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!
1largegreen onionchopped (both white and green parts)
1/2cuproasted cashew pieces
1/2cupgolden raisins
1/3cupcilantro leaves
For the dressing:
1/2cupVegenaisemay be subbed with your favorite mayo
3tablespoonswhite balsamic vinegar
1 1/2tablespoonspure maple syrup
1/4teaspooncurry powder
salt and freshly ground black pepperto 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.