Vegan Coleslaw with Creamy Curry Dressing
Vegan Coleslaw with Creamy Curry Dressing is crunchy and addictive with golden raisins, cashews and a delicious vegan coleslaw dressing. It's the perfect side dish for picnics and barbecues!
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 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
Instructions
- 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!
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
Calories: 169kcal, Carbohydrates: 22g, Protein: 2g, Fat: 9g, Saturated Fat: 1g, Polyunsaturated Fat: 7g, Sodium: 133mg, Fiber: 2g, Sugar: 15g
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
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