Vegan Coleslaw Recipe
This no mayo coleslaw is vegan friendly and incorporates avocado, balsamic vinegar, and lemon juice.
Servings: 3
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.