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!
Servings 4 people
Calories 190kcal
Ingredients
- 6 cups shredded green cabbage
- 1 packet broccoli slaw
Creamy Vegan Coleslaw Dressing
- 1/2 cup Unsweetened Plain Dairy Free Yogurt see post for suggestions
- 1/3 cup white wine vinegar or Apple cider vinegar
- 1 tbsp. maple syrup or 1 pitted medjool date
- 1 tbsp. almond butter or tahini
- 1 tbsp. italian seasoning
- 2 tbsp. olive oil
- 1 tsp. garlic powder
- 1/2 tsp sea salt
Instructions
- 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.
Video
Notes
Other vegetables that would be good in this slaw:
- Shredded purple (red) cabbage
- Shredded brussel sprouts
- Shredded kale
- Thinly sliced bell pepper
- 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.
- 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
Calories: 190kcal | Carbohydrates: 19g | Protein: 5g | Fat: 11g | Fiber: 6g | Sugar: 6g
