Vegan Coleslaw Without Mayo
This light and tangy vegan coleslaw without mayo is a vibrant assortment of crunchy veggies tossed in a dairy-free dressing and garnished with fresh parsley.
Servings: 8 servings
Calories: 46kcal
Ingredients
- 2 cups green cabbage shredded
- 2 cups red cabbage shredded
- 2 large carrots shredded
- ¼ cup scallions roughly chopped
- ¼ cup parsley roughly chopped
Dressing
- 2 tablespoon tahini
- 1 tablespoon lemon juice
- 1 teaspoon maple syrup
- 1 tablespoon water
- ½ teaspoon minced garlic
Instructions
- Combine the shredded green cabbage, shredded red cabbage, grated carrots, chopped scallions, and chopped parsley in a large mixing bowl.
- Whisk together the tahini paste, lemon juice, maple syrup, water, and minced garlic in a small bowl.
- Pour the dressing over the shredded vegetables. Toss together to combine.
- Cover the bowl and refrigerate for at least 30 minutes.
Video
Notes
Tips for Making Vegan Coleslaw
- Shred the carrots at an angle to get longer strands.
- For a sweeter coleslaw, add more maple syrup.
- Before shredding your cabbage, remove any thick leaves. Finely shred the cabbages for the best texture.
- Mix salt into the cabbage until evenly distributed to prevent soggy coleslaw. Rinse the cabbage and spin it dry before using it.
- Store in the refrigerator for up to 4 days.
Nutrition
Calories: 46kcal | Carbohydrates: 6g | Protein: 1g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 25mg | Potassium: 182mg | Fiber: 2g | Sugar: 3g | Vitamin A: 3464IU | Vitamin C: 24mg | Calcium: 35mg | Iron: 1mg