- Arugula
- Bok Choy
- Broccoli
- Brussel Sprouts
- Cabbage
- Cauliflower
- Collard Greens
- Kale
- Mustard greens
- Radish
- Turnip
- Watercress
What’s our favorite way to add cruciferous veggies into our diet? By making the following vegan coleslaw recipe. It’s awesome! Try it for your next picnic or family get-together!
Vegan Coleslaw Recipe
Mama Z's Vegan Coleslaw
Author: Mama Z
Ingredients
Slaw
- 1 (12-ounce) bag organic broccoli slaw or kale slaw, 1 small head cabbage, or 1 or 2 finely shredded large carrots and the finely shredded stalks from a head of broccoli (about 2 cups)
- ¼ cup organic raisins, unsweetened dried cherries, or currants
- ¼ cup walnut or pecan meal
- 1 cup cored and chopped organic Granny Smith apple (1 large apple)
Dressing
- ⅔ cup soy-free Veganaise or your preferred avocado-oil or grapeseed oil vegan mayonnaise
- 3 tablespoons Bragg apple cider vinegar
- 1 dropperful plain liquid stevia
- 1 drop coriander essential oil
- 2 tablespoons unsweetened almond milk beverage
- ½ teaspoon freshly ground pink Himalayan salt or sea salt
- ¼ teaspoon freshly ground white pepper
Supplies:
- Mixing bowl
- Blender or Magic Bullet
Instructions
- For the slaw: In a medium mixing bowl, combine the shredded vegetables, raisins, walnuts, and apple.
- For the dressing: In a blender or Magic Bullet, combine the vegan mayonnaise, cider vinegar, liquid stevia, coriander essential oil, almond milk, sea salt, and white pepper, and blend.
- Pour the dressing over the slaw and toss to mix thoroughly. Serve immediately or refrigerate, covered, for up to 6 hours.
How about you? Do YOU have any vegan coleslaw recipes to share?
Here are more of our favorite side dish recipes and salads that are healthy and delicious.
