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This vegan coleslaw from scratch is my reliable side dish when I want something bright and creamy without dairy. It brings a refreshing crunch to any meal and the dressing is so satisfying you’ll want to drizzle it on everything.
I first made this on a whim when I needed a quick side for grilled veggies and it became a regular at weekend dinners.
Ingredients
- Five cups shredded green cabbage: about half a medium head for a fresh crisp base
- Two to three cups shredded red cabbage: chosen for color and slightly sweeter notes
- One large peeled shredded carrot: adds natural sweetness and crunch
- Three quarters cup raw cashews: soaked briefly to create a creamy dairy-free dressing
- One third cup water: to blend the dressing smoothly
- Two tablespoons sugar: for balancing tanginess
- Two tablespoons fresh lemon juice: brightens the dressing with acidity
- Two tablespoons apple cider vinegar and two teaspoons distilled white vinegar: contribute depth and that classic coleslaw zing
- One teaspoon fine sea salt: enhances all flavors
- Quarter teaspoon onion powder and an eighth teaspoon garlic powder: add subtle savory notes
- Half teaspoon celery seed: gives a gentle aromatic finish
- Black pepper to taste: for mild heat and pungency
- Choose firm fresh vegetables: free of wilting for best texture and flavor.
Instructions
- Make The Dressing:
- In a blender combine cashews water sugar lemon juice apple cider vinegar distilled vinegar salt onion powder and garlic powder. Blend on high until completely smooth scraping sides to catch all. The dressing should taste boldly tangy and sweet at this point because it will mellow as it sits.
- Add Final Seasonings:
- Stir in celery seed and black pepper to incorporate their texture and aromatic qualities evenly.
- Toss The Slaw:
- In a large mixing bowl combine shredded green and red cabbage plus carrot. Add half of the dressing and toss to coat the vegetables evenly. Add more dressing to achieve your preferred creaminess level.
- Chill For Flavor:
- If time allows refrigerate the dressed slaw for thirty minutes or up to four hours so flavors meld and soften.
- Store Leftovers:
- Keep any remaining slaw in an airtight container in the fridge for three to four days and toss before serving again.
I love the way the celery seed elevates the dressing giving it a distinctive zing that reminds me of picnics growing up. The crunch of freshly shredded cabbage paired with the smooth tangy dressing always feels like a comforting treat.
Storage Tips
Store coleslaw airtight in the refrigerator to keep cabbage crisp and fresh Adding a touch more dressing after chilling can revive creaminess Consume within three to four days for best taste and texture
Ingredient Swaps
Raw cashews can be replaced with silken tofu for a lighter version or soaked sunflower seeds for a nut-free alternative Lemon juice can be swapped with lime juice for a slightly different citrus note Sugar can be substituted with maple syrup or agave to keep it vegan and natural
Serving Ideas
Serve alongside grilled sandwiches for a creamy crunchy contrast Top tacos with the coleslaw for fresh texture and flavor Add a scoop to grain bowls to brighten flavors and add moisture
This coleslaw is a perfect balance of creamy and crunchy and is sure to brighten any meal with its fresh flavors.
Frequently Asked Recipe Questions
- → What can I use instead of raw cashews for the dressing?
For a nut-free option, try silken tofu or soaked sunflower seeds blended with the same liquid ingredients to achieve a creamy texture.
- → How long should the coleslaw chill before serving?
Chilling the coleslaw for at least 30 minutes helps the flavors meld and the dressing to mellow, enhancing the overall taste.
- → Can I prepare this coleslaw in advance?
Yes, it can be stored in an airtight container in the refrigerator for up to 3-4 days without losing flavor or texture.
- → What gives the dressing its tangy flavor?
The combination of fresh lemon juice, apple cider vinegar, and distilled white vinegar brings a balanced tanginess to the dressing.
- → How do the seasonings enhance the coleslaw?
Onion powder, garlic powder, celery seed, and black pepper add depth and a subtle spice that complements the fresh vegetables.