Vegan Creamy Coleslaw (with homemade dressing)

This is a delicious vegan coleslaw that is made without mayo, and instead uses a healthy homemade cashew based dressing. The coleslaw is naturally lightly sweetened with apples, rather than sugar.

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Prep Time 30

Servings 8 servings

Ingredients

Slaw Ingredients

6 cups cabbage, thinly sliced, green or purple (or both)
2 large carrots, peeled and chopped
2 gala apples, chopped (or any apple of your choice)
2 tsp Everything Blend spice
1 tsp celery seed
¼ tsp smoked paprika
pinch white or black pepper
¼ cup pumpkin seeds

Cole Slaw Dressing Ingredients

¼ cup + 2 TB extra virgin olive oil
3 tsp fresh squeezed lemon juice
½ cup raw, unsalted cashews or pistacios
½ tsp onion powder
½ tsp pink himalayan salt
⅛ pepper
¼ cup water
2 TB + 2 tsp apple cider vinegar
1 TB + 2 tsp dijon mustard

Instructions

Remove outer leaves of the cabbage. Cut the cabbage in half and cut out the core.
Thinly slice the cabbage and add to large glass measuring cup until there are 6 cups of cabbage. Pour into a large bowl.
Place the carrots and apples (cored, unpeeled) in the food processor until they are chopped into small pieces, and then add into the large bowl with the sliced cabbage.
Add the pumpkin seeds, Everything Spice, celery seed, smoked paprika and white/black pepper into the large bowl with the sliced cabbage, carrots, and apples.
Add all of the ingredients for the coleslaw dressing into a blender and blend well until smooth. Pour the dressing onto the cabbage, carrots, and apples coleslaw mix and stir well.
If the salad seems dry, add 2 TB of whole milk or milk substitute. If needed, add more 1 TB at a time to make it creamier.
Let the coleslaw sit in the refrigerator for about hour if possible to help all of the flavors soak into the cabbage.
Store in the refrigerator for up to 4 days.

Notes

Recipe adapted from Inspired Taste Easy Creamy Coleslaw

Salad Dressing recipe adapted from Kathy's Vegan Kitchen Vegan Cashew Mayo Dressing