Vegan Coleslaw
This is a delicious classic! But with no dairy, and a fraction of the fat. Colorful, crunchy, creamy. No one will ever realize it's actually healthy!
Servings: 6
Calories: 76kcal
Ingredients
Coleslaw
- 16 ounces pre-shredded coleslaw mixture
- 3/4 cup onion, diced
- 1/2 cup sweet pickle relish
- 1.5 cup tofu mayo recipe below
- 1.5 tablespoons white vinegar
- 3 tablespoons pure cane sugar sucanat, date sugar, etc
- 1 teaspoon salt
- 1/8 teaspoon black pepper
Low-fat Vegan Mayo
- 1 package of silken firm tofu 12-15 oz
- 1 tablespoon healthy sweetener as above
- 1 tablespoon red wine vinegar or lemon juice
- 1 tablespoon Dijion mustard
- 1/4 teaspoon sea salt
Instructions
- Begin by making the homemade vegan mayonnaise above that is as simple as combining the 5 ingredients in a blender.
- Place pre-shredded slaw mixture in a large bowl.
- Dice the onion and add it to the bowl along with the relish.
- Combine 3/4 cup of the freshly made vegan mayo with the other dressing ingredients–vinegar, sugar, salt, and pepper–in a medium bowl and whisk together well.
- Pour coleslaw dressing mixture into coleslaw veggies (cabbage mixture, diced onion, relish, sweetener, and salt & pepper and combine to coat thoroughly.
- Serve immediately or cover and refrigerate.
Video
Notes
Substitutions & Variations:
- Make it easier- Use pre-shredded coleslaw mix in a bag to cut down on the time needed to prepare this recipe.
- Homemade mayonnaise- The vegan mayo recipe will make a little more than needed for this dish, and I suggest saving the rest to try on sandwiches and wraps.
- Onion options- Though any variety of onions can be used, I like to use red onion to make this dish even more like a rainbow of colors.
- Storage- Store in the refrigerator in an airtight container for up to 4-5 days. This recipe will NOT freeze well.
Nutrition
Calories: 76kcal | Carbohydrates: 2.5g | Protein: 3.6g | Fat: 1.5g | Fiber: 2.3g