Plant Based Coleslaw
It is cookout season, and do we have some awesome WFPB sides for you! This coleslaw is not only super easy and fast to make, but it’s also way healthy! Using a cashew and white bean mayonnaise base means you are sneaking in some secret fiber and protein in one of your favorite dishes that used to just be fat and empty calories! Not today! This coleslaw is vegan, gluten free, refined sugar free, and delicious AF! This is how we made it:
1 head of cabbage, shredded
1 cup matchstick beets (store bought is best. Homemade will make your slaw pink)
1 cup shredded carrots
1 cup vegan mayo (recipe here)
2 tbsp dijon mustard
2 tbsp apple cider vinegar
1 pitted date (soaked in hot water if dry)
½ tsp celery salt
¼ tsp black pepper
In a blender, mix the mayo, mustard, apple cider vinegar, date, and celery salt. Blend until smooth. Taste, and adjust seasoning if necessary.
In a large bowl, add the cabbage, beets, and carrots. Add the mayonnaise sauce, and using tongs, toss until it’s all mixed through.