RecipesSide Dishes

Creamy Vegan Coleslaw Recipe (Oil-Free)

posted by Melissa Huggins July 3, 2018 0 comments
Vegan Coleslaw in a white bowl with a wooden spoon

This Vegan Coleslaw Recipe is a lightened up version of the classic we all love. It’s mayo-free and oil-free, yet it’s still so rich and creamy.

Vegan Coleslaw in a white serving bowl with a wooden spoon. Lemon in the background.

 

I’ve been getting a lot of requests for an oil-free Vegan Coleslaw Recipe over the last few weeks. And since I’ve made so many creamy-based dressings that are oil-free, I knew this would be an easy recipe to deliver. I’m very happy with the final results and excited to share it with you guys.

Coleslaw is pretty healthy because it’s mostly made up of raw veggies, but when it’s doused in a ton of mayo, it’s not so healthy anymore. Don’t get me wrong, I’ll still eat mayo-based coleslaw any day of the week (vegan, of course), but it’s nice to make lightened up versions of my favorite recipes, too.

If you’re trying to reduce the amount of oil in your diet, a good place to start is salad dressing. Keep a few of your favorites on hand and use it for dipping, sandwiches, wraps, marinade, pasta, potatoes, stir-fry and more.

Some of my favorite oil-free dressings are this Creamy Italian Dressing, Avocado Cilantro Lime Dressing, and Thousand Island Dressing. I’ll be posting lots more in the future, too!

 

Photo of ingredients for oil-free coleslaw dressing.

Ingredients for Vegan Coleslaw Dressing

Even though this slaw is mayo-free and oil-free,  it’s still super creamy and rich, just like a classic coleslaw recipe. For the creamy consistency, I used Raw Cashews, Unsweetened Non-Dairy Yogurt, and Unsweetened Non-Dairy milk.

I prefer the taste of So Delicious Yogurt over any other brand. It has a neutral flavor and I use it for so many sweet and savory recipes. It works perfectly in my Vegan Cream Cheese. If you can’t find the So Delicious brand, try to find another coconut-based one.

For that classic tangy and subtly sweet flavor, I added Lemon Juice, Apple Cider Vinegar, Dijon Mustard, and Agave Syrup. Then I added Fresh Garlic, Onion Powder, Sea Salt and Fresh Cracked Pepper to add that finishing touch.

This dressing is very easy to customize, so feel free to add or omit some ingredients to suit your taste. It’s best to start conservative and you can add from there.

It’s so easy to make too! Just soak the cashews in water for 4 hours or more (discard soaking water when finished), then blend them up with the rest of the ingredients. Blend on high until creamy and smooth. Now place it in the fridge while you prepare your veggies.

 

Shredded cabbage, carrots and chopped parsley on a wooden cutting board.

Shred your coleslaw veggies!

The ingredients are short and simple. You’ll need green cabbage, red cabbage, carrots, and parsley. Sometimes I’ll add green onion and a little basil or cilantro too.

You’ll want to shred the cabbage fairly thin so it softens up nicely. It’s pretty easy to do, just make sure you have a sturdy working surface and a sharp chef’s knife. This article on How To Shred Cabbage might be helpful to you. It has step-by-step photos too.

You can skip this entire step and buy everything pre-shredded (except the parsley, that needs to be chopped). I usually buy the carrots pre-cut because it saves so much time and my carrots always look a little wonky. So those perfect carrots above are store-bought. Amen! Do what works for you, too!

 

Shredded cabbage, carrots and chopped parsley in a white serving bowl. Dressing in the background.

Now put it all together!

To a large mixing bowl, add the shredded cabbage, carrots, and chopped parsley. Toss to combine well. Now pour on 1 cup of dressing and toss to coat. Check for desired consistency and add more dressing if needed.

I usually add the whole batch of dressing, because I like it super creamy, but if you’re unsure, you can just add more after the coleslaw has chilled too.

Cover and place in the fridge for 1-2 hours to let the flavors marinate. Toss once more before serving. Taste for flavor and add more if needed. Top with fresh cracked pepper and more parsley if desired.

 

Pouring dressing on shredded and chopped veggies for vegan coleslaw.

So many ways to enjoy Creamy Vegan Coleslaw

You can serve it as a side to pretty much any meal, but it also makes a great topping or filling. Here are some tasty ideas:
– Burgers
– Nachos
– Tacos
– Sandwiches
– Salads
– Hot dogs
– Spring rolls
And more! 


Enjoy!

*If you’d like to pin for later*

Creamy Vegan Coleslaw Recipe

 

I’d love to hear from you

If you make this Vegan Coleslaw Recipe, let me know what you think by ★ star rating it and leaving a comment below. It would really make my day. You can also follow me on Instagram and share your creation with me. Just tag me @veganhuggs and hashtag #veganhuggs so I don’t miss it.

 

 

Creamy Vegan Coleslaw Recipe
Prep Time
25 mins
Total Time
25 mins
 

This Vegan Coleslaw Recipe is a lightened up version of the classic we all love. It's mayo-free and oil-free, yet it's still so rich and creamy.

Course: Side Dish
Recipe Type: Gluten-Free, Oil-free, Vegan
Servings: 8
Calories: 112 kcal
Author: Melissa Huggins
Ingredients
  • 1 large head green cabbage , finely shredded (about 9-10 cups)
  • 1/2 small head red cabbage , finely shredded (about 2 cups)
  • 1 1/2 cups carrots , shredded
  • 1/4 cup parsley , finely chopped
Dressing
  • 1/2 cup raw cashews , soaked in water for 4 hours
  • 1/2 cup non-dairy yogurt , unsweetened
  • 1/2 cup non-dairy milk , unsweetend
  • 2-3 tablespoons lemon juice , fresh squeezed
  • 2-3 tablespoons apple cider vinegar
  • 2 tablespoons dijon mustard
  • 2-3 tablespoons agave syrup
  • 1 clove garlic (sub 1/2 teaspoon garlic powder)
  • 1/2 teaspoon onion powder
  • 1 teaspoon sea salt , more to taste
  • Fresh cracked pepper , to taste
Instructions
Dressing
  1. Add all dressing ingredients to a high-speed blender (discard cashew soaking water). Blend on high until creamy and smooth. Taste and adjust flavors if needed. * Keep in mind, that the flavors will be concentrated, but it will be covering a lot of vegetables.  

Coleslaw
  1. To a large mixing bowl, add the cabbage, carrots, and parsley. Toss to combine. Now pour on 1 cup of dressing and toss to coat. Check for desired consistency and add more dressing if needed (I usually add the whole batch). You can always add more after the coleslaw has chilled too. 

  2. Cover and place in the fridge for 1-2 hours to let the flavors marinate. Toss once more before serving. Taste for flavor and add more if needed. Top with fresh cracked pepper and more parsley if desired. 

Recipe Notes

* Prep time doesn't include cashew soaking time and chilling time for coleslaw. I soak the cashews overnight in the fridge to save time. 

 

 

 

Nutrition Facts
Creamy Vegan Coleslaw Recipe
Amount Per Serving (1 (1 1/4 cup))
Calories 112 Calories from Fat 36
% Daily Value*
Total Fat 4g 6%
Sodium 374mg 16%
Potassium 333mg 10%
Total Carbohydrates 17g 6%
Dietary Fiber 3g 12%
Sugars 9g
Protein 3g 6%
Vitamin A 89.9%
Vitamin C 59.2%
Calcium 7.6%
Iron 7.4%
* Percent Daily Values are based on a 2000 calorie diet.

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