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Vegan Coleslaw

Crisp, creamy, and plant-based - this vegan coleslaw is made with a delicious cashew-based dressing.
Servings: 8

Ingredients

  • 1 head organic green cabbage, thinly sliced
  • 1 cup raw cashews (soaked overnight)
  • 1/3 cup water
  • 2 tbsp minced white onion
  • 2 tbsp white vinegar
  • 1 tbsp dijon mustard
  • 1 tbsp maple syrup
  • 1 tsp celery seed
  • 1/2 tsp sea salt

Instructions

  • Add cashews through sea salt to a high speed blender. Blend until creamy.
  • In a large bowl, combine thinly sliced cabbage and cashew sauce. Stir until fully combined.
  • Store in an air-tight glass container for up to 1 week.