Creamy Vegan Coleslaw

creamy vegan coleslaw

High in vitamin C and sulphur, cabbage is known for boosting our body’s immune defence all while promoting healthy detoxification, digestion & beautiful skin. The sulphur rich compounds in cabbage are often recognised as beautifying nutrients since they effectively promote health hair, skin & nails. Aside from the beauty bits, cabbage also contains a variety of beneficial gut nutrients – including glucosinolates, antioxidants and glutamine – that actively support the health of our stomach and intestinal linings.

Coleslaw dressing is, in my opinion, the most important thing about a coleslaw. It is what makes it either delicious or just plain boring. And this dressing is my favourite part. Creamy, yet dairy free and it gives the coleslaw a great punch. But it isn’t your typical coleslaw dressing made with mayo and oil… instead it gets its creaminess from a detox-friendly combination of almonds and pine nuts mixed with fresh lemon juice, garlic & mustard. It is healthy, full of nutrients and seriously tasty! And the best thing about coleslaw is that it is just as good, if not better, the day after and makes a perfect picnic food.

creamy vegan coleslaw

Creamy Vegan Coleslaw
5.0 from 3 reviews
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Recipe type: Salad
Author:
Prep time:
Total time:
Serves: 4
Ingredients
Coleslaw Salad
  • 2 cups shaved red cabbage
  • 2½ cups shaved green cabbage
  • 2 medium sized carrots, shredded (optional)
  • 3 spring onions, finely sliced
  • 1 cup rocket
  • 2 tbsp toasted sesame seeds
Dressing
  • ⅓ cup blanched almonds/cashews
  • 3 tbsp pine nuts (alternatively you can use extra almonds/cashews)
  • ½-1 tsp sea salt
  • ½ tsp wholegrain mustard
  • 1-2 tsp maple syrup or honey (OPTIONAL)
  • 1 tbsp apple cider vinegar
  • 1-2 cloves garlic, crushed
  • 3 tbsp lemon juice
  • ½-3/4 cup water
  • pinch pepper
Instructions
  1. Wash and shred cabbage. Combine with spring onion and carrots (if using) in a large bowl and mix well.
  2. In a high speed blender, combine all dressing ingredients and blend until completely smooth. Add salt & pepper to taste and add water until desired consistency is reached.
  3. Pour the coleslaw dressing over the coleslaw salad and combine well using a spoon.
  4. Add rocket leaves and sprinkle with sesame seeds before serving.
  5. Keeps well in a sealed container in the fridge for up to 3 days.

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9 Responses to Creamy Vegan Coleslaw

  1. Kacey says:

    i LOVE coleslaw and i LOVE LOVE LOVE the looks of your coleslaw… perhaps your baby girl is giving you a craving for a good ole fashioned american bbq 😉 we might need to make that happen!

  2. Sara Kashlan says:

    Your photos of the coleslaw are so gorgeous! I’m totally starting to crave it now. I will def be making this healthy version asap!

  3. Regina, I simply CANNOT wait to make your coleslaw dressing! Being an ultra healthy eater like yourself, I’ve been trying for years to make a coleslaw dressing that I really really like, to no avail.

    Thank You!

  4. Amoree Lovell says:

    YUM! I eating this as I type and my tastebuds are very happy. I used a yellow onion instead of spring onion (for some bite) and didn’t add salt. Thank you for sharing this recipe.

  5. Greg says:

    Honey is not Vegan.
    I added a few capers to mine and it gave it a nice twist!

  6. Cheryl Northrup says:

    I made this dressing tonight and used over bagged cole slaw, and it was delicious. Thank you!

  7. donna says:

    Excellent!

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