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–+ servings
Bowl of coleslaw in a white bowl with a wooden spoon.
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5 from 2 votes

Vegan Coleslaw

Low in fat, but still creamy, crunchy and delicious!
Prep Time20 minutes
Total Time20 minutes
Course: Salad, Side Dish
Cuisine: American
Diet: Gluten Free, Low Calorie, Low Fat, Vegan, Vegetarian
Keyword: coleslaw, Gluten Free, Oil Free, Salad, Side Dish, Vegan, vegan coleslaw, vegan salad
Servings: 8
Calories: 61.9kcal
Author: Teresa Sklenicka

Ingredients

  • 1 cup Tofu Cashew Mayonnaise
  • 1 ½ tablespoons vinegar
  • 1 tablespoons sugar, maple syrup, or sweetener of choice
  • ½ teaspoon celery seed
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • 4 cups shredded green cabbage
  • 2 cups shredded red cabbage
  • 2 medium carrots, shredded

Instructions

  • Whisk together the dressing ingredients in a small bowl.
  • Place the shredded cabbage and carrots in a large bowl, add the dressing and toss together.
  • Place in the refrigerator for a couple of hours to allow the cabbage to soften slightly.

Notes

This makes a large amount of coleslaw which keeps in the refrigerator for 2 or 3 days. If you only need a couple of servings, shred the amount of vegetables you need for your meal and mix in enough dressing to coat the vegetables. The dressing will keep in the refrigerator for about 5 days, if the mayonnaise is freshly made.

Nutrition

Calories: 61.9kcal | Carbohydrates: 8.6g | Protein: 3.2g | Fat: 2.1g | Saturated Fat: 0.4g | Sodium: 196.5mg | Potassium: 205.76mg | Fiber: 1.9g | Sugar: 4.9g | Vitamin A: 89.79IU | Vitamin C: 9.56mg | Calcium: 43.93mg | Iron: 0.9mg