Vegan Coleslaw Recipes
SIMPLE VEGAN COLESLAW
This coleslaw recipe is a sugar-free, vegan alternative to the picnic favorite!
Provided by Bethany
Categories Salad Coleslaw Recipes With Mayo
Time 2h10m
Yield 8
Number Of Ingredients 7
Steps:
- Place coleslaw mix in a large bowl. Combine vegan mayonnaise, sweetener, olive oil, vinegar, poppy seeds, and salt in a smaller bowl; mix until smooth. Slowly stir dressing into the coleslaw mix.
- Refrigerate coleslaw for at least 2 hours before serving. Serve cold.
Nutrition Facts : Calories 185.8 calories, Carbohydrate 10.7 g, Cholesterol 4.5 mg, Fat 16 g, Fiber 1 g, Protein 0.9 g, SaturatedFat 2.4 g, Sodium 152.2 mg, Sugar 1.3 g
VEGAN COLESLAW
Lighten up your meal with this healthy, Asian-influenced side dish
Provided by John Torode
Categories Side dish, Snack
Time 35m
Number Of Ingredients 10
Steps:
- Put the dressing ingredients into a bowl, whisk well, then set aside. The dressing can be made a day ahead. Mix together the celeriac, carrots, spring onions, bok choy and peas. Sprinkle with a little salt, mix again and leave to stand for 5 mins.
- Pour the dressing over the vegetables and mix well. Stir in the parsley and coriander just before serving.
Nutrition Facts : Calories 83 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 5 grams sugar, Fiber 5 grams fiber, Protein 3 grams protein, Sodium 0.2 milligram of sodium
VEGAN COLESLAW
A simple vegan coleslaw without any mayo. I add caraway seeds to my coleslaw as it helps with digestion. It tastes best after it has marinated for a few hours.
Provided by westcoastgirl
Categories Salad Coleslaw Recipes No Mayo
Time 4h40m
Yield 4
Number Of Ingredients 8
Steps:
- Combine cabbage and carrots in a large bowl, season with salt, and allow to sit for 30 to 45 minutes.
- Squeeze out as much liquid as possible from cabbage and carrots with your hands; drain well.
- Stir together oil, vinegar, confectioners' sugar, caraway seeds, and pepper and pour over the salad. Mix well. Allow to sit to intensify the flavor, about 4 hours.
Nutrition Facts : Calories 267 calories, Carbohydrate 18.9 g, Fat 21.4 g, Fiber 6.9 g, Protein 3.4 g, SaturatedFat 2.1 g, Sodium 647.3 mg, Sugar 10.8 g
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CREAMY VEGAN COLESLAW - BRAND NEW VEGAN
From brandnewvegan.com
5/5 (11)Total Time 15 minsCategory Summer PicnicsCalories 55 per serving
- Whisk remaining dressing ingredients until smooth and pour into coleslaw. Mix well and rest 1 hr before serving.
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From minimalistbaker.com
Ratings 44Calories 83 per servingCategory Salad, Side
- Soak cashews. Then drain thoroughly and add to a high-speed blender along with water, maple syrup, mustard, white vinegar, apple cider vinegar, onion, and celery salt (or seeds).
- Blend on high until creamy and smooth, scraping down sides as needed. If too thick, add more water to thin. If too thin, you can compensate by adding more (raw) cashews (they don't need to be soaked).
- Taste and adjust flavor as needed, adding salt and pepper to taste, more celery salt or seeds for more pronounced celery flavor, onion for bite, maple syrup for sweetness, mustard for tanginess, or vinegar for acidity.
- Add carrot and cabbage to a mixing bowl and top with dressing. Toss to combine. Enjoy immediately or store covered in the refrigerator to chill - about 4 hours.
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From simple-veganista.com
4.9/5 (14)Total Time 10 minsCategory SideCalories 116 per serving
- Add the cabbage and carrots in a very large mixing bowl, the larger the better. Pour the dressing all over the cabbage, and toss well to combine. Finish with salt & pepper to taste.
- Store leftovers in the refrigerator in an airtight container for up to 5 days, but it’s best within 3 days.
VEGAN COLESLAW - LOVING IT VEGAN
From lovingitvegan.com
Ratings 8Calories 140 per servingCategory Gluten-Free, Salad, Savory, Side
- Add all the ingredients for the dressing into a measuring jug and use a hand whisk to whisk everything together.
- Place the salad bowl into the fridge (covered) and let it sit for at least 1 hour so that the flavors can blend and the vinegar can draw excess water from the cabbage. The salad will be smaller in size when it comes out the fridge than when it went in, this is perfect!
CREAMY VEGAN COLESLAW (OIL-FREE) - VEGAN HUGGS
From veganhuggs.com
5/5 (7)Total Time 25 minsCategory Side DishCalories 112 per serving
- Add all dressing ingredients to a high-speed blender (discard cashew soaking water). Blend on high until creamy and smooth. Taste and adjust flavors if needed. * Keep in mind, that the flavors will be concentrated, but it will be covering a lot of vegetables.
- To a large mixing bowl, add the cabbage, carrots, and parsley. Toss to combine. Now pour on 1 cup of dressing and toss to coat. Check for desired consistency and add more dressing if needed (I usually add the whole batch). You can always add more after the coleslaw has chilled too.
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Estimated Reading Time 3 mins
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From thestingyvegan.com
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- Put the aquafaba in a tall measuring cup and blend with an immersion blender for about 10 seconds. With the blender still running, slowly (seriously slowly) drizzle in the oil, moving the bender around as necessary to emulsify the oil and thicken the mayo.
- When the mayo is made, stop the blender and add the remaining dressing ingredients. Blend it all together (it will be liquid enough to pour).
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VEGAN COLESLAW - GREEDY GOURMET
From greedygourmet.com
Reviews 2Category Side DishCuisine DutchTotal Time 30 mins
- Drain the nuts then pour into a food processor along with 250ml (1 cup) water and the rest of the dressing ingredients.
- Blend until smooth. Add splashes of water in case the dressing is too thick, then season to taste.
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From karissasvegankitchen.com
5/5 (2)Total Time 1 hr 20 minsCategory Side DishCalories 113 per serving
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From veganosity.com
Reviews 2Category Salad, Side DishCuisine American, VeganTotal Time 15 mins
- In a medium bowl, whisk the ¾ cup vegan mayonnaise, 2 tbsp plus 1 tsp white wine vinegar, 1 tbsp Dijon mustard, 1 tsp celery seed, ½ tsp sugar, and salt and pepper to taste until completely combined. We don’t like to taste the sugar in our slaw, so we only add enough to cut the acidity of the vinegar and mustard. If it tastes too tangy, add another ½ tsp of sugar.
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VEGAN COLESLAW - VEGAN COLESLAW RECIPE | KATHYS VEGAN KICTHEN
From kathysvegankitchen.com
Estimated Reading Time 5 mins
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From theveglife.com
4.7/5 (15)Estimated Reading Time 3 mins
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From passtheplants.com
5/5 (4)Total Time 25 minsCategory Dinner, Lunch, Side DishCalories 116 per serving
- In the bowl of a salad spinner or other large bowl, toss the cabbage and carrots with sugar and salt.
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From sweetsimplevegan.com
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