Anna@Tollerant on

Vegan Kale Slaw

I absolutely love Cole slaw! Back in my non vegan days it was the absolute highlight of my trips to a well-known chicken restaurant. A few years ago, I managed to create a vegan version of it but had to realize that it didn’t match with the health goal of my diet. After a few experiments I’m very proud to finally share a healthy Cole slaw with you to enjoy with your friends and family! The best thing about it is that it is very customizable. I added some cashew yoghurt to reduce the amount of mayonnaise, but any kind of plant-based yoghurt works. Also, if you would like to completely cut out the mayonnaise feel free to do so by adding an equivalent of more plant-based yoghurt. And! Feel free to alternate the toppings. I find the pomegranate adds the perfect amount of sweetness but oranges, raisins or dried cranberries will have the same effect so don’t hold back on experiments! But now, enjoy!

AuthorAnna@TollerantCategory

Yields4 Servings
For the Slaw
 2 cups Chopped Kale
 4 Carrots
 ½ cup Pomegranate
 2 tbsp Pumpkin Seeds
For the Dressing
 2 tbsp Cashew Butter
 2 tbsp Cashew Yoghurt
 1 tbsp Vegan Mayonnaise
 1 tsp Dijon Mustard
 ½ tsp Cellery Salt
 1 tsp Parsely
 1 tsp Chives
 ½ tsp Garlic Powder
 ½ tsp Onion Powder
1

Add all dressing ingredients into a large bowl and mix them until everything is combined. Taste it and if needed add salt and pepper.

2

Wash the kale and the carrots, add the Kale into the bowl and massage it with your hands to soften it. Then use a grater to shred the carrots into the bowl. Mix it all together and then let it sit in the fridge for at least half an hour. (At best overnight)

3

Before serving add the pomegranate, chickpeas and the pumpkin seeds and other toppings if desired. Enjoy!

Ingredients

For the Slaw
 2 cups Chopped Kale
 4 Carrots
 ½ cup Pomegranate
 2 tbsp Pumpkin Seeds
For the Dressing
 2 tbsp Cashew Butter
 2 tbsp Cashew Yoghurt
 1 tbsp Vegan Mayonnaise
 1 tsp Dijon Mustard
 ½ tsp Cellery Salt
 1 tsp Parsely
 1 tsp Chives
 ½ tsp Garlic Powder
 ½ tsp Onion Powder

Directions

1

Add all dressing ingredients into a large bowl and mix them until everything is combined. Taste it and if needed add salt and pepper.

2

Wash the kale and the carrots, add the Kale into the bowl and massage it with your hands to soften it. Then use a grater to shred the carrots into the bowl. Mix it all together and then let it sit in the fridge for at least half an hour. (At best overnight)

3

Before serving add the pomegranate, chickpeas and the pumpkin seeds and other toppings if desired. Enjoy!

Vegan Kale Slaw
IngredientsDirections

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