Vegan Coleslaw Recipe
Follow this Vegan Coleslaw Recipe to create a sweet & sour salad that is both healthy and delicious. Combine crunchy cabbage with naturally sweet carrots and apples and a plant-based creamy dressing. This salad has no added sugar. It is vegan, gluten free, dairy free, mayo free and full of flavors. Enjoy!
For another no-mayo salad, we invite you to try our Vegan No-Mayo Crunchy Corn Salad Recipe.
Also, with no mayo, are our picnic-favorite Vegan No-Mayo Baked Potato Salad and refreshing Mediterranean No-Mayo Cucumber Salad.
You may also want to try our Turmeric Pickled Cabbage Recipe, another enticing cabbage appetizer.
This salad included in Kosher Create’s Rosh Hashanah Healthy Menu.
Vegan Coleslaw
Equipment
- Food Processor (shredding & grater disks or knife & grater)
- Large Bowl
- Small Bowl
- Fork (or whisk)
Ingredients
- 8 cups Cabbage (shredded)
- 2 cups Carrots (approximately 2 medium carrots, peeled & grated)
- 1 cup Apple (preferably a sweet brand, approximately 2 medium apples, peeled & grated)
Dressing
- 6 tbsp Blanched Almond Butter
- 5 tbsp Apple Cider Vinegar
- 2 tsp Salt (adjust to taste or health requirements)
- 1/4 tsp Ground Black Pepper
Instructions
Gather The Ingredients
- Shred the washed cabbage leaves using the shredder disk in the food processor. (Alternatively, cut it finely in long thin strips.)
- Peel the carrot and grate it.
- Peel the apple and grate it finely.
Prepare The Dressing
- In a small bowl, mix the dressing ingredients until well blended.
Assembling The Salad
- Place the cabbage, carrot and apple in a large bowl and mix well.
- Pour in the dressing. Mix well.
- Manually crunch the salad until the dressing is well distributed.
- Refrigerate. Serve cold.
Notes
Looking for HEALTHY CARROT RECIPES?
CLICK ON THE IMAGE BELOW!
