Creamy Vegan Coleslaw – (Plus it’s Gluten-free!)

Creamy Vegan Coleslaw | savannamehrad.com

Creamy Vegan Coleslaw | savannamehrad.comIT’S SUMMER TIME!!!

Okay, okay – so it’s only spring but I’ve been having bonfires practically every night, my sandals are my current go to footwear and one day last week, I even wore shorts. So in Canada, all these things stipulate summer 🙂

If I can’t convince you with these firmly rooted pieces of evidence, maybe I can convince you with food? Like some Creamy Vegan Coleslaw, perhaps?

Creamy Vegan Coleslaw | savannamehrad.comThat’s what I thought…I knew food would be the answer. Heck, food is always the answer!

So, back to this summer evidence – this Creamy Vegan Coleslaw is where it’s at, friends. It’s creamy (obviously), tangy, sweet and perfect for pairing with all sorts of summer gems like veggie burgers, veggie dogs, tofu kabobs and maybe even s’mores? Okay, I went too far with the s’mores. Let’s just pretend I stopped at the kabobs 🙂

Creamy Vegan Coleslaw | savannamehrad.comThis Creamy Vegan Coleslaw is so easy to whip up and has summer written all over it. I don’t know if it’s just me, but the crunchy, tangy flavour of coleslaw always makes me think of summertime picnics, camping and all sorts of other awesome childhood summer memories.

My favourite thing about this Creamy Vegan Coleslaw, other than the fact that it’s vegan and gluten-free, is that it has all sorts of other wholesome goodness in it too. In addition to the necessary cabbage, this creamy vegan coleslaw has apples, carrots, walnuts, sunflower seeds and even cashews hidden in the dressing! It’s pretty protein rich – just another reason to dig right in.

Creamy Vegan Coleslaw | savannamehrad.com Creamy Vegan Coleslaw | savannamehrad.comI feel like cabbage is one of those vegetables that ends up hiding out in the back of your fridge for several weeks (my hand is way up for this one…definitely guilty here). But cabbage is so good for you, we should really eat it more often. Cabbage:

  • can provide you with some special cholesterol-lowering benefits if you will cook it by steaming. The fiber-related components in cabbage do a better job of binding together with bile acids in your digestive tract when they’ve been steamed. When this binding process takes place, it’s easier for bile acids to be excreted, and the result is a lowering of your cholesterol levels. Raw cabbage still has cholesterol-lowering ability, just not as much as steamed cabbage.
  • is an excellent source of vitamin C and a very good source of manganese.
  • contains significant amounts of polyphenols that provide anti-inflammatory benefits. The anthocyanins found in red cabbage are well-documented anti-inflammatory compounds, and make red cabbage a standout anti-inflammatory food for this reason.
  • is great for your stomach! Long-established in health research is the role of cabbage juice in helping heal stomach ulcers (called peptic ulcers), but more recent studies on cabbage have looked at the overall health benefits of this food for the stomach and digestive tract as a whole. Present-day studies make it clear that cabbage contains a variety of nutrients of potential benefit to our stomach and intestinal linings. These nutrients include glucosinolates (and the anti-inflammatory isothiocyanates or ITCs made from them), antioxidant polyphenols, and the amino acid-like substance called glutamine. In the case of ITCs, digestive tract benefits include proper regulation of bacterial populations of Helicobacter pylori inside the stomach. These bacteria are normal stomach inhabitants, but their populations can become too large and they can latch onto the stomach lining in an undesirable way. The ITCs made from cabbage’s glucosinolates can lower the risk of these unwanted stomach events. (source)

Creamy Vegan Coleslaw | savannamehrad.comSo let me reiterate: cabbage is the answer and therefore, this Creamy Vegan Coleslaw solves everything. It also means summer…mainly cause I said so but also cause it’s just so gosh darn good!

Creamy Vegan Coleslaw | savannamehrad.comMake up a big bowl of this delicious Creamy Vegan Coleslaw today and be prepared to instantly be transported to warmer climates with just one bite (unless you live in Antarctica, then nothing can help you, unfortuantely). Okay, in all seriousness guys, this Creamy Vegan Coleslaw is just too delicious to not share with you so enjoy the recipe, make it for yourselves and post your pictures to Instagram with the tag #glutenfreeveganpantry so that I can check out your own little bit of summer in a bowl.

Lots of love & happy eats, Savanna | savannamehrad.com

5.0 from 1 reviews
Creamy Vegan Coleslaw - (Plus it's Gluten-free!)
 
Prep time
Total time
 
This Creamy Vegan Coleslaw is quick, easy and bursting with flavour. Vegan and gluten-free, it's the perfect summer side to serve at a picnic or backyard BBQ.
Author:
Recipe type: Side
Cuisine: Vegan
Serves: 10 cups of coleslaw
Ingredients
  • 6 cups green or red cabbage, diced
  • 2 cups carrots, grated
  • 2 cups granny smith apples, grated
  • ½ cup chopped walnuts
  • ¼ cup sunflower seeds
Dressing
  • ½ cup cashews, soaked overnight
  • ¾ cup white vinegar
  • 1 Tbsp apple cider vinegar
  • ½ cup water
  • 2 Tbsp agave nectar
  • salt and pepper to taste
Instructions
  1. Combine cabbage, apples, carrots, walnuts and sunflower seeds in a large mixing bowl and stir to combine.
  2. Place all dressing ingredients into a high-speed blender (I used my vitamix). Blend on high for 3-5 minutes, or until dressing is creamy and smooth.
  3. Pour dressing over coleslaw mixture and combine until coleslaw is thoroughly coated with dressing.
Notes
Store in an airtight container in the fridge until ready to serve. Leftovers can be stored for 2-3 days in the fridge.
Nutrition Information
Serving size: 1 cup Calories: 168 Fat: 8g Saturated fat: 1g Trans fat: 0g Carbohydrates: 21g Sugar: 12g Fiber: 5g Protein: 4g Cholesterol: 0mg

 

Savanna

Hello! Welcome to the SavannaMehrad.com! My name is Savanna and I'm so excited that you've decided to stop by and check out my little blog.

This blog started out as a journey of living adventurously in the kitchen, trialing gluten free, vegan, whole food recipes that you and your whole family can enjoy.

Fast forward a few years and I've chosen to breath new life into it, this time, focus on my mental health journey, sharing the tools, resources and practices that continue to help me on my self-healing path.

I hope that you'll enjoy tagging along with me on this new adventure - I can't wait to share all of my ideas with each of you and look forward to your feedback along the way. I'd love to hear from you - whether it's a comment on a post, sharing your own unique journey or even just a quick hello! Feel free to leave a note in the comments or send me an email at savanna [at] savannamehrad.com.

Lots of love and big hugs!
-Savanna

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5 Comments

  1. Hi,
    I have made your coleslaw and it’s SUPER delicious
    I’ve ahd one problem, after about 2 hours the coleslaw turned grey
    and therefore it looked unappetizing
    The taste stayed the same delicious
    Any idea wht this occured?
    Maybe there’s some science to it, the cashews? the apples? any suggestion?

  2. Oh my goodness I am in love with this recipe and your entire blog and your PHOTOS! They are stunning, and everything looks so delicious! I couldn’t decide what to comment on, I was overwhelmed with so many things to love, but these photos really stood out to me and I love coleslaw 🙂 xoxo

    1. Natalie! Thank you so, so, so much for your sweet words! It means so much as a new blogger to get this kind of feedback from a fellow blogger 🙂

  3. I have only recently found love for coleslaw, I think it took me making it myself – homemade is just so much better! this recipe looks fantastic!

    1. I agree, Kristina – homemade is always better!

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