Mix together all ingredients except for the cabbage and carrots. The acid from the vinegar will break down the cabbage just a little bit and it will become a little softer. Then, finely chop the coriander. 1/2 cup vegan mayo 115 grams. Cut away the inside core with a diagonal slice. Condiments. Then pour over the dressing and mix together well. Pour dressing over coleslaw mix and toss to evenly coat. Check for desired consistency and add more dressing if needed (I usually add the whole batch). Notes 4 cups packed shredded red or green cabbage Instructions Soak cashews. 2 tsp. My husband liked the vinegar slightly more so I went with that one for this batch). Prepare all the vegetables and place in a large bowl. First, cut the cabbage head in the middle to have two halves. 1. Vegan coleslaw is very easy to make. Then again, until you have quarters. In a small bowl or measuring cup, whisk together 1/2 cup mayo, 1/4 cup coconut milk, 1 tsp horseradish sauce, 2 tsp sugar, 2 tsp apple cider vinegar (or lemon juice - honestly I tested both and liked them. Step 1: Start by shredding up the cabbage. Blitz all until smooth and creamy. You'll also need vegan mayonnaise (or plain vegan yogurt), along with maple syrup, dijon mustard, apple cider vinegar, garlic powder, salt, and pepper. Protein source: pili nuts. Then with a vegetable peeler turn the carrot into thin peels. You can make the dressing sweeter or less sweet by changing the amount of maple syrup used. Toss through coleslaw until coated. You can serve now, or put in the fridge to better develop the flavors. Creamy Vegan Whole30 Coleslaw + Dressing | No Mayo Healthy Taste Of Life avocado, chopped parsley, yogurt, coriander powder, purple cabbage and 13 more Greek Yogurt Coleslaw with Mayo-Free Healthy Coleslaw Dressing Foolproof Living 4 cups 1 (10-ounce) bag shredded cabbage. Print Recipe. bell pepper, garlic powder, raw honey, medium carrots, dry mustard and 7 more. Mix the dressing ingredients in a separate bowl until smooth. This coleslaw can be made up to 4 hours in advance and refrigerate. The dairy free yogurt gives it a great tangy flavor without being overwhelming. 1/2 cup Green onions. Classic Coleslaw Once Upon A Chef. 1 cup Carrots. Enjoy cold. Now, you can begin the shredding. Cover and chill in the refrigerator until ready to serve. This creamy Yogurt Cilantro Lime Slaw is healthy, delicious, and satisfying. Refrigerate at least 2 hours but preferably overnight. The main ingredients include shredded carrots, red cabbage, and green cabbage. Shred the white cabbage, thinly slice the onions and red peppers, and julienne the carrots. Helpful Tips for Making Crunchy Vegan Coleslaw Shredding Veggies Sprinkle in the cilantro. In a small bowl, mix the vinegar, maple syrup, and mustard with the vegan oil-free aioli. Taste and adjust the seasoning, if necessary. Baking & Spices. Toss to combine. Cover bowl and refrigerate for at least 4 hours (preferably overnight) to let flavors marry. Creamy Vegan Coleslaw | Brand New Vegan Let's start with the dressing. For a cheeky hack - buy your cabbage and carrots pre-shredded and skip the chopping entirely. 1/2 teaspoon celery seeds. cup sugar cup of your favorite milk (soy, rice, almond, or reg) 3 tablespoons vinegar teaspoons salt teaspoon pepper What do you do? If you don't have a blender you can whisk everything together instead, just make sure it's mixed thoroughly. Just shred your cabbage, toss it with kosher salt, and let it sit for 20 minutes before giving it a rinse and patting it dry. Shred the cabbage by hand: Remove the outer leaves of the cabbage. 1. This post contains affiliate links. Step 3: Add the cabbage and broccoli slaw to a large bowl. With a couple tweeks to the recipe it can be make Vegan! Pour over your shredded cabbage and carrots and mix thoroughly. Cupboard. Shake Dressing. Mix it well until they are coated properly. Some easy substitutions (included below) also makes this a vegan or keto-friendly version too. Toss the cabbage and carrots with the mixture and add the remaining as needed while tossing. Step 1: Shred your cabbage and carrots and chop the parsley if you are adding it. Add salt towards the end after taste test as the sauces and spreads already have salt. Coleslaw Dressing (So Easy!) Greek Yogurt Coleslaw with Mayo-Free Healthy Coleslaw Dressing Foolproof Living honey, plain Greek yogurt, scallions, grated carrots, celery seed and 9 more Greek Yogurt Coleslaw with Mayo-Free Healthy Coleslaw Dressing Foolproof Living red cabbage, apple cider vinegar, plain Greek yogurt, Italian parsley and 10 more Taste the dressing and adjust salt or sweetener to taste. Season with additional salt and pepper, to taste. Finely shred the white and red cabbage using either a chef's knife or a mandoline slicer. Mix to combine. I make the dressing by putting everything in a blender and blending until smooth. Servings 8 servings. 