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Vegan Coleslaw On A Glass Serving Plate With Pleated Colorful Napkins Around.

Vegan Coleslaw

Kosher Create
Follow this Vegan Coleslaw Recipe for a healthy coleslaw with no-mayo and no-added-sugar. It is vegan, gluten free, dairy free and absolutely delicious!
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Prep Time 15 minutes
Total Time 15 minutes
Course Appetizer, Salad, Side Dish
Cuisine American, Dutch
Servings 5 People

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.
    Vegan Coleslaw Ingredients In Glass Bowls.

Prepare The Dressing

  • In a small bowl, mix the dressing ingredients until well blended.
    Dressing In Small Glass Bowl With Tablespoon.

Assembling The Salad

  • Place the cabbage, carrot and apple in a large bowl and mix well.
    Shredded Cabbage, Carrots And Apples Mixed In Large Bowl.
  • Pour in the dressing. Mix well.
    Pouring The Dressing On To The Shredded Vegetables And Apple.
  • Manually crunch the salad until the dressing is well distributed.
  • Refrigerate. Serve cold.

Notes

This salad is best served cold. Before serving, mix it again since the cabbage lets out juices.
Keyword Apple Cider Vinegar, Apples, Blanched Almond Butter, Cabbage, Carrots, Coleslaw, Dairy Free, Gluten Free, Kosher, No Mayo, No Mayo Cloeslaw, Parve, Rosh Hashanah, Salad, Vegan, Vegan Coleslaw, Vegetarian