It seems at every Summer picnic there’s always plenty of Beans and Potato Salad, but what about a good Coleslaw? Especially an amazing Creamy Vegan Coleslaw to pile on top of an awesome BBQ Sandwich? One without a lot of fat or mayonnaise?
Well, your wish has just been granted.
THIS is the Vegan Coleslaw for you.
- Super easy to make
- Low-fat ingredients
- And an amazing flavor – perfect for any backyard BBQ
What’s the secret? Why the sauce of course.
I see that many Vegan Coleslaws out there are based on using some sort of Vegan Mayo. Now while I’m sure they taste really good, they are full of oil (fat) – and that is simply NOT a good option for me.
No, I wanted something different. Something more like the sweeter Coleslaw recipes I remember from living in Texas.
- A little bit of fat – but not too much.
- A little bit of twang – but not too much.
- And a little bit of sweetness …… but not too much.
And then I found my answer sitting on the grocery store shelf.
Yep – yogurt. It’s already the perfect consistency and adds just enough twang to make this Coleslaw really taste amazing. I added just a touch of Vinegar and Sweetener to flavor it up, and I have to tell you…. this is really GOOD.
Now in my store (part of the Kroger chain), they have two different types of non-dairy Yogurts. Kite Hill – which is based on Almond Milk, and Forager’s Cashewgurt which is obviously based on cashews.
I used the Cashewgurt and like I said – it was amazing. If you can’t find either of these in your store, I’m sure Trader Joes or Whole Foods will have something if you’re lucky enough to have one nearby.
So….got a picnic or BBQ coming up?
You’re going to want to give this one a try.
Creamy Vegan Coleslaw
Let’s start with the dressing.
Mix the following ingredients together in a small bowl:
- ½ cup of non-dairy Yogurt (I used Forager’s Cashewgurt),
- 1 Tbs of Dijon Mustard (any spicy Brown Mustard would work)
- 1 Tbs Apple Cider Vinegar
- 1 Tbs Brown Sugar (or whatever sweetener you like)
- a teaspoon and a half of Lemon Juice
- season with ½ tsp each salt & pepper
- ¼ tsp celery seeds.
This will make just enough dressing to mix in nicely with one of those pre-cut bags of Coleslaw Mix you see in the stores. Those are usually about 12-14 oz bags.
If you want to chop your own cabbage, I would use a combination of Green Cabbage, Red Cabbage, and shredded Carrot. Enough to make about 6-7 cups. (maybe 5 cups green, ½ cup red, ½ carrot….something like that).
But like I said – you can easily find the bags of organic Coleslaw mix in the salad section of your produce aisle.
Mix that all up together and let it rest, covered, in your fridge for at least an hour. Obviously the longer you let it sit, the more time it will have to marry all of those flavors together.
When you’re ready to serve, give it a good mix and you’re good to go.
Hope you like this very simple Vegan Coleslaw as much as I do, and leave those comments if you do.
Until next week – happy BBQ!
A low-fat, Creamy Vegan Coleslaw that will be perfect for that backyard BBQ or summer picnic. No dairy, no tofu, no mayo.
- 1 bag Organic Coleslaw Mix (14oz)
- 1/2 cup Non-Dairy Yogurt (Forager's Cashewgurt)
- 1 Tbs Apple Cider Vinegar
- 1 Tbs Dijon Mustard
- 1 Tbs Brown Sugar (or sweetener of choice)
- 1 1/2 tsp Lemon Juice
- 1/2 tsp Kosher Salt
- 1/2 tsp Ground Black Pepper
- 1/4 tsp Celery Seeds
Add coleslaw mix to a large bowl
Whisk remaining dressing ingredients until smooth and pour into coleslaw. Mix well and rest 1 hr before serving.