Creamy Vegan Coleslaw
Recipe type: Salad
Prep time: 
Total time: 
Serves: 4
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
  • 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
  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.
Recipe by Nyoutritious at