I’ve done a number of vegan cole slaw recipes. Some are uber light and zesty, others crunchy and sweet. This one is simply: thick. And creamy.
This Thick and Creamy Vegan Cole Slaw is the answer to your classic cole slaw cravings. Fresh chopped, crunchy green cabbage is coated in a tangy, vibrant, flavorful dressing. Cole Slaw lovers, lets dive into this zesty, creamy, crunchy bite..
Picnic Trio! The label screamed. I peered inside the shiny plastic “picnic trio” containers snugly stacked between the hummus and guac in the Whole Foods prepared foods fridge section. Picnic trio indeed.
Inside the container was a creamy potato salad, creamy cabbage cole slaw and .. well, to tell you the truth, I forget what the third prepared dish was simply because my eyes were glued on that cole slaw! It was thick and creamy. Yet still looked totally crunchy and zesty. Dreamy kind of cole slaw.
Yes, I’ll admit it. Before my vegan years, I was a (dairy-filled) cole slaw addict. I can recall diving into bowls of it, fork first, pushing past any main course for this sinful side dish. Sweet and creamy, zesty and hearty. My fave cole slaw memory? KFC. Gasp! Yes, I loved that stuff. *hides head in hands*
OK, maybe gushing about “what I used to eat” is a bit silly, but like many of you, I didn’t grow