml (½ cup) mixed seeds
  • 8 spring onions, finely chopped

 

DRESSING

  • 300g (¾lb) raw cashews
  • 60ml (¼ cup) olive oil
  • 1 lemon, juiced
  • 15ml (1 tbsp)  Dijon mustard
  • 30ml (2 tbsp) sugar
  • 2.5ml (½ tsp) garlic powder
  • 2.5ml (½ tsp) cumin
  • 1.25ml (¼ tsp) celery salt
  • 1.25ml (¼ tsp) salt

Instructions

  1. Place the cashews in a bowl and cover with water. Soak them for at least an hour.
  2. Drain the nuts then pour into a food processor along with 250ml (1 cup) water and the rest of the dressing ingredients.
  3. Blend until smooth. Add splashes of water in case the dressing is too thick, then season to taste.
  4. Mix the vegetables and seeds in a large salad bowl.
  5. Pour the dressing over and stir until everything is covered.
  6. Serve immediately, or let the salad chill in the fridge until when needed.

Notes

  • Use any seeds you fancy, such as sunflower, sesame, pumpkin, etc.
  • Category: Side Dish
  • Cuisine: Dutch

Nutrition

  • Serving Size: 1 serving
  • Calories: 348
  • Sugar: 5.8 g
  • Sodium: 949 mg
  • Fat: 23.6 g
  • Saturated Fat: 4.2 g
  • Carbohydrates: 18.6 g
  • Fiber: 3.1 g
  • Protein: 9.1 g