Oil-Free Vegan Coleslaw

Coleslaw is one of my summertime favorite sides. It seems to go with just about anything coming off the grill. When we switched to plant-based and oil-free, I was bummed that the only non-dairy coleslaw dressing I could find was loaded with oil. Recently, I came across an oil-free dressing recipe and made some adjustments to improve it. Hint: This also works as a refreshing salad dressing!

I haven’t tried this without the mustard yet, but for those who prefer to skip it, I’m going to guess it’ll be just as good without. If you do try it, let me know how it was in the comments.

Also, if your local store carries it, I’d recommend starting with “coleslaw mix” — that’s just the veggies precut and ready for the dressing. You’ll save yourself a lot of time, and maybe even a few fingers.

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Oil-Free Vegan Coleslaw

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Total Time: 20 minutes
Servings: 8

What you'll need

  • 1 lb bag Coleslaw Mix. If your store doesn’t carry this, then chop up about a pound of any combination of cabbage and carrots to your liking.
  • ¾ cup raw cashews
  • ½ tsp sea salt
  • cup water
  • ¼ cup rice vinegar
  • 3 tbsp maple syrup
  • 2 tbsp Dijon mustard (optional)
  • 1 tsp celery seed

How you'll do it

  • Add coleslaw mix to a large bowl.
  • Place the rest of the ingredients in a high-powered blender.
  • Blend on high until cashews are broken down and you’re left with a smooth dressing
  • Pour dressing over veggies and stir until evenly coated.
  • Cover and chill for at least 30 minutes prior to serving.

Did you make this? Well, what did you think? Leave a comment and let me know how it came out, or if you have a question about the recipe, fire away!

Do you have a favorite recipe you’d like to share on KevCooksPlants? Send it to me at kev@kevcooksplants.com and I’ll take a look (and of course credit you when it’s posted).

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1 Comment

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