An easy oil-free, plant-based red cabbage slaw with a creamy dressing made with cashews and maple syrup. Great for potlucks!
Simple Red Cabbage Coleslaw [Vegan]
Serves
6
Ingredients
Slaw
- 4 cups red cabbage, shredded
- 2 cups carrots, shredded
Dressing
- 1 cup cashews, raw
- 2/3 cup water
- 3 tablespoons maple syrup
- 2 tablespoons apple cider vinegar
- 2 teaspoons Dijon mustard
- 1 teaspoon onion powder
- 1 teaspoon dried celery flakes
- 1/4 teaspoon black pepper
- salt to taste
Preparation
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Soak cashews in hot water for at least 20 minutes.
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Drain water from cashews, reserving 2/3 cup of soaking water.
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Combine shredded cabbage and carrots in a salad bowl.
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Place all dressing ingredients in a food processor and blend until smooth, stopping to scrape down sides as needed.
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Pour dressing over cabbage and carrots and stir to coat thoroughly. Enjoy immediately or refrigerate until serving.
Notes
A 16 ounce bag of pre-chopped coleslaw mix (found in the produce section), can be used in place of the shredded cabbage and carrots. Unfortunately, these are usually made with green cabbage, rather than red. Slaw will keep for up to 5 days in an air-tight container in the refrigerator.
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Cabbage
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About The Author
Natalie Martin MS, RD and Lexie Staten MS, RD
See My Recipes Wholly Plants is co-authored by Registered Dietitians and sisters who are
passionate about sharing the what, why, and how of a whole-food, plant-based diet. Their professional credentials provide them with the tools to understand and incorporate the evidence that food influences health. Their background as farm girls gives them a unique, big-picture perspective about where food comes from and how it affects the planet. Their love of all things food motivates them to create delicious, beautiful dishes.
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