Description
Vegan coleslaw comprises of shredded cabbage and vegan mayonnaise, retaining its creamy texture. You can also opt for salad dressing or pickling solution.
Ingredients
Units
Scale
SALAD
- 1/2 red cabbage, shredded
- 1/2 white cabbage, shredded
- 4 carrots, peeled and grated
- 125ml (1/2 cup) mixed seeds
- 8 spring onions, finely chopped
DRESSING
- 300g (3/4lb) raw cashews
- 60ml (1/4 cup) olive oil
- 1 lemon, juiced
- 15ml (1 tbsp) Dijon mustard
- 30ml (2 tbsp) sugar
- 2.5ml (1/2 tsp) garlic powder
- 2.5ml (1/2 tsp) cumin
- 1.25ml (1/4 tsp) celery salt
- 1.25ml (1/4 tsp) salt
Instructions
- Place the cashews in a bowl and cover with water. Soak them for at least an hour.
- Drain the nuts then pour into a food processor along with 250ml (1 cup) water and the rest of the dressing ingredients.
- Blend until smooth. Add splashes of water in case the dressing is too thick, then season to taste.
- Mix the vegetables and seeds in a large salad bowl.
- Pour the dressing over and stir until everything is covered.
- 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.
- Prep Time: 30 minutes
- 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