Healthy Vegan Coleslaw
Elevate your next meal with this Healthy Vegan Coleslaw, a vibrant, nutrient-packed twist on the classic side dish! Featuring a crisp blend of green and purple cabbage, sweet shredded carrots, and zesty red onion, this dish is not only colorful but also brimming with flavor and health benefits. The creamy, dairy-free dressing—made with soaked cashews, Dijon mustard, apple cider vinegar, and a hint of maple syrup—is velvety smooth and perfectly balances tanginess and sweetness. Ready in just 20 minutes and completely plant-based, this guilt-free coleslaw is ideal for picnics, barbecues, or as a refreshing companion to your favorite vegan mains. Gluten-free, creamy, and irresistibly crunchy, this wholesome side dish will quickly earn a top spot in your recipe repertoire!
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Recipe Information
Ingredients
- 4 cups (shredded) Green cabbage
- 2 cups (shredded) Purple cabbage
- 1 cup (shredded) Carrots
- 1 small (thinly sliced) Red onion
- 2 tablespoons (chopped) Fresh parsley
- 0.25 cup (soaked in hot water for 20 minutes) Raw cashews
- 1 teaspoon Dijon mustard
- 3 tablespoons Apple cider vinegar
- 1 tablespoon Maple syrup
- 0.25 cup Unsweetened plant-based milk
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon (or to taste) Salt
- 0.25 teaspoon (or to taste) Black pepper
Instructions
Start by preparing the vegetables. Shred the green and purple cabbages, and transfer them to a large mixing bowl.
Peel and shred the carrots, then add them to the mixing bowl along with the thinly sliced red onion and chopped parsley. Toss to combine evenly.
Prepare the dressing. Drain the soaked cashews and transfer them to a blender or food processor.
Add the Dijon mustard, apple cider vinegar, maple syrup, unsweetened plant-based milk, garlic powder, salt, and black pepper to the blender with the cashews.
Blend the dressing until completely smooth and creamy. If needed, add a splash of water to reach your desired consistency.
Pour the dressing over the shredded vegetables and toss thoroughly to coat everything evenly.
Taste and adjust seasoning with additional salt, pepper, or a touch of apple cider vinegar if desired.
Chill the coleslaw in the refrigerator for at least 10 minutes to allow the flavors to meld.
Serve immediately or store covered in the refrigerator for up to 3 days.
Nutrition Facts
Calories |
436 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.7 g | 19% | |
| Saturated Fat | 2.4 g | 12% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1500 mg | 65% | |
| Total Carbohydrate | 69.7 g | 25% | |
| Dietary Fiber | 16.3 g | 58% | |
| Total Sugars | 38.7 g | ||
| Protein | 13.3 g | 27% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 340 mg | 26% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 1726 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
