Vegan Coleslaw

With BBQ season right around the corner, I am craving some creamy coleslaw. To me, there is nothing better on top of a Vegan Tempeh Reuben sandwich, inside a BBQ tofu wrap, or on the side with Mexican Street Corn, than a creamy vegan coleslaw. Not only is vegan coleslaw easy to make, but this recipe also tastes just like a creamy coleslaw I remember from before I was plant-based.

In my opinion, the secret to a creamy, delicious vegan coleslaw recipe, is the simple ingredients and the creamy coleslaw dressing.

WHAT VEGETABLES GO INTO A GREAT CREAMY VEGAN COLESLAW RECIPE?

• 3 cups shredded white cabbage (my favorite is Napa cabbage because of its thin, delicate, leaves)
• 1 cup red cabbage, shredded
• 1 1/2 cups shredded carrots
• 1 cup red onion, sliced thin (1 small onion)

In order to make the perfect coleslaw, the more shredded the better, so all the ingredients meld together. 

HOW DO I MAKE A TANGY VEGAN COLESLAW DRESSING?

Again, this dressing is simple with very few ingredients:

• 1/2 cup raw cashews
• 1/4 cup water
•  juice of 1 lemon 
• 1 clove garlic, minced
• 2 Tablespoons apple cider vinegar
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 2 Tablespoons yellow mustard

Next, simply mix the dressing into slaw to make creamy vegan coleslaw. Another bonus to this simple recipe is you can make it ahead of time, dress it, and eat it when you are ready. 

WHAT CAN YOU SERVE VEGAN COLESLAW WITH?

As a side, a sandwich filler, or on a plate with your favorite BBQ dish, coleslaw is a great addition to any meal. 

• Mexican Street Corn
• BBQ Jackfruit Recipe
• Vegan BBQ Pulled Sweet Potato Sandwiches 
• Beet Burger
• Vegan Tempeh Reuben
• Vegan Turkey Sandwich
• BBQ Tempeh
• Vegan BLT
• BBQ Cauliflower

IF YOU DON'T USE NUTS OR YOU ARE ALLERGIC, TRY VEGAN COLESLAW MADE WITH AVOCADO INSTEAD OF NUTS! 

Even though my creamy vegan coleslaw has a small number of cashews, many people are allergic or choose not to eat cashews. With that being said, there is a way to enjoy creamy vegan coleslaw without any nuts. And, you can make this vegan coleslaw recipe in two different ways. One way, for example, is plain, while the other has a Mexican flare perfect for Mexican food. 

When Taco Tuesday comes around, each week, I like to come up with fun ways to make tacos and dress them up. This week, for instance, I decided to dress up my tacos with vegan coleslaw with avocado and cilantro.

If you enjoy the   Avocado Cilantro Cream I use for my Cauliflower tacos,  you will love this dressing as well. 

Although I often use cashews for a cream base or a highly acidic vinegar base for slaw, this one is fresh and flavorful. Not only is it fresh, but the dressing is also tangy with a slight hint of spiciness.

Again, like all my recipes, the spice level is up to you. Because I like it spicy and hot, it means you need to share in my passion, or add spice slowly and taste test. 

WHAT ARE THE MAIN INGREDIENTS IN THE VEGAN COLE SLAW WITH AVOCADO AND CILANTRO? 

Since my tacos are a Mexican theme flavor, I chose fresh vegetables with a crunch as well as flavor. For that reason, I chose white cabbage, purple cabbage, red onion, carrots, red bell pepper, and jalapeno pepper. 

Cabbage, although it may look a lot like lettuce, is actually a member of the broccoli, cauliflower and kale family. According to Healthline, 1 cup of white cabbage contains: 

• Calories: 22
• Protein: 1 gram
• Fiber: 2 grams
• Vitamin K: 85% of the RDI
• Vitamin C: 54% of the RDI
• Folate: 10% of the RDI
• Manganese: 7% of the RDI
• Vitamin B6: 6% of the RDI
• Calcium: 4% of the RDI
• Potassium: 4% of the RDI
• Magnesium: 3% of the RDI

NUTRITIONAL BENEFITS OF VEGAN COLESLAW

Cabbage also helps with inflammation, digestion, and contains antioxidants. As a result, cabbage is better eaten raw than cooked. Even though I love cooked cabbage, as in my Vegan Lentil Cabbage Rolls in the Crock and cabbage soup, the benefits of raw cabbage are astounding. 

The carrots in the vegan coleslaw recipe, not only add vibrant orange color, carrots are high in beta carotene, fiber, vitamin K1, potassium, and antioxidants. Of course, my favorite carrot benefit is its claim to help with weight loss. 

Red peppers, for instance, are high in antioxidants and contribute to 200% of needed vitamin C. Last, but certainly not least, is the jalapeno pepper (my favorite hottie). By far, the jalapeno pepper goes unnoticed for their nutritional benefits, because people simply fear the little peppers. 

Jalapenos, for example, are high in nutrients, but they are also said to help prevent cancers, promote weight, loss, and help to fight infections. One important tip when cooking with jalapenos, always wear gloves and remove the seeds and stem prior to adding to recipes.

