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June 5, 2018

by Alyssa Rimmer

Mayo-Free Vegan Coleslaw with Spicy Tahini Sauce

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This healthy vegan coleslaw is not only gluten-free but also mayo-free! It's got two kinds of cabbage, roasted cashews for crunch and flavored with a creamy tahini dressing.

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There are few things that scream summer than backyard cookouts and giant bowls of coleslaw!

I grew up really disliking all types of salads made with mayo. Mayo and I were just not friends. I didn't like the taste, I didn't like the texture and I sure as heck didn't want to eat vegetables slathered in a mayo dressing. To me, that was the worse of the worse.

Slowly but surely I came around the mayo and I gotta say, I kind of like it now. BUT most brands are still not using high-quality ingredients, there are eggs in almost every one and while tasty, mayo is far from being a “health food”.

So in true SQ fashion, we're making a healthy vegan coleslaw that is mayo-free and totally delicious!

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The Secret to Mayo-Free Coleslaw

When I think of coleslaw, I think creamy. Right?!

It's gotta have that cream factor to make it taste legit. So rather than using mayo, we're actually whipping up a tahini dressing. I know, I know. Tahini makes a lot of appearances around here, but there's a reason for it.

Tahini is not only nutritious – we're talking healthy fats, protein and minerals – but tahini also has an amazing toasty flavor AND it's nut-free making it much more allergy-friendly.

We're mixing tahini with some rice vinegar, lime juice, tamari and hot sauce, giving it a bit of an Asian-inspired taste, but still very versatile and delicious with (and on top of) pretty much everything!

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If coleslaw is still something that you're not sure about, let's chat about how you can serve it.

Of course, it's perfect as a side dish at potlucks or BBQs, but it's also a really great topper. I love eating this vegan coleslaw with things like veggie burgers, tacos and even hot dogs (or veggie dogs).

Here are some of my favorite recipes:

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Mayo-Free Vegan Coleslaw

This healthy vegan coleslaw recipe uses tahini instead of mayo for that classic creamy texture. Spiced with some Asian hot sauce, it's also bright and flavorful!
Prep Time 15 minutes
Total Time 15 minutes
Servings 6 Servings
Calories 215kcal
Author Alyssa Rimmer
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5 from 1 vote

Ingredients

for the slaw:

  • 1/2 head of purple cabbage
  • 1/2 head of green cabbage
  • 2 large carrots
  • 1 bunch scallions
  • 1/2 cup chopped cilantro
  • 1/2 cup sunflower seeds
  • 1/2 cup roasted cashews chopped

for the dressing:

Instructions

  • Finely slice or shred the cabbage and transfer to a large bowl.
  • Grate the carrot and slice the scallions, adding both to the bowl as well, followed by the cilantro, sunflower seeds and cashews.
  • In a small bowl, whisk together the dressing ingredients. This mixture will be thick, so whisk in water 1 tablespoon at a time until you reach a creamy consistency that can be poured over coleslaw.
  • Pour dressing over the coleslaw and toss to combine. Serve immediately!

Video

Nutrition

Calories: 215kcal | Carbohydrates: 19g | Protein: 7g | Fat: 13g | Saturated Fat: 1g | Sodium: 181mg | Potassium: 530mg | Fiber: 5g | Sugar: 7g | Vitamin A: 4360IU | Vitamin C: 71.9mg | Calcium: 89mg | Iron: 2.5mg

 

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About Alyssa

Hey there, I’m Alyssa Rimmer, a certified Holistic Nutritionist, yoga-lover, dog mom, and founder of Simply Quinoa. It’s nice to meet you! I created SQ as a way to provide solutions for women just like me, who were struggling to find helpful information about how to live a healthy and fulfilled life. My hope is that you will find inspiration here on SQ – in my story, in my recipes, in the hundreds of wellness articles, and in our amazing community. Welcome!

Interested in Healthy Eating? Grab our 7-Day Vegan Meal Plan!

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  1. Delicious! My mom, dad, and I loved it! Husband who hates slaw even thought “not bad”! I will remake this! Eating with lunch this week!

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