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Dairy Free Vegan Coleslaw
This simple vegan coleslaw is the perfect side dish! Easy to make, ready in minutes, this healthy coleslaw is, dairy free, has no mayo, paleo, low carb and whole30 compliant!
Shred the cabbage using a sharp knife or a spiralizer.
Add 1 bag of broccoli slaw to the shredded cabbage and stir to combine
Creamy Vegan Coleslaw Dressing
Combine the ingredients for the Creamy Vegan Coleslaw Dressing in a small blender or in a mason jar with an immersion blender.
Pour the dressing over the cabbage and broccoli slaw mixture. Stir well and serve cold.
Notes
Other vegetables that would be good in this slaw:
Shredded purple (red) cabbage
Shredded brussel sprouts
Shredded kale
Thinly sliced bell pepper
Spiralize a cabbage:
Remove the outer leaves
Place the core of the cabbage into the prongs on the handle and the top of the cabbage into the blade.
Once the cabbage is secure, shred shred shred.
Shred cabbage with a really sharp knife.
Cut the cabbage in half at the base, creating 2 heads that can be stable on the countertop.
Stand the cabbage up on it’s thick stem and carefully cut out the thick stem using a upside down V-shaped cut
Lay the cabbage flat on the counter and chop the cabbage into thin ribbons. You may need to clear your cutting board occasionally if it get over-crowded.
Nutrition Information
Nutrition Facts
Amount per Serving
Calories
190
Fat
11
g
Carbohydrates
19
g
Fiber
6
g
Sugar
6
g
Protein
5
g
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database.
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