Love it or hate it, coleslaw is a staple on American tables for a reason. There are a hundred ways to make it, but at its core, it’s simple, affordable, forgiving, and we think it’s damn tasty. If you love the slightly bitter crunch of cabbage wrapped in creamy mayo and dusted with dill, you’ll go crazy for the best vegan coleslaw with oil-free mayo
Ingredients
White bean mayo
- ⅓ cup raw cashews, soaked in water for 10 minutes
- ¾ cup canned cannellini beans, drained and rinsed
- ¼ cup water
- 1½ tbsp lemon juice
- ½ tsp mustard powder
- ½ tsp salt
Best vegan coleslaw
- ½ cup white bean mayo
- 1 tsp dried dill
- ½ tsp lemon juice
- ¼ tsp onion powder
- ⅙ tsp black pepper
- 4 cups green cabbage, shredded
- 1 cup carrot, peeled or unpeeled and grated or shredded
- ¼ cup green onion, thinly sliced
- 2 tbsp fresh parsley, minced
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.