1 tbsp Lemon Juice Salt and Pepper season to taste Instructions Add vegan mayo to a jar. Pour the dressing over the carrots and cabbage. Step 2: Make the Greek Yogurt Coleslaw Dressing While the cabbage rests, make the greek yogurt dressing. Now add in the veggies little at a time, fold them in the paste and press down . Substitute Cashew Cream for the mayo. Vegan Coleslaw Vegan With Curves. . Add Seasonings Give it a quick stir then add the vinegar and lemon juice. To keep crunchy longer, toss the raw cabbage in salt, and rest for at least 30 minutes before adding the rest. Coleslaw To a large mixing bowl, add the cabbage, carrots, and parsley. In a small mixing bowl, whisk together Creole mustard, garlic, vinegar and Greek yogurt. Cut off the top and bottom of the carrot. Pour the mayo free dressing over the veggies and stir well. Once the coleslaw is mixed with the dressing you'll want to let it sit in the refrigerator for a bit to fully get into the cabbage. Enjoy this with some BBQ or a Fiesta with the family! Salt and pepper to taste. 1/4 tsp Celery salt. cup sliced scallions (about 3 scallions) Instructions In small bowl, whisk together apple cider vinegar, Dijon mustard, honey, Greek yogurt, salt and pepper until combined. Slice, core and shred some baby cabbage and place into a mixing bowl. Pour the dressing over the vegetables and mix together thoroughly - scatter a few extra sliced spring onions over the top for decoration. 2. Mix the following ingredients together in a small bowl: cup of non-dairy Yogurt ( I used Forager's Cashewgurt ), 1 Tbs of Dijon Mustard ( any spicy Brown Mustard would work) 1 Tbs Apple Cider Vinegar 1 Tbs Brown Sugar ( or whatever sweetener you like) Prep Time 25 mins. Pour the dressing over the sliced vegetables and give it a good toss. In a large bowl , mix in all the sauces, spread and herbs to make a smooth paste. In a medium-size bowl, combine Greek yogurt, apple cider vinegar, pure maple syrup (or honey), dijon mustard, salt, and black pepper. Sweeter Sauce Use 3 to 4 tablespoons maple syrup Step 2: Add the creamy dressing ingredients to a mason jar and blend with an immersion blender (or add them all to a high speed blender and blend well). This healthy slaw is packed with good for you ingredients and is gluten free, dairy free, paleo, Whole30 and low carb friendly! Cook Time: 0 minutes. Lavva yogurt is made with coconut, cassava root . Cut off the stem with a sharp knife, so the cabbage head lies flat on the cutting board. Blend on high until creamy and smooth, scraping down sides as needed. Put that into a measuring jug and give it a whisk and it's ready to go. Add coleslaw mix to the tahini dressing. Just make sure the total amount of cups is the same. Serving Size: 9 servings Ingredients 1 cup Unsweetened Plain Cashewmilk Yogurt 1 tablespoon Dijon mustard 1 teaspoon maple syrup 1 tablespoon lemon juice 1 teaspoon apple cider vinegar teaspoon celery salt Cracked black pepper Prep Whisk all dressing ingredients in a small bowl until smooth. Turning it around to get even peels of each side. 2 teaspoons dijon mustard. Price: $2.49 for 5.3 ounces (150 grams) Flavors: raspberry, blueberry, original, vanilla, mango, and strawberry. The creamy vegan coleslaw dressing is easy to put together and is packed full of flavor! No more runny coleslaw! Want your vegan coleslaw with yogurt? Prepare all the vegetables and set aside. If you like your coleslaw with a little extra dressing, add 2 additional tablespoons of Greek Yogurt. Dressed with mayo, greek yogurt, and vinegar, this healthy slaw is gluten-free and low in fat. Best if allowed to sit for 30 minutes on the counter before serving when taken directly from the refrigerator. Full steps on how to make this vegan crunchy coleslaw is in the printable recipe card below. This vegan slaw comes together in about 15 minutes and requires minimal prep. Total Time: 5 minutes. Next, in a small or medium mixing bowl, whisk together the peanut butter, vinegar, sugar, soy sauce, sesame oil, and ground ginger. Now pour on 1 cup of dressing and toss to coat. Thinly shred the cabbage. Peel of its outer skin and discard. green onion, green cabbage, large carrot, sugar, honey, red cabbage and 4 more. Add in salt and pepper to taste. 