Name: Perfect Vegan Coleslaw (oil-free)
Prep time: 25 min
Total time: 25 min
Yield: 8 cups
Ingredients: 1 head green cabbage (or a mix of green/purple, thinly sliced by hand or with a food processor or mandoline); 2 carrots (peeled and shredded); 3/4 cup sugar; 1/4 cup kosher salt; 3/4 cup savory cashew cream*; 1/4 cup unsweetened rice vinegar or apple cider vinegar; 3 tablespoons sugar or maple syrup; 2 tablespoons dijon mustard; 1 teaspoon whole celery seeds or 1/4 teaspoon ground celery seed; 2 teaspoons freshly ground black pepper (or more to taste)

Description

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

Scale

Ingredients

1 head green cabbage (or a mix of green/purple, thinly sliced by hand or with a food processor or mandoline)
2 carrots (peeled and shredded)
3/4 cup sugar
1/4 cup kosher salt

For the dressing:

3/4 cup savory cashew cream*
1/4 cup unsweetened rice vinegar or apple cider vinegar
3 tablespoons sugar or maple syrup
2 tablespoons dijon mustard
1 teaspoon whole celery seeds or 1/4 teaspoon ground celery seed
2 teaspoons freshly ground black pepper (or more to taste)

Instructions

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.

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.

Adapted from Serious Eats