Origins of Coleslaw
The word coleslaw is believed to have originated from the Dutch dish koolsla meaning “cabbage salad”. It became popular in New York in the 17th and 18th centuries when Dutch settlers arrived in the region. Coleslaw may have also been inspired by a dish made in ancient Rome that was made with shredded cabbage (or other cruciferous vegetables), melted butter, vinegar, and oil. Our inspired plant-based version is made without mayonnaise, but still has the creamy dressing and crunchy texture of a classic slaw!
How to Make Vegan Coleslaw
The base for this 10-ingredient recipe starts with soaked cashews (for a nut-free alternative, see the notes!). Cashews are blended with maple syrup, vinegar, celery salt, mustard, and onion for a classic coleslaw dressing that’s mayo (and oil) free. Once the sauce is ready, all that’s left to do is shred your vegetables and toss! We went with carrots and a mix of red and green cabbage. But you could also sub other veggies you have on hand, like bell pepper, green onion, or even kale. We hope you LOVE this modern spin on a classic! It’s: CreamyTangyFreshCrunchyLoaded with vegetablesVersatile& Super delicious This would make the perfect side to BBQ-friendly dishes like our BBQ Black Bean Burgers, BBQ Baked Beans, Vegan ‘Pulled Pork’ Sandwich, and Grilled Veggie Skewers! If you’re into this salad, also be sure to check out our Super Cleansing Slaw, Brussels Sprout Slaw with Coconut Bacon, and Simple Fall Slaw! If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram! Cheers, friends.
