Go Back
Print
Recipe Image
Smaller
Normal
Larger
Best Vegan Coleslaw
Makes 4 cups
Print Recipe
Pin Recipe
Author:
Molly Patrick
Cook Mode
Prevent your screen from going dark
Ingredients
White Bean Mayo
▢
⅓
cup
raw cashews, soaked in water for 10 minutes
(50 g)
▢
¾
cup
canned cannellini beans, drained and rinsed
(115 g)
▢
¼
cup
water
(60 ml)
▢
1½
tablespoons
lemon juice
(freshly squeezed is best)
▢
½
teaspoon
mustard powder
▢
½
teaspoon
salt
Best Vegan Coleslaw
▢
½
cup
White Bean Mayo
(110 g)
▢
1
teaspoon
dried dill
▢
½
teaspoon
lemon juice
(freshly squeezed is best)
▢
¼
teaspoon
onion powder
▢
⅙
teaspoon
black pepper
(about 5 turns)
▢
4
cups
green cabbage, shredded
(320 g)
▢
1
cup
carrot, peeled or unpeeled and grated or shredded
(130 g)
▢
¼
cup
green onion, thinly sliced
▢
2
tablespoons
fresh parsley, minced
(3 g / any variety)
Instructions
White Bean Mayo
Drain the cashews (discard the soaking water) and place into your blender along with the remaining ingredients.
Blend until perfectly smooth and creamy.
Best Vegan Coleslaw
Place the White Bean Mayo, dill, lemon juice, onion powder, and black pepper into a mixing bowl and whisk until well combined.
Add the cabbage, carrot, green onion, and parsley and toss until the cabbage is coated well.
Serve immediately or let the flavors meld in the fridge for a few hours.