Vegan Coleslaw
This mayo-free vegan coleslaw is so delightfully crisp and creamy for the perfect picnic side. Its made with rainbow-colored cabbage and carrot shreds tossed in a homemade Vegan Slaw Dressing with a kick! Every colorful bite is a combination of light, tangy, sweet, and mildly zesty flavors. Ready in 20 minutes!
Servings: 4 -6 servings
Calories: 72kcal
Equipment
Ingredients
- 1 serving Slaw Dressing with a Kick
- ½ small green cabbage head regular, savoy, napa
- ¼ small red cabbage head
- 2 large carrots grated
- 2-3 tablespoons of sesame seeds toasted [optional]
Instructions
- If you haven't already, prepare the Dressing recipe!
- For both the green and red cabbages, peel off any wilted, discolored, otherwise undesirable outer leaves. Quarter, core, and slice thinly, but not super duper thin! You don't want your slaw to become mush later after massaging it with the dressing.
- Mix the green cabbage and carrots in a large bowl and place the red cabbage in another bowl. Split the dressing between the two bowls, and massage until the cabbage has softened — about 3 to 5 minutes.
- Cover both bowls, and refrigerate. Ideally, overnight, but give it at least an hour for the cabbage to soften/soak up the dressing.
- If toasting your own sesame seeds: Put the seeds in a single/uniform layer in a dry, non-stick skillet. Heat over low to medium heat for about 3-5 minutes, stirring/moving the skillet frequently. Don't let them burn!
- Remove the bowls at least 10 minutes before serving. Mix the green and red together, and throw in the sesame seeds if you got them.
- Enjoy your slawesome side dish!
Notes
- Don't slice too thin: Don't slice your cabbages too thinly, otherwise, the salad will become mushy when combined with the dressing.
- Add dressing gradually: Before you dump ALL the dressing into the bowls, try reserving some. Massage with most of the dressing, and if it needs more or you like your slaw well-dressed, then put the rest in. Remember, you can always add more later, so you don't end up with a soupy slaw.
- Stir sesame seeds while toasting: When toasting the sesame seeds, make sure to stir and move them frequently in the hot pan to prevent them from burning.
- Transport it separately: If you are making your vegan coleslaw to go, put the green/carrot mix on top of the red, and mix once at your destination. Place the seeds in a small plastic bag/glass jar, which you can throw right on top of the cabbage in your large bowl.
- Prep ahead: Everything can be chopped and sliced ahead of time. You can even make the dressing in advance and store it in the fridge.
- Use pre-shredded veggies: No time for shredding? Buy a bag of coleslaw mix instead. This will significantly reduce your prep time.
Nutrition
Calories: 72kcal | Carbohydrates: 12g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 1mg | Sodium: 55mg | Potassium: 372mg | Fiber: 4g | Sugar: 6g | Vitamin A: 6497IU | Vitamin C: 55mg | Calcium: 103mg | Iron: 1mg
