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A classic, crunchy coleslaw made completely vegan! This creamy, tangy side dish uses a simple nut-free dressing and is perfect for picnics, barbecues, or topping sandwiches. Ready in just 10 minutes.
For 4 servings
Prepare the dressing
Combine the vegetables
Mix and chill the slaw
Serve
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A classic, crunchy coleslaw made completely vegan! This creamy, tangy side dish uses a simple nut-free dressing and is perfect for picnics, barbecues, or topping sandwiches. Ready in just 10 minutes.
This american recipe takes 10 minutes to prepare and yields 4 servings. At 134.55 calories per serving with 1.73g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or side.
Use a 14-ounce bag of pre-shredded coleslaw mix instead of shredding your own cabbage and carrots.
For a lower-fat version, reduce the vegan mayonnaise to 2 tablespoons and add 2 tablespoons of unsweetened almond milk to thin the dressing.
Add 1/2 cup of finely diced apple or a handful of raisins for a touch of natural sweetness and extra texture.
Cabbage is an excellent source of Vitamin C, an antioxidant that helps protect cells from damage and supports a healthy immune system.
Both cabbage and carrots provide dietary fiber, which is essential for good digestion and can help you feel full and satisfied.
This slaw is made without any dairy products, making it a great option for those with lactose intolerance. It is also completely free of dietary cholesterol.
Yes, it can be a healthy choice. It's packed with fiber and vitamins C and K from the cabbage and carrots. The dressing is dairy-free and cholesterol-free, making it a good alternative to traditional coleslaw.
This recipe has approximately 144 calories per 1-cup serving. Most of the calories come from the vegan mayonnaise used in the dressing.
You can store it in an airtight container in the refrigerator for 3 to 4 days. It will be safe to eat, but it will lose its crispness over time as the cabbage releases water.
To make it oil-free, you would need to use an oil-free vegan mayonnaise or substitute the mayo with a dressing made from blended silken tofu or soaked cashews, though the latter would add nuts.
