Vegan Coleslaw with Creamy Curry Dressing
This Vegan Coleslaw recipe is a blend of crunchy cabbage, chewy golden raisins and cashews tossed in a delicious vegan coleslaw dressing. It’s the perfect side dish for any occasion!
Coleslaw is one of my very favorite side dishes, but it wasn’t always that way. The gloppy mayo-laden versions that I encountered in my childhood left a lasting impression, so it was years before I developed a love for it.
I developed a coleslaw dressing recipe that made all the difference for me. It’s sweet and tangy, and is a must in my classic coleslaw recipe and fennel and apple slaw.
While I don’t follow a vegan diet exclusively, I do enjoy plant-based recipes like this Vegan Coleslaw on a regular basis. I used my favorite vegan mayo in the dressing, along with curry powder for a warm, unexpected flavor.
The dressing is the perfect complement to the ingredients in this recipe, and the entire slaw is utterly addictive.
Why you’ll love this recipe:
- This vegan coleslaw recipe is packed with addictive crunchy, chewy textures, sweet and savory flavors, and is tossed in a creamy vegan coleslaw dressing.
- It’s an easy side dish that’s customizable with what you have on hand.
- It’s extremely versatile! It’s great for lunch or perfect as a side dish with whatever you may be serving.
- This recipe is vegan, gluten-free and dairy-free, so it’s great to serve at gatherings for people with dietary restrictions.
Recipe ingredients
This vegan coleslaw has a myriad of textures in every bite between the crisp cabbage, crunchy celery, chewy golden raisins, and buttery cashews.
I tossed it all with my favorite vegan coleslaw dressing, spiked with a little curry powder. The warm flavor complements the sweet and savory ingredients perfectly!
Ingredient notes
- Cabbage blend. I love the gorgeous coleslaw blend that I picked up at Whole Foods Market. It includes green and purple cabbage along with shredded carrot, but you can use your favorite. You can see cabbage recipes post, which includes how to cut cabbage if you prefer to make your own blend, but purchasing a coleslaw blend is a huge timesaver!
- Golden raisins. The golden raisins have a sweeter flavor than regular raisins, and add nice color to this vegan slaw. Feel free to substitute with your favorite dried fruit.
- Vegenaise. I discovered Vegenaise years ago and have never looked back. This vegan mayo has a delicious flavor, and comes in regular, soy free, avocado oil and low fat varieties. It can be substituted with your favorite mayo!
- White balsamic vinegar. This vinegar may be substituted with white, white wine, apple cider or even rice wine vinegars, just don’t use balsamic or red wine as their flavors are too strong.
- Maple syrup. Pure maple syrup is my sweetener of choice for its delicious flavor, but feel free to use your favorite sweetener.
- Cashews. The cashews may be substituted with your favorite nuts.
- Cilantro. Not a fan of cilantro? Simply substitute with your favorite freshly chopped herbs or omit altogether.
How to make this recipe
This vegan slaw comes together in about 15 minutes and requires minimal prep.
- Place the cabbage blend, celery, green onion, cashews, golden raisins, and cilantro leaves in a large bowl and set aside.
- Place the Vegenaise, vinegar, maple syrup, curry powder, and salt and pepper in a medium bowl and whisk to combine.
- Pour enough vegan coleslaw dressing to coat the cabbage and toss gently.
Recipe FAQs
Once the coleslaw has been tossed in the dressing, it should be eaten within 2-3 days. However, the cabbage will begin soften once it’s coated in the dressing, so it’s best enjoyed the day that it’s made.
This vegan coleslaw recipe includes vegan mayo in the dressing. You may use your favorite brand, or dairy free yogurt or vinegar based dressings are also great options.
I’ve never been a fan of mayonnaise, so I think vegan mayo tastes better than traditional mayonnaise. It’s smooth and flavorful, and there are so many great varieties on the market.
What to serve with this recipe
Pair this creamy vegan coleslaw with your favorite summer recipes. Here are some ideas to get you started:
- BBQ jackfruit sandwiches by Minimalist Baker
- Grilled burgers
- Slow cooker bbq pulled chicken
- Grilled bbq chicken
- Salmon cakes
Recipe notes
- I used an organic coleslaw blend from Whole Foods Market. Feel free to use any combination of slaw mixes or pre-chopped cabbage that you desire.
- This vegan coleslaw recipe may be made up to a few hours in advance, but bear in mind that the cabbage will soften once it is combined with the dressing.
- Leftover slaw will keep for 2-3 days in the refrigerator.
- Leftover dressing should be stored in an airtight container and used within 2 weeks.
