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Easy Vegan Coleslaw

Best Vegan Coleslaw - This super easy vegan coleslaw is packed with amazing crunchy and fresh textures and coated in a lovely creamy dressing. This crowdpleaser is a must at every summer party. So good! | Munchyesta.com
Get ready for a creamy coleslaw filled with fresh and crunchy veggies. This recipe is so simple and you won't believe how amazing and creamy the vegan coleslaw really is until you try it.
I recommend making this a few hours in advance and storing it in the refrigerator. It makes it even better!
Simone - Munchyesta.com
Prep Time 25 minutes
Serving Size 8 people

Ingredients

  • 1 large head Green Cabbage (9 cups) Finely shredded
  • ½ small head Red Cabbage (2 cups) Finely Shredded
  • 1½ cup Carrots Shredded
  • ¼ cup Fresh Parsley Finely Chopped
  • ¼ cup Sunflower Seeds
  • ¼ cup Sundried Tomatoes Chopped
  • 3 Spring Onions Finely Chopped

Dressing

  • ½ cup Raw Cashews (Soaked in water for 4 hours)
  • ½ cup Plant Yoghurt (Soy yoghurt or whichever you prefer)
  • ½ cup Plant Milk (Soy Milk or whichever you prefer)
  • 1 Lemon - Juice From
  • 2-3 tbsp Apple Cider Vinegar
  • 2 tbsp Dijon Mustard
  • 2-3 tbsp Maple Syrup
  • 2 cloves Garlic Minced (or alternatively ½ tsp garlic powder)
  • ½ tsp Onion Powder
  • 1 tsp Sea Salt
  • Pinch of Pepper

Instructions

Dressing

  • Start by pouring the water from the raw cashews and add all the dressing ingredients to a high-speed blender. Blend until everything is smooth and combined. Add more salt if you think it needs it.
  • Store in a clean sealed container in the refrigerator.

Coleslaw

  • Put cabbage, carrots, sunflower seeds, spring onions and parsley into a large mixing bowl and toss together. Pour in 1 cup of the dressing and toss to coat everything – add more dressing if you think it needs it. Add the chopped sundried tomatoes and stir everything together.
  • Cover and put in the refrigerator for 1-2 hours. If the slaw needs it you can always add a little more dressing right before serving.