My husband is a huge coleslaw fan, and this is the recipe I have been making for 30 years, only now it’s vegan coleslaw.
We live in the Carolinas where slaw is basically a staple. It is always served at picnics, barbecues, and family gatherings.
Regular mayonnaise is made with eggs. Did you know that a medium-sized egg has 213 mg of cholesterol? A Burger King Whopper has 65 mg of cholesterol, and if you add cheese that goes up to 85 mg.
Low-fat vegan mayonnaise
Since that was no longer an option for us, I had to come up with a healthy solution, and it wasn’t as difficult as I had imagined. We now love Easy Eggless Low-Fat Mayo, and it’s so simple to make with only 5 ingredients–tofu, red wine vinegar, sweetener, salt, and Dijon mustard– and a blender.
Nowadays, we still take coleslaw to picnics with family and friends. The only difference is I use my much healthier mayonnaise, made with no eggs and a fraction of the fat. It is made with tofu and has as much calcium as a glass of milk.
Simple no-cooking recipe
This coleslaw is so simple to make with the normal ingredients of cabbage, carrots, vinegar, sugar, salt, and pepper.
Colorful, crunchy, creamy. No one will ever realize it’s actually healthy!
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What to serve with vegan cole slaw
- vegan bbq sandwiches
- baked beans
- corn on the cob
- sloppy joes
- bbq tempeh
- veggie dogs
- black bean burgers
- and so much more…
Tofu and Health
Some people are not too sure about tofu, because it contains phytoestrogens. Turns out, phytoestrogens are very health promoting and are not at all like our body’s natural estrogen that can cause harm and lead to disease.
This makes so much sense, because the countries that consume the most soy, such as Japan and China, have the lowest rates of cancer and chronic disease.
Nutrition in Cabbage
Cabbage is a great food choice. According to the Centers for Disease Control, a half-cup of raw cabbage has 10 calories, 0 grams of fat and 0 milligrams of cholesterol. The same amount of cooked cabbage has 15 calories and no fat or cholesterol.
By eating cabbage regularly, you’ll significantly increase your vitamin C intake. Each half-cup serving of raw cabbage contains 30 percent of your recommended daily value of vitamin C, and each half-cup of cooked cabbage contains 25 percent, the CDC reports. Cabbage is also a good source of vitamin K, vitamin B6 and folate.–LiveStrong
Recipes that go great with cole slaw
Plant-Based Vegan Starter Kits $27
- 8 ounces cabbage & carrots, (This is 1/2 bag of 3-color coleslaw)
- 3/4 cup low-fat mayo, (Recipe link below.)
- 2 Tbsp white vinegar
- 2-3 Tbsp sugar, (I used unrefined sugar, sucanat)
- 1/4 cup sweet pickel relish
- 1 small onion, diced
- 1 tsp salt, (add more to taste)
- black pepper
- Pour 1/2 of the 16 ounce bag of 3-color coleslaw in large bowl. Add diced onion and sweet pickle relish.
- In small bowl, whisk together low-fat eggless mayo (recipe below), vinegar, sugar, salt, and pepper.
- Pour liquid mixture into cabbage/onion/relish mixture and combine to coat thoroughly. Serve immediately or cover and place in refrigerator.
Mori-Nu Tofu, Silken Style, Extra Firm, 12.3-Ounce Boxes (Pack of 3)
Cuisinart CTG-00-SMB Stainless Steel Mixing Bowls with Lids, Set of 3
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Amount Per Serving: Calories: 76 Total Fat: 1.5g Carbohydrates: 2.5g Fiber: 2.3g Protein: 3.6g