Vegan Coleslaw with Creamy Curry Dressing
Vegan Coleslaw with Creamy Curry Dressing is crunchy cabbage blend tossed with an addicting curry coleslaw dressing. It’s a delicious twist on classic coleslaw!
Top of the mornin’ to ya! I couldn’t resist saying that since St. Patrick’s Day is two days away. And I’m feeling chipper because things are a wee bit different around here on the blog. My site’s been redesigned, and I couldn’t be more happy! Many thanks to Lindsay at Purr Design for giving me the site of my dreams.
I’ve always admired Lindsay’s work, and my site’s needed an overhaul for a while. I hope you find it easier to navigate, and it’s much more mobile friendly now. It should make for a much better experience for you, and I hope you enjoy it as much as I do!
Now…let’s talk about this Vegan Coleslaw with Creamy Curry Dressing! 🙂
This coleslaw is another recipe reshoot/revamp that was originally posted in March of 2013. Since I’ve been known to serve this slaw atop my Corned Beef Sliders on St. Patty’s Day, I thought now was a good time to re-share it.
In my traditional Corned Beef and Cabbage recipe, the corned beef is the star and the cabbage is pretty meh in my opinion. I love cabbage for the crunch factor…it deserves more than going soft in the crock pot or pressure cooker. Don’t you agree?
Even though the dressing in this vegan coleslaw is amazing, the cabbage is still the star of the show. I love the gorgeous blend of green and purple cabbage here, which I picked up at Whole Foods.
I’ve cut my own cabbage before, but what’s the point of buying a few different kinds and being chin deep in cabbage when you can buy a nice fresh blend already chopped for you?
It may be a bit more money, but it saves so much time. Plus there was also some shredded carrot and a bit of kale thrown into the mix, and I just couldn’t pass it up.
A lot of people aren’t into coleslaw because of the heavy mayo-laden dressing. I’ve never liked mayo, so I felt like I hit the jackpot when I discovered Vegenaise. I’m not vegan, but I love this vegan mayo and use it in almost all of my coleslaw dressings and more. If you’re a mayo lover, go ahead and use that instead.
The curry powder really sets this dressing apart and makes this slaw something special. Because of the curry, I thought it would be nice to add some golden raisins, cashews, celery, and cilantro to the slaw. These flavors really complement one another making this slaw anything but boring!
This dairy free coleslaw will be the hit of your spring and summer gatherings. Serve with barbecue, burgers, pulled pork sandwiches, you name it. And be warned…it’s hard to walk from.
- I know white balsamic vinegar isn’t something that everyone has in their pantry, but it can be swapped out with apple cider or white wine vinegar.
- I love maple syrup, but feel free to use your favorite sweetener.
- There will be some dressing leftover (hopefully!) so simply store it in an airtight container for about a week. Making a double batch is also a great idea to enjoy later in the week!
- I used a cabbage blend from Whole Foods Market, but use any combination of your favorite pre-chopped cabbages or slaw mixes.
More coleslaw recipes you’ll love:
Coleslaw by Fifteen Spatulas
For the coleslaw:
- 14 ounces 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 or Greek yogurt)
- 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
- 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 dressing to coat the cabbage and toss gently. Serve and enjoy!
- *I purchased a coleslaw blend from Whole Foods Market. Feel free to use any combination of slaw mixes or pre-chopped cabbage that you desire.
- Leftover dressing should be stored in an airtight container and used within one week.
Amount Per Serving: Calories: 169Total Fat: 9gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 0mgSodium: 133mgCarbohydrates: 22gFiber: 2gSugar: 15gProtein: 2g