Cole Slaw Vegan Food
COLE SLAW, VEGAN
I had a mayo-free cole slaw at a restaurant in St. Petersburg. This is my attempt to create something like it. Use either green or purple cabbage, but be forewarned that the cucumber will turn pink if you do the latter. Tastes good anyway! Cooking time is marinating time. Kalonji seeds can be found in Indian spice sources, and may also be sold as nigella seeds.
Provided by Diann is Cooking
Categories Vegetable
Time 3h30m
Yield 4-5 serving(s)
Number Of Ingredients 13
Steps:
- Slice the cabbage as finely as you have patience for, and do the same with the cucumber.
- Place all the above in a large bowl, add water to just cover. Keep in fridge, and mix occasionally.
- After 3 or 4 hours, drain off most the liquid through a fine mesh colander (to keep most of the seeds). Serve.
Nutrition Facts : Calories 87.3, Fat 3.9, SaturatedFat 0.6, Sodium 169.9, Carbohydrate 12.2, Fiber 3.5, Sugar 7.2, Protein 2.2
SIMPLE VEGAN COLESLAW
This coleslaw recipe is a sugar-free, vegan alternative to the picnic favorite!
Provided by Bethany
Categories Salad Coleslaw Recipes With Mayo
Time 2h10m
Yield 8
Number Of Ingredients 7
Steps:
- Place coleslaw mix in a large bowl. Combine vegan mayonnaise, sweetener, olive oil, vinegar, poppy seeds, and salt in a smaller bowl; mix until smooth. Slowly stir dressing into the coleslaw mix.
- Refrigerate coleslaw for at least 2 hours before serving. Serve cold.
Nutrition Facts : Calories 185.8 calories, Carbohydrate 10.7 g, Cholesterol 4.5 mg, Fat 16 g, Fiber 1 g, Protein 0.9 g, SaturatedFat 2.4 g, Sodium 152.2 mg, Sugar 1.3 g
VEGAN COLESLAW
Lighten up your meal with this healthy, Asian-influenced side dish
Provided by John Torode
Categories Side dish, Snack
Time 35m
Number Of Ingredients 10
Steps:
- Put the dressing ingredients into a bowl, whisk well, then set aside. The dressing can be made a day ahead. Mix together the celeriac, carrots, spring onions, bok choy and peas. Sprinkle with a little salt, mix again and leave to stand for 5 mins.
- Pour the dressing over the vegetables and mix well. Stir in the parsley and coriander just before serving.
Nutrition Facts : Calories 83 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 5 grams sugar, Fiber 5 grams fiber, Protein 3 grams protein, Sodium 0.2 milligram of sodium
HEALTHY VEGAN COLESLAW
I love coleslaw and have not had it in years, since I can't have dairy. I just made it with fat free nayonnaise (and only 10 calories per Tbsp), and it is fabulous. It is a sweeter coleslaw, without all the calories. I hope someone can use this recipe to revive their love for coleslaw too :)
Provided by FoodExplorer
Categories Lactose Free
Time 10m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Process the cabbage in a food processor or chopper (grate if you like a thicker coleslaw).
- In a bowl, mix together the nayonnaise, apple cider vinegar, mustard, Splenda, salt and pepper.
- Pour dressing over the shredded cabbage and mix well.
- Let it sit for a few hours at least to really let the flavors come through, although it will still be good without resting for a while :)
- Sometimes I throw in a couple small zucchini with the cabbage in the processor for extra oomph -- if you do that, either increase the amount of dressing, or use half the head of cabbage.
- Hope you enjoy!
Nutrition Facts : Calories 75.3, Fat 2.7, SaturatedFat 0.5, Cholesterol 3, Sodium 175.2, Carbohydrate 12.3, Fiber 4.2, Sugar 7.3, Protein 2.8
EASY VEGAN SLAW
Make this simple dairy-free vegan slaw that's perfect for barbecues and summer picnics. Put it together in minutes and shake with our mustardy dressing
Provided by Juliet Sear
Categories Side dish
Time 15m
Number Of Ingredients 7
Steps:
- Place all the ingredients for the dressing in a bowl and whisk, or shake in a jar. Pour the dressing over the vegetables and mix together thoroughly.
Nutrition Facts : Calories 107 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 6 grams sugar, Fiber 3 grams fiber, Protein 1 grams protein, Sodium 0.23 milligram of sodium
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- Soak cashews. Then drain thoroughly and add to a high-speed blender along with water, maple syrup, mustard, white vinegar, apple cider vinegar, onion, and celery salt (or seeds).
- Blend on high until creamy and smooth, scraping down sides as needed. If too thick, add more water to thin. If too thin, you can compensate by adding more (raw) cashews (they don't need to be soaked).
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From plantbasedonabudget.com
Cuisine AmericanCategory Dinner, Lunch, Side DishServings 4-6Total Time 1 hr 20 mins
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Cuisine AmericanCategory Dinner, Lunch, Side DishServings 4-6Total Time 1 hr 20 mins
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