This Dairy-Free + Egg-Free Coleslaw is super simple + healthy! Made with crispy vegetables + tangy homemade dressing. Perfect for vegan BBQ! Carrots + Cabbage + Silken Tofu + lemon juice + apple cider vinegar, that’s it! My recipe for vegan coleslaw is so much tastier than classic coleslaw. So much fresher + lighter than the regular mayonnaise version!!!
Why Is Classic Coleslaw Not Vegan?
Mayonnaise! Traditional coleslaw is made with lots + lots of mayo. Jarred mayonnaise is made with whole eggs and extra egg yolks, soybean oil, lemon, and sugar. Two tablespoons gives you a whopping 20 grams of fat! Full of eggs, not vegan, and void of anything nutritious.
How To Make Vegan Mayo
So easy! Simply combine one package of silken tofu, 3 tbsp lemon juice, 1 tbsp apple cider vinegar, and 1/4 tsp salt in a blender adding water one tablespoon at a time until desired consistency is reached! EASY! and HEALTHY! Did I mention delicious?
Tara’s Tips For Perfect Dairy-Free + Egg-Free Coleslaw:
- The easiest way to shred the cabbage and carrots is in a food processor. Alternatively, you could use a box grater for the carrots and a mandolin (or old fashioned knife!) to shred the cabbage. Another great option is a bagged coleslaw mix but I think freshly cut veggies are much fresher in this recipe.
- The vegan mayo is made separately in a blender. Whirl everything together first and place in the refrigerator while you cut your veggies.
- If you are making this dairy-free + egg-free coleslaw ahead of time, keep the dressing and the veggies in the separate and refrigerated until ready to eat. When ready, pour dressing over the slaw and mix everything together.
- Another great option here is to use store bought vegan mayo instead of my homemade version. You will need 1/2 cup for this recipe. Adjust salt and pepper to taste after adding the mayo.
What To Eat With Your Perfect Dairy-Free + Egg-Free Coleslaw:
- Chickpea Veggie Burgers
- Air Fryer Buffalo Tofu
- Pumpkin Veggie Burgers
- Healthy Homemade Falafel
- Buffalo Tempeh
- Air Fryer Baked Potato
- Buffalo Cauliflower Tacos
- Tempeh BLT
Dairy-Free + Egg-Free Coleslaw
This Dairy-Free + Egg-Free Coleslaw is super simple + healthy! Made with crispy vegetables + tangy homemade dressing. Perfect for vegan BBQ!
Ingredients
- For the slaw:
- 1/2 head of shredded red cabbage
- 1/2 head shredded green cabbage
- 1 cup shredded carrots
- 1/2 tsp salt and pepper (more to taste)
- For the dressing:
- 12 ounce package organic silken tofu
- 3 tbsp lemon juice
- 1 tbsp apple cider or white vinegar
- 1/4 tsp salt
Directions
- Step 1 For the slaw:
- Step 2 Shred cabbage using food processor or knife.
- Step 3 Shred carrots using a food processor or box grater.
- Step 4 Combine shred in a bowl and mix together.
- Step 5 For the dressing:
- Step 6 Place all ingredients into blender + blend until smooth.
- Step 7 Pour dressing over slaw, adjust salt + pepper. Serve immediately or chill until ready to use. If preparing ahead of time, keep dressing and veggies separate until ready to use (refrigerated). Enjoy!
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