Mayo-Free Vegan Coleslaw
This 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!
Servings: 6 Servings
Calories: 215kcal
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:
- 2 tablespoons tahini
- 1/4 cup rice vinegar
- Juice of 1 lime about 2 tablespoons
- 2 teaspoon tamari or soy sauce
- 1 teaspoon Asian hot sauce optional
- 1/2 teaspoon garlic powder
- Water as needed
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