The base for coleslaw of raw grated vegetables is a great basis for a healthy addition to a meal. Eating coleslaw is a fantastic way of getting some raw vegetables with all of their health promoting qualities into your diet.
Raw cruciferous vegetables in coleslaw
Eating coleslaw is its a great tasting way to get some raw cruciferous vegetables into the diet.
When else are you going to eat raw cabbage? Red cabbage as of one of the ingredients in this coleslaw comes from a class of vegetables known as cruciferous vegetables. Other cruciferous vegetables include broccoli, Brussels sprouts, and kale.
These vegetables have been associated with a host of health benefits such as helping to lower cholesterol, increasing the detoxification ability of the liver and being protective against certain cancers.
Cruciferous vegetables are also extra beneficial when eaten raw as certain health promoting properties are destroyed when they are cooked.
A creamy no oil cashew dressing
Traditional coleslaw is often made with mayonnaise containing a lot of oil, which is low in nutrients and extremely calorific. This version, with a lovely creamy cashew dressing doesn’t contain any oil, and while nuts as a food group are relatively high in calories, they also contain a lot of nutrients.
In order to make a creamy smooth dressing its best to soak the cashews in water for a few hours before blending them to soften them. This time can be decreased if you soak them in boiling water. Soaking the cashews is not as important to ensure a smooth dressing if you are using a powerful blender such as a Vitamix.
The quantity of ingredients to make the dressing will be enough to make two batches of coleslaw. We tend to only use half the dressing per batch so the coleslaw isn’t overly creamy or calorie dense.
This quantity of ingredients works well in the blender, however you can always half the quantities if you only want to make a single batch.
What to serve with this creamy vegan coleslaw
I really enjoy this coleslaw served with some potatoes cooked in the air fryer.
It also goes really well as part of a mix of other salads, such as the following salads:
- High Protein Red Lentil Pasta Salad – Gluten Free
- Beetroot and Cucumber Salad
- Super Kale and Butternut Squash Salad with Cranberries
- Dijon Potato Salad
You can also serve it along with these lovely vegan black bean veggie burgers.
creamy vegan coleslaw
Ingredients
Coleslaw Ingredients:
- 1 carrot (peeled)
- 1/3 red cabbage
- 1/4 celeriac
- 1/2 red onion
- parsley (small bunch, optional)
- salt and pepper to taste
Coleslaw Dressing Ingredients:
- 100 g cashews previously soaked for 4 hours if not using a powerful blender
- 125 ml water (half a cup)
- 1 tbsp apple cider vinegar
- 1 tbsp Dijon mustard
- 2 tbsp nutritional yeast
- 1 garlic clove
- a pinch of salt and pepper
Instructions
- Grate the celeriac, carrot, red onion and cabbage into a bowl
- Finely chop the parsley leaves and add to the bowl
- Add a little salt and pepper
- For the dressing, put all the ingredients into a blender and blend until creamy and smooth
- Add (about half of) the dressing to the salad bowl and stir well. Add more dressing according to how creamy you want it.
