Creamy Vegan Coleslaw (Oil-Free!)
This creamy vegan coleslaw is bright and colorful, with a decadent yet healthy oil-free silken tofu dressing. Perfect for topping a BBQ jackfruit sandwich or enjoy as a side dish. It's never been easier to eat your cabbage!
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Condiment, Side Dish
high-speed blender (if making the mayo/aioli from scratch)
shredded purple cabbage
shredded white cabbage
to 1 cup
vegan mayo or aioli
(depending on creaminess preference)
apple cider vinegar
dijon or brown mustard
fresh cracked pepper
Add the shredded cabbage and carrots to a large mixing bowl.
Following the instructions linked below, prepare the vegan oil-free aioli.
In a small bowl, mix the vinegar, maple syrup, and mustard with the vegan oil-free aioli.
Pour the dressing over the carrots and cabbage. Mix to combine. Add fresh cracked pepper and a sprinkle of sea salt (optional).
Serve immediately, let rest 30 minutes in the refrigerator before eating, or store in an airtight container in the refrigerator for up to 5 days.
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You can substitute store-bought vegan mayo or vegan yogurt for the vegan aioli.
If you are not using pre-shredded cabbage, use a cheese grater or food processor to shred the vegetables.
The amount of vegan mayo or aioli you use depends on your personal preference.
Although you can serve right away, the flavors come together a bit better when you let the coleslaw rest in the refrigerator 30 minutes to 1 hour before serving.
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Recipe by www.nosweatvegan.com