What's better than coleslaw which doesn't have you wondering how many calories you're consuming, is vegan, and tasty at the same time? This coleslaw recipe is exactly that. It contains no mayo at all but is just as delicious and creamy with the help of avocado. Coleslaw is one of my favourite things to eat, it is quick to make, crunchy, and a great side to fries, Jollof or even on bread.
This coleslaw is a great addition to these Bambara bean burgers and is such a great contrast to the soft bean patty. The creamy vegan coleslaw dressing is also sugar-free and so that is one more thing not to worry about.
Ingredients
The ingredients for this creamy coleslaw are kept fairly simple but for a pop of colour both white and red cabbage are used. The radishes add even more colour and slight sharpness to this healthy slaw.
- red cabbage
- white cabbage
- radish
- onions
- carrots
- avocado
- balsamic vinegar
- salt
- black pepper
- white pepper
Instructions
The method is fairly simple. Wash all of your vegetables. Shred what you can shred (cabbage), grate (carrots and radish), and slice (onions), and place all that in a bowl. The ingredients for the dressing are avocado, balsamic vinegar, olive oil, lemon juice, salt, and pepper. They're then simply mixed together and adjusted for taste as necessary.
Substitutions
- Vinegar - instead of balsamic vinegar, you can use any other vinegar such as apple cider, or malt vinegar.
Variations
- Vinegar Only - if you aren't a fan of avocadoes, you can also make your coleslaw with vinegar only and all the other ingredients for the dressing.
- Dijon Mustard - For some extra sharpness, you can add some mustard to the dressing.
Storage
The longer you store this coleslaw with the avocado lemon dressing, the softer and less crunchy it will get. It can last for about a day in the fridge, the texture however will be compromised.
Tip
A great tip is for this recipe is to mix the dressing with the coleslaw about 30 minutes to an hour before serving. This gives the dressing enough time to incorporate with the coleslaw but not become too soft. Another tip is to use a serrated knife to shred the cabbage, resulting in better-looking shreds.
Vegan Coleslaw Recipe
Ingredients
- ½ small white cabbage
- ½ small red cabbage
- 1 medium onions
- 7 radishes
- ½ medium avocado
- ½ lemon
- white vinegar
- 2 tbsp olive oil
- 2 tbsp balsamic vinegar
- black pepper
- white pepper
- salt
Instructions
- Wash all vegetables. See notes.
- Using a serrated knife, shred both the white cabbage and the red cabbage.
- Soak the red cabbage in a bowl of room temperature water for 5 minutes.
- Thinly slice onions and soak them in white vinegar for about 5 minutes.
- Grate carrots and radishes.
- Mix all vegetables in a large bowl, add a pinch of salt and a drizzle of oil and mix thoroughly.
Coleslaw Dressing
- Scoop avocado into a bowl and mash with a fork or a whisk.
- Add a splash of lemon juice, balsamic vinegar, salt, olive oil, and mix until light and creamy. You can use a food processor if you want a very fine and homogenous dressing.
- Once properly combined, add to the shredded vegetables and mix thoroughly.
- Cool in the fridge and serve within an hour.
Notes
- You should wash your vegetables before using them. You can wash the cabbage either by cutting it into half or quarters and then rinsing it under running water making sure to inspect between the leaves. The alternative is to shred the cabbage rinse them in a bowl of water, drain and get them as dry as possible.
- If you would rather keep the light green colour of the dressing, then it is better to use vinegar which isn't dark in colour. In this case, replace the balsamic vinegar.
- You may need to adjust the other ingredients for the dressing depending on the type of avocado you use, how ripe it is, and how creamy it is.
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