More easy coleslaw recipes you’ll love:
- Broccoli slaw
- Coleslaw dressing
- Kale slaw
- Mexican coleslaw by Foodiecrush
- Vinegar coleslaw
Did you try this recipe? If so, be sure to leave a review below and tag me @flavorthemoments on Facebook and Instagram
Vegan Coleslaw with Creamy Curry Dressing
Ingredients
For the coleslaw:
- 12 ounces organic cabbage blend
- 1 stalk celery sliced on the bias
- 1 large green onion chopped (both white and green parts)
- 1/2 cup roasted cashew pieces
- 1/2 cup golden raisins
- 1/3 cup cilantro leaves
For the dressing:
- 1/2 cup Vegenaise may be subbed with your favorite mayo
- 3 tablespoons white balsamic vinegar
- 1 1/2 tablespoons pure maple syrup
- 1/4 teaspoon curry powder
- salt and freshly ground black pepper to taste
Instructions
- Place the cabbage blend, celery, green onion, cashews, golden raisins, and cilantro leaves in a large bowl and set aside.12 ounces organic cabbage blend, 1 stalk celery, 1 large green onion, 1/2 cup roasted cashew pieces, 1/2 cup golden raisins, 1/3 cup cilantro leaves
- Place the Vegenaise, vinegar, maple syrup, curry powder, and salt and pepper in a medium bowl and whisk to combine.1/2 cup Vegenaise, 3 tablespoons white balsamic vinegar, 1 1/2 tablespoons pure maple syrup, 1/4 teaspoon curry powder, salt and freshly ground black pepper
- Pour enough dressing to coat the cabbage and toss gently. Serve and enjoy!
Notes
- I used an organic coleslaw blend from Whole Foods Market. Feel free to use any combination of slaw mixes or pre-chopped cabbage that you desire.
- This vegan coleslaw recipe may be made up to a few hours in advance, but bear in mind that the cabbage will soften once it is combined with the dressing.
- Leftover slaw will keep for 2-3 days in the refrigerator.
- Leftover dressing should be stored in an airtight container and used within 2 weeks.
Nutrition
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
21 Comments on “Vegan Coleslaw with Creamy Curry Dressing”
What a palatable salad recipe with finger-licking dressing, Marcie! Can’t wait to try it out!
Thanks so much Agness!
WHOA the redesign is gorgeous! So clean and pretty. I’m looooving this coleslaw too. Curried anything is delicious but I never would have thought to throw a little curry into my slaw. Thank you for the idea! Happy St. Patrick’s Day 🙂
You’re so sweet — thank you! Hope you had a Happy St. Patrick’s Day Kelsie!
Wow, love the new site design, Marcie. It’s beautiful…..
BTW the recipe to sounds great…. 🙂
Thanks so much Puja!
The curry powder really adds that little special something. Thanks, Juliana!
Aieee!! I LOVE IT!! The site looks so clean, new and refreshing. Just like this salad 🙂 Lindsay does a great job with her sites (I’m biased!).
Thanks Z!! Clean and refreshing was exactly what I wanted, and I knew Lindsay would do it up right. She’s so worth the wait!
This looks great! I love that you’ve used other flavorings as well other than mayo, which is always my least favorite part of slaws. Crunchy layers of flavor, yum! Thanks for the recipe!
Thank you Balvinder! 🙂
Love the new site design Marcie! I recognized Lindsay’s work from the logo! Looks beautiful! This coleslaw looks fresh and delicious. Pinned to try it.
Thank you Mira! Lindsay does the best work doesn’t she? And thank you for the pin!
AHHH!! It looks so beautiful, Marcie! What a difference. I remember how awesome it felt when mine was just done. I hope you are enjoying that feeling right now. 🙂
This salad also looks incredible. I want to crunch my way through the entire bowl. YUM!
Thank you Sarah! What a difference indeed…Lindsay worked her magic on this site and I’m really enjoying it! 🙂
Oh My GAAAAWSH! I LOVE THE NEW DESIGN, Marcie!!! I totally did a triple take when the page first loaded, because I was like… wait. This isn’t right. Then I saw Flavor the Moments and I was thinking well this is just GLORIOUS! SO PRETTY! My site NEEDS an update, so I’m going to have to look into Purr. Well, look into them again, because I think last time I looked there was a wait list like whoa. 😉 Aaaanyways, coleslaw is one of those things I could eat on the regular, and yours looks delicious! I’m obsessing over the curry in here! GENIUS! Pinned! Cheers, dear! <3
Thank you Cheyanne! I’ve wanted Purr to do my site for so long and I was on the wait list for a little over a year. I knew what I signed up for and waited patiently because I knew it was worth the wait. Well…sort of patiently. 🙂 You sound like a coleslaw addict like me, too. I think you’ll love the curry in the dressing!
Marcie!! Your site turned out soooo beautifully! I always love that fresh feeling when your blog gets a little sprucing.
This coleslaw looks amazing! We’re big fans of coleslaw in my house and that curry dressing is everything. Definitely a must-try!
Thank you so much Julia…my site needed some major freshening up! 🙂 I hope you get to try this soon!
Congrats on your site redesign, Marcie! It looks BEAUTIFUL! So happy for you! And I’m loving this coleslaw dish, too. I’ve never tried vegenaise before, so I will have to keep that in mind. What a pretty dish to go alongside some corned beef for the weekend!
Thank you so much Gayle — I’m so happy with the design! Hope you’re having a great week!