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+ servings
Bowl of vegan coleslaw on a wooden cutting board

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!

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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


  • 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 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. 


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.

Did you try this recipe?Be sure to tag @flavorthemoments with the hashtag #flavorthemoments on Instagram so I can see what you made!