This creamy coleslaw is mayo-free and 100% vegan-friendly!
This creamy vegan coleslaw is a quick and tasty side dish for every summer get-together. Using avocado as a base instead of mayonnaise is brilliant and makes this an egg-free, dairy-free, plant-based coleslaw that tastes just as good as the original. You might even reach for avocado the next time you need mayonnaise or sour cream in a recipe. Since this cabbage-based coleslaw can be sugar-free and low-carb, keto and paleo dieters will love it alike!
A simple vegan side dish
Coleslaw seems to be the most underrated dish on the picnic table. I mean, does anyone ever rave about coleslaw? However, if you’re careful, coleslaw is usually the only dish consumed in its entirety at gatherings, and here’s why.
Meat that is high in protein and fat needs a salad to counteract its rich flavor. The same applies to bread, pasta and potato salads. When done right, the acidity in the coleslaw combined with sweet crunch balances out the other offerings on the table. This sleeper hit is just what your digestive system needs! It’s a bit like cranberries for Thanksgiving: the acidity of the coleslaw helps break down all of the starch and protein that came before it.
Where other vegan dishes rely on creative ingredients and substitutes, the only creative use here is in the avocado. As one of nature’s best whole foods, avocado acts as the perfect taste-neutral dressing base. It is high in beneficial fats, which means it will also be low in guilt.
Our creamy vegan coleslaw recipe is easy to prepare with a bag of coleslaw mix, but also requires a thinly sliced onion. We don’t recommend leaving it out as onions will enhance the other flavors. All in all, slicing the onion is the hardest part of making this vegan side dish. Insider tip: Freshly squeezed lemons remove the onion aroma from fingers and cutting board.
Switch up your coleslaw ingredients
When it comes to vegan coleslaw, there are no hard and fast rules or rigidity. Any vegetable (or fruit) with crunch will work. Try broccoli, cauliflower, sugar peas, or jicama. Swap the bags of pre-cut cabbage for kale, napa, savoy cabbage, Brussels sprouts, or even pak choi. Personally, I love adding apples and seeds like chia, poppy seeds, or sesame seeds for even more crunch.
Instead of mayonnaise or avocado, try Greek yogurt or buttermilk. To make a vegan version of buttermilk, treat soy milk with a tablespoon of vinegar. Let it sit a little, and the mixture will act just like buttermilk.
Homemade coleslaw is by far the best dish for grilling! Since you control the dressing yourself, your vegan side dish won’t lack flavor or become mushy in an hour. If you add your own fermented goodies like watermelon radish or cucumber then you have just stepped up the game. The next time you’re tempted to order fries with that grilled vegetable sandwich, go for the coleslaw. It’s the better choice!
- 2 cups Kale shredded
- 2 cups Red cabbage shredded
- 2 Carrots medium, crushed
- 1 Red onion thinly cut
- 1 avocado
- 2 tablespoon Apple Cider Vinegar
- 1 tablespoon Agave syrup
- 1 teaspoon sea-salt
- 1 teaspoon ground black pepper
Mix the dressing ingredients in a food processor or blender. The result should resemble thick mayonnaise. Adding water will result in a damp product the next day and will not keep well.
In a large bowl, mix the cabbage, carrots, and red onions with the dressing.
Let cool for at least 10 minutes.
Because of the green color of the avocado and its fast rate of oxidation, you should save the coleslaw maybe ten minutes to an hour before serving. Rationing the dressing for leftovers is a good idea for the next day’s consumption.
SmartPoints (freestyle): 6th
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Try this red cabbage and apple coleslaw or kale coleslaw with roasted walnuts to change the coleslaw game. The possibilities are really endless.
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