The best thing about warm weather is that home-cooking becomes a lot less fussy and a lot more carefree – dishes are lighter, easier to put together, and a lot more crowd friendly. The following vegan coleslaw recipe is reminiscent of family gatherings and summer barbecues, only it nixes the mayonnaise for a delightful vegan dressing, and it bears the colors of the rainbow! Please your palate and your eyes with this delicious rendition of coleslaw.
I’ve always loved coleslaw – it’s the perfect pairing of crunchiness and creaminess. But to me, coleslaw has always appeared bland white and has been associated with the afterthought of having consumed way too much mayonnaise. This vegan rainbow coleslaw recipe is regular coleslaw’s better half – it is bursting with both traditional ingredients and new ones (hello, kale!). Meanwhile, it is dressed with more complex flavors, including tahini, ginger, and cayenne pepper. Enjoy!
Vegan Rainbow Coleslaw Recipe
For the coleslaw
- ½ small head red cabbage, shredded
- 2 cup packed kale leaves, finely chopped
- 3 carrots, peeled and grated
- 1 cup slivered almonds
For the dressing
From the Organic Authority Files
- 1-inch nob ginger, peeled
- Juice of 1 lime
- 2 tablespoons maple syrup
- ¼ cup tahini
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- Pinch of cayenne pepper
- Almond slivers
- Cumin seeds
- Fresh basil leaves
For the coleslaw base, combine the cabbage, kale, carrots, and almonds in a large bowl and toss until well distributed.
For the dressing, add all of the ingredients into a small bowl and whisk until evenly combined. Pour the dressing over the salad and use clean heads or wooden spatulas to thoroughly massage or mix the dressing into the coleslaw ingredients so that everything is evenly coated with the dressing.
Serve in a large bowl and garnish with extra almond slivers, cumin seeds, and fresh basil.
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Coleslaw Recipe Image from Shutterstock