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Vegan Coleslaw Recipe

Vegan Coleslaw Recipe

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Prep Time 20 minutes
Total Time 20 minutes
Servings: 4 servings
Calories: 152
Ingredients Method Notes

Ingredients
  

  • 3 cups shredded green cabbage
  • 2 cups shredded red cabbage
  • 1 cup grated carrot
  • ¼ cup thinly sliced red onion
  • 2 tablespoons chopped fresh parsley
  • ½ cup raw cashews, soaked and drained
  • ¼ cup fresh lemon juice
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon maple syrup
  • ½ teaspoon fine sea salt
  • ¼ teaspoon black pepper
  • ¼ cup water

Method
 

  1. Soak cashews in hot water 20 min, then drain. Blend with lemon juice, vinegar, mustard, maple, salt, pepper, and water until completely smooth and pourable.
  2. Shred cabbages, grate carrot, slice onion, and toss in a large bowl with parsley.
  3. Pour dressing over vegetables and toss thoroughly until everything is glossy. Let rest 5 minutes, toss again, and adjust salt.
  4. Cover and refrigerate at least 30 minutes. Toss once more, garnish with extra parsley and pepper, and serve cold.

Notes

Chilling gives the dressing time to thicken and the cabbage a chance to soak up flavor without losing its crunch. For the best texture, let it rest at least 30 minutes, but you can go as long as overnight. If the dressing firms up too much after refrigeration, stir in a tiny splash of cold water.