Perfect Vegan Coleslaw (oil-free)

By Peggie

Perfect vegan coleslaw starts with a trick that you have to see to believe! Creamy, crunchy, savory, without a drop of oil or mayonnaise.

Ingredients

• For the dressing:
• 1 1 1 head green cabbage or a mix of green/purple, thinly sliced by hand or with a food processor or mandoline
• 1 1 1 head green cabbage or a mix of green/purple, thinly sliced by hand or with a food processor or mandoline
• 1 1 1 head green cabbage or a mix of green/purple, thinly sliced by hand or with a food processor or mandoline
• 2 2 2 carrots peeled and shredded
• 2 2 2 carrots peeled and shredded
• 2 2 2 carrots peeled and shredded
• 3/4 3/4 3/4 cup sugar
• 3/4 3/4 3/4 cup sugar
• 3/4 3/4 3/4 cup sugar
• 1/4 1/4 1/4 cup kosher salt
• 1/4 1/4 1/4 cup kosher salt
• 1/4 1/4 1/4 cup kosher salt
• For the dressing:
• For the dressing:
• 3/4 3/4 3/4 cup savory cashew cream*
• 3/4 3/4 3/4 cup savory cashew cream*
• 3/4 3/4 3/4 cup savory cashew cream*
• 1/4 1/4 1/4 cup unsweetened rice vinegar or apple cider vinegar
• 1/4 1/4 1/4 cup unsweetened rice vinegar or apple cider vinegar
• 1/4 1/4 1/4 cup unsweetened rice vinegar or apple cider vinegar
• 3 3 3 tablespoons sugar or maple syrup
• 3 3 3 tablespoons sugar or maple syrup
• 3 3 3 tablespoons sugar or maple syrup
• 2 2 2 tablespoons dijon mustard
• 2 2 2 tablespoons dijon mustard
• 2 2 2 tablespoons dijon mustard
• 1 1 1/4 teaspoon whole celery seeds or 1/4 teaspoon ground celery seed
• 1 1 1/4 teaspoon whole celery seeds or 1/4 teaspoon ground celery seed
• 1 1 1/4 teaspoon whole celery seeds or 1/4 teaspoon ground celery seed
• 2 2 to teaspoons freshly ground black pepper or more to taste
• 2 2 to teaspoons freshly ground black pepper or more to taste
• 2 2 to teaspoons freshly ground black pepper or more to taste

Preparation

Step 1

In the bowl of a salad spinner or other large bowl, toss the cabbage and carrots with sugar and salt.

Let sit for 5-10 minutes, then rinse under cold water and drain. The salad spinner basket is the perfect tool for this, but a large bowl and colander will work just fine.

In the meantime, make the dressing by whisking all of the ingredients together in a small bowl.

Spin the cabbage/carrot mixture dry using a salad spinner, or spread out over a sheet pan lined with kitchen towels and pat dry.

Toss with the dressing, and season with additional pepper to taste.

Keeps well in the fridge for 3-4 days, but it won’t last that long.

Serve as a topping for carrot dogs or as a side at your next potluck.


Recipe Notes
*To make the dressing without savory cashew cream on hand, blend 3/4 cup raw cashews, 1 teaspoon unseasoned rice vinegar, 1/4 teaspoon salt, and 1/3 cup of water along with the remaining dressing ingredients. Puree until smooth and then proceed with the recipe.