Despite the heat, jalapenos do more damage when accidentally rubbed in an eye. So, please, please wear gloves. 

Raw onions, like the other vegetables in the vegan coleslaw recipe, are full of antioxidants, and cancer-fighting properties. The best benefit of raw onions, in my opinion, is aiding in digestive health and improving immune health. With that said, they also bring a savory flavor to any dish.

HOW DO I MAKE THE INCREDIBLE AVOCADO CILANTRO DRESSING? 

First, fresh is always best. If I buy my avocados early in the week, I buy them rock hard, so they ripen over time. If my avocados start to ripen too quickly, I immediately put them in the refrigerator to slow down the ripening process. 

This dressing, however, explodes when using fresh cilantro. Fresh limes, though not always available, are better used from the fruit rather than a bottle of lime juice. When in doubt, opt for fresh. 

Avocado cilantro dressing is not only easy, it only has a few fresh ingredients: avocado, cilantro, apple cider vinegar, water, garlic, and some seasonings. Then, all you have to do is blend it all together in a high-speed blender until smooth. 

Next, simply add the blended dressing to the raw vegetables in the bowl, and toss until everything is coated. 

In order to get the best flavors, dressing the vegan coleslaw with the avocado cilantro dressing as early as possible helps the vegetables absorb the flavors. So, as a general rule, I suggest dressing and hour before serving and leaving in the refrigerator covered until use. 

Taco Tuesday, as always, is just around the corner, so make it a healthy one with some fun additions to your tacos. If you love this slaw, check out the other fun taco recipes and other sauces and fun. 

• Mushroom “Chorizo” Tacos
• Taco Tuesday Skinny Potato Tacos
• Skinny Roasted Cauliflower Tacos with Avocado-Cilantro Cream
• Roasted Vegetable Tacos
• Vegan Oil-Free Lentil Tacos
• Skinny Pico de Gallo
• Vegan 7 Layer Taco Dip

Try these new simple, inexpensive Sweet Potato Tacos shown above with the vegan coleslaw with Avocado and cilantro. You won't be disappointed. 

Love Taco Tuesdays with me, and share your favorite recipes on my Facebook page Vegan Plant-Based Recipe Sharing w/Kathy's Vegan Kitchen

Share this amazing Vegan Coleslaw Recipe with your family and friends. 

Yield: 12 servings

Vegan Coleslaw

Prep Time: 10 minutes

Total Time: 10 minutes

Creamy vegan coleslaw is simple to make and goes well on the side, inside a sandwich or wrap, or as a salad at your next BBQ or picnic. Or, make an avocado & cilantro version without nuts.

Print

Ingredients

• 3 cups green cabbage, shredded
• 1 cup purple cabbage, shredded
• 1 jalapeno, deseeded and deveined, and chopped (optional for a spicy version)
• 1 red bell pepper, sliced thin
• 1 small red onion, cut in half , and cut into thin slices
• 1 1/2 cup shredded carrots

Avocado and Cilantro Dressing (nut-free options)

• 1 large or 2 small ripe avocados, pit and fresh removed
• 1/2 cup cilantro (packed)
• 1 lime, juiced and zested
• 1 clove garlic, minced
• 2 Tablespoons apple cider vinegar
• 1/2 cup water
• 1 teaspoon garlic powder
• 1 teaspoon cumin
• 1/2 teaspoon sea salt
• 1/2 teaspoon fresh ground pepper

Classic Cashew Coleslaw Dressing

• 1/2 cup raw cashews
• 2 Tablespoons lemon juice
• 1 clove garlic
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 cup water
• 2 Tablespoons yellow mustard 

Instructions

COLESLAW

1. In a large bowl, add shredded green and purple cabbage, red onion, carrots, red bell peppers, and jalapeno (optional)
2. Choose the avocado dressing or the classic cashew dressing recipe
3. In a high-speed blender, add all dressing ingredients and blend on high until smooth
4. Pour dressing over the coleslaw, and toss until coated.
5. Then, cover and refrigerate until ready to serve.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Box Grater
• 
  Raw Cashews, 1 Pound – Deluxe Whole Nuts, Unsalted, Unroasted Fancy Snack, Size W-320, Kosher, Vegan, Bulk, A good source of Magnesium, Phosphorus, Copper & Manganese
• 
  NutriBullet NBR-1201 12-Piece High-Speed Blender/Mixer System, Gray (600 Watts)

Nutrition Information

Yield

12 servings

Serving Size

1
Amount Per Serving Calories 62Total Fat 3gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 2gCholesterol 0mgSodium 93mgCarbohydrates 5gFiber 3gSugar 1gProtein 1g

Nutrition facts may not be 100% accurate.

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Kathy Carmichael

Hi! My name is Kathy, I am a retired high school English teacher & vegan enthusiast and blogger. My entire blog is fully plant-based vegan. I truly believe what we eat & how we live determines our health & the preservation of our planet! 🙂

www.kathysvegankitchen.com/about-me