Vegan Coleslaw Food
VEGAN COLESLAW
A simple vegan coleslaw without any mayo. I add caraway seeds to my coleslaw as it helps with digestion. It tastes best after it has marinated for a few hours.
Provided by westcoastgirl
Categories Salad Coleslaw Recipes No Mayo
Time 4h40m
Yield 4
Number Of Ingredients 8
Steps:
- Combine cabbage and carrots in a large bowl, season with salt, and allow to sit for 30 to 45 minutes.
- Squeeze out as much liquid as possible from cabbage and carrots with your hands; drain well.
- Stir together oil, vinegar, confectioners' sugar, caraway seeds, and pepper and pour over the salad. Mix well. Allow to sit to intensify the flavor, about 4 hours.
Nutrition Facts : Calories 267 calories, Carbohydrate 18.9 g, Fat 21.4 g, Fiber 6.9 g, Protein 3.4 g, SaturatedFat 2.1 g, Sodium 647.3 mg, Sugar 10.8 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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