Vegan Coleslaw From Scratch (Printable Version)
Crunchy cabbage and carrot tossed in a creamy, tangy cashew dressing for a fresh vegan side.
# Ingredients Required:
→ Vegetables
01 -
450 g shredded green cabbage (approximately half a medium head)
02 -
140 g shredded red cabbage
03 -
1 large carrot, peeled and shredded
→ Dressing
04 -
120 g raw cashews
05 -
80 ml water
06 -
25 g granulated sugar
07 -
30 ml fresh lemon juice
08 -
30 ml apple cider vinegar
09 -
10 ml distilled white vinegar
10 -
5 g fine sea salt
11 -
1.25 g onion powder
12 -
0.6 g garlic powder
13 -
1.5 g celery seed
14 -
black pepper, to taste
# Guide to Cooking:
01 -
Combine all dressing ingredients except celery seed and black pepper in a blender. Blend on high speed until smooth, scraping down the sides as necessary. Adjust acidity, sweetness, and salt if desired. The dressing will taste strong initially and mellow over time. Stir in celery seed and black pepper.
02 -
In a large bowl, combine shredded green cabbage, red cabbage, and shredded carrot. Toss with half of the prepared dressing, then add more dressing until the desired creaminess is reached.
03 -
Refrigerate for at least 30 minutes if possible to develop flavors. Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
# Extra Suggestions:
01 -
Using raw cashews creates a creamy vegan dressing; soaked cashews can be substituted to reduce blender strain.