1 tablespoon apple cider vinegar. Making vegan coleslaw is easy and requires just a few simple steps. 1. You can always add more after the coleslaw has chilled too. US Customary. The dressing can also be made up to 5 days in advance to save on time. sea salt or pink salt to taste. Ingredients 1 bag shredded coleslaw mix 1 Tbsp dijon mustard 1 Tbsp apple cider vinegar 1 Tbsp lemon juice, freshly squeezed Serve. Then, cut diagonally off the stem part at the bottom. You can even use this Tahini Sauce in place of the mayo. In a small bowl, mix together the Greek yogurt, lemon juice, apple cider vinegar, honey, Dijon mustard, celery seed, salt and pepper. 4.7 from 3 reviews. Stir until creamy. Downshiftology. Add in the coleslaw mix and cabbage and mix well. Coleslaw Recipe (with Coleslaw Dressing) Valentina's Corner. Pour half of the dressing over the cabbage and carrots. 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). Add all the remaining ingredients and toss well to incorporate. In a large bowl you are going to add in your chopped veggies, walnuts and pepitas. 1 teaspoon coconut sugar. In a large mixing bowl combine sliced cabbage and diced red onion; set aside. 1/2 teaspoon black pepper. Let's start by preparing the vegetables. 2 tbsp Honey. 1 9 to 14 ounce bag of coleslaw mix about 3 cups or 300 grams or 3 cups shredded cabbage and carrots, mixed. 1 tbsp Apple Cider Vinegar Provides the tang that is so delicious in coleslaw. If too thick, add more water to thin. step 1. apple cider vinegar, honey, pepper, celery seeds, mayonnaise and 1 more. Once combined with veggies it will degrade faster, so make sure you consume the coleslaw within 24-36 hours. Stir with a wooden spoon until the cabbage is evenly coated in dressing. Notes Save Money on Organic Produce! Creamy Greek yogurt coleslaw dressing is incredibly easy to make with just a few pantry staples, and yields delicious, healthier coleslaw every time! Switch things up. Place into the fridge for 1 hour to let the salad rest. Toss to coat. When you mix it later it will appear more that there's more . Toss yogurt vinaigrette dressing with cabbage and onions until completely coated. Next, add ripe avocado, lime juice, maple syrup, and a pinch of salt to the blender. Substitute plain vegan yogurt for the mayo for a lighter dressing. Instructions. Slice the cabbage in half, cut the halves in half. Prep Time: 5 minutes. You can make the cabbage as thin or thick as you like. Toss! Whisk together the healthy greek yogurt coleslaw dressing. Place in a mixing bowl. Place the cabbage blend, celery, green onion, cashews, golden raisins, and cilantro leaves in a large bowl and set aside. Place the Vegenaise, vinegar, maple syrup, curry powder, and salt and pepper in a medium bowl and whisk to combine. coleslaw, celery seed, vegan mayo, black pepper, organic cane sugar and 1 more. Yield: about cup 1 x. Following the instructions linked below, prepare the vegan oil-free aioli. Print Recipe Pin Recipe. This helps to draw out any extra moisture and ensures that the coleslaw stays crisp for days. Place all the ingredients for the No Mayo Dressing in a clean jam jar, screw on the lid tightly and shake until thoroughly combined. Total Time 25 mins. Toss with pumpkin seeds. Leftovers will keep for 2 days in an airtight container. This recipe for vegan coleslaw is crazy simple. Next toss in the dairy free yogurt and the vinegar. cup pumpkin seeds Instructions In a large mixing bowl, combine the dressing ingredients: tahini, apple cider vinegar, water, brown mustard, hot sauce, sugar, salt. Add fresh cracked pepper and a sprinkle of sea salt (optional). (gluten-free) Author: Kaleigh. 1 tbsp Lemon juice. lime juice, coleslaw, whole plain yogurt, maple syrup, salt, ground black pepper and 1 more . Cover and refrigerate. Whisk together greek yogurt, apple cider vinegar, lemon juice, brown sugar, celery seed, salt and pepper until smooth. 2. The cabbage will also release water. Depending on the size of your cabbage, you'll need about 1/4 to 1/3 of one head. 1 tsp Dijon mustard. Add some shredded carrot to the shredded cabbage and toss together. In a large bowl, add coleslaw mix and scallions. Spoon mustard into jar. sugar . step 2.