Pour the dressing over the coleslaw … Set aside. 2. 1 tablespoon of apple cider vinegar. I’m Steph, a registered dietitian, recipe developer, vegetarian cookbook author, and the creator of Grateful Grazer. This apple coleslaw is naturally vegan, vegetarian, soy-free, and gluten-free. salt to taste (I like to add more salt depending on how salty the mayo is) Fresh cabbage, apples, and chickpeas tossed in a citrusy, no-mayo tahini dressing. The base for this 10-ingredient recipe starts with soaked cashews (for a nut-free alternative, see the notes!). The exact amount of water you use will depend on how thick your tahini is. I appreciate your feedback! Drizzle dressing over cabbage mixture, and toss to combine. This apple slaw is the kind of thing you can have alongside a bowl of soup for lunch and then again as a make-ahead side dish for dinner. Pour in tahini dressing and toss until the slaw is evenly coated with dressing. In a separate smaller mixing bowl, whisk together the coconut yogurt, apple cider vinegar, Dijon mustard, maple syrup and pinch of sea salt. Stir in poppy seeds. I like to dress my apple slaw … If you don't have red cabbage, substitute additional shredded green cabbage. If this mixture is too thick, gradually add water 1 tablespoon at a time until your desired consistency is reached. Dress apple slaw in advance. Adjust the seasoning as needed and set the dressing aside until the slaw is ready. Pour dressing over cabbage mixture; toss to coat. I set out to create a vegan coleslaw with a nod toward the creamy texture of mayo-based dressings. Instead of apples, try this vegan slaw with pears for a twist. Toss together cabbage, bell pepper, apple, and cilantro in large bowl. Discover hundreds of chef-created whole-food, plant-based recipes, updated weekly. Season with salt and pepper. Like this recipe? Combine the cabbages in a large bowl. With processor running, slowly add milk until mixture is creamy and smooth. Making vegan coleslaw is easy and requires just a few simple steps. She is a member of the Academy for Nutrition and Dietetics and International Association of Culinary Professionals. This apple coleslaw is naturally vegan, vegetarian, soy-free, and gluten-free. Getting started on a plant-based diet or looking to refresh your eating habits? To prepare the coleslaw, stir cabbage, celery, apples, green onion, and chickpeas in a large mixing bowl. Then, stir in a spoonful of water to thin out the dressing. Add salt and pepper to taste and set aside. If you prefer, you can use red apples—just be sure to choose ones that have a crisp texture and tart taste. slaw, apple cider vinegar, sugar, sea salt, pepper, tempeh, bbq sauce and 3 more Vegan Pulled Pork with Avocado Coleslaw Whole Cities Foundation ground black pepper, coleslaw mix, mushrooms, apple cider vinegar and 17 more Vegan Ambrosia Apple Slaw [Recipe] Creamy coleslaw makes a great side dish at any barbecue or as a contribution to a potluck. There are two major steps for making this vegan coleslaw recipe: mixing the dressing and prepping the fruits and veggies for the salad. Vegan Coleslaw with Apples Time: 5-10 minutes Servings: 8 Ingredients 3/4 cup Primal Kitchen Vegan Mayo 4 cups cabbage, shredded 1/4 carrot, shredded 1 red apple, sliced 1 green apple, sliced 1 tablespoon maple syrup, optional Instructions Use store-bought shredded cabbage and carrots to cut down on prep time. This vegan coleslaw recipe is made with fresh cabbage, apples, and chickpeas tossed in a citrusy, no-mayo tahini dressing. With clean hands, massage the cabbage until soft and wilted, about 3 minutes. Only 100 calories per serving, and you are getting cruciferous vegetables (cabbage) which if you eat daily will greatly reduce your chances of getting cancer. For dressing, in a small food processor or blender combine cashews, onion powder, and mustard. 1 1/2 tablespoons of lemon juice. Another way to ensure that the coleslaw is well flavoured is to add the dressing in advance. September 16, 2020 By Stephanie McKercher, RDN. In a large mixing bowl combine the red cabbage, white cabbage, apple, carrot and parsley. Continue gradually stirring in water until the dressing is the right consistency. Store coleslaw in an airtight container and refrigerate for up to 5 days. How To Make Vegan Coleslaw. Slice the cabbage in half, cut the halves in half. While there's nothing wrong with either traditional version, I wanted to try something different. Ingredients. Sprinkle with 2 teaspoons of the kosher salt. Cut away the inside core with a diagonal slice. 1. Instead of apples, try this vegan slaw … 7-Ingredient BBQ Tempeh Loaded Sweet Potatoes, Tomato Mozzarella Sandwiches with Blueberry Balsamic Reduction, Subscribe to Grateful Grazer's newsletter, Shaved Brussels Sprouts Salad with Chickpeas and Lemon Tahini, Crispy Roasted Brussels Sprouts with Toasted Walnuts and Goat Cheese. To serve, transfer the coleslaw to a serving dish and garnish with fresh parsley and mint leaves, chopped pecans, and apple and lemon slices if desired. This site uses Akismet to reduce spam. No surprise, Lemon Tahini was the first condiment that came to mind. 2 tablespoons of maple syrup. (It should be thick and creamy yet still easy to pour.) Making coleslaw in the food processor is so fast and easy. Forks Over Knives’ online cooking course will help you learn new techniques, flavors, and skills to live your very best life. I recommend my healthy sugar-free and oil-free vegan Creamy Coleslaw Vinaigrette dressing for this coleslaw. Nancy Macklin has a bachelor of science in dietetics from Iowa State University and a master of science in health services administration from the University of Saint Francis. Learn how your comment data is processed. Featuring red grapes and a cashew-based sauce, this quick and easy dish has all the color and creaminess of traditional coleslaw with none of the cholesterol. It has all of the creaminess and tanginess a good coleslaw dressing needs, plus the added bonus of nutty sesame seeds. How to Make Vegan Coleslaw. Get inspired! Swap in sunflower seed butter, cashew butter, or creamy peanut butter. Store vegan coleslaw in an airtight container and refrigerate for up to five days. Nancy worked as a hospital-based clinical dietitian, providing counseling for diabetes, heart disease, and weight loss and as a food service director in health care dining sites. You can learn more about how we use cookies to improve your experience here. No tahini? In a large bowl combine cabbage, apples, grapes, and celery. Stir green cabbage, red cabbage, celery, apple, green onion, and chickpeas in a large mixing bowl. Pour in the tahini dressing and toss until the slaw is evenly coated. In a small bowl, submerge cashews in enough hot water to cover; let stand at least 15 minutes, and then drain. Enjoy this bright and tangy vegan slaw on its own or as a sandwich topping. To make the dressing, add tahini, lemon, garlic, and maple syrup to a bowl or liquid measuring glass. Instructions. She now serves as a test kitchen dietitian, developing 500+ recipes per year. 1 package of coleslaw mix (roughly 14 ounces) 1/2 cup of vegan mayo. Whisk together remaining ingredients in small bowl. pack shredded cabbage with carrot (coleslaw mix), 3 Granny Smith apples cut into thin strips or chopped (2 cups), ½ cup unsweetened plant milk, such as almond, soy, cashew, or rice, Sea salt and freshly ground black pepper, to taste. Our chefs add delicious new plant-based recipes every week to keep mealtime exciting and satisfying. Whisk tahini, lemon peel, lemon juice, garlic, maple syrup, and 1 tablespoon water. Mar 22, 2019. You can scale the recipe up or down as needed, depending on how many portions you'd like to prepare. Cashews are blended with maple syrup, vinegar, celery salt, mustard, and onion for a classic coleslaw dressing that’s mayo (and oil) free. Instructions. 1 12-oz. Set aside. Coleslaw (végétalien, vegan) February 23, 2018 Le coleslaw est une salade de chou cru finement râpé, souvent avec de la carotte, de l'oignon, attendri par une macération de quelques heures au frais dans une sauce vinaigrée salée crémeuse ou une mayonnaise. However, with so many people going vegan these days, it can be a challenge to make it tasty without the mayo. This Apple Cranberry Coleslaw is so easy to make and absolutely delicious. Once the lemon tahini dressing is mixed, stir in a little salt and pepper and taste. Coleslaw (slaw for short) is a classic fresh cabbage salad that's usually coated in a dressing that's either mayo or vinegar-based. By Nancy Macklin, Transfer slaw to a serving dish and garnish with parsley, mint, pecans, apple slices, and lemon slices if desired. Shred the cabbage by hand: Remove the outer leaves of the cabbage. Subscribe to Grateful Grazer's newsletter to get plant-based meal ideas sent to your inbox weekly. 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