Easy Coleslaw Recipe (Vegan)
This Easy Coleslaw Recipe (Vegan) is made with cabbage, carrots, purple cabbage and finished off with dressing made of cashews, dijon mustard, vinegar or lemon and some basic seasonings
Servings 8
Ingredients
- 1 head small size green cabbage shredded
- 1/2 head small purple cabbage
- 3 Large Carrots shredded
To make dressing
- 30 Cashews
- 3 Cloves Garlic
- A Pinch Salt
- 1 tsp Black Pepper powder
- 2 tbsp Lemon juice
- 1 tsp Apple cider vinegar
- 2 tsp Dijon mustard
- 2 tsp Maple syrup
- As required Water
- Handful coriander leaves for garnish
Instructions
Make the dressing
- For that grind raw cashews in a mixer jar to make a fine powder.
- To this add lemon juice, apple cider vinegar, maple syrup, Dijon mustard, pepper powder and salt. Add required amount of water to adjust the consistency.
- Transfer to a glass jar/container and refrigerate to cool before using. While serving, adjust the consistency by adding more water, if required.
Prep the veggies
- Shred the green and purple cabbage using a sharp knife, or thinly slice them using a mandoline slicer.
- Next, julienne the carrots or shred them.
Toss together
- In a big bowl transfer the shredded carrots and cabbage and add the prepared chilled dressing. Toss well to coat.
- Taste it and adjust the seasonings. In the last, add chopped coriander leaves.
- We prefer to have our coleslaw chilled so place the bowl in the fridge for an hour before serving.
Notes
1. Always pat dry your cabbage after washing it thoroughly as it may leave water after dressing is mixed into it.
2. You can make coleslaw ahead, but don't add the dressing until you are ready to serve it. Otherwise your slaw turns soggy.
3. Adding pineapple chunks or Apple juliennes makes it more tasty.
4. You may add store bought Mayonnaise if not vegan. Or can use Vegan mayo also.
5. You may add raisins and seeds of your choice. I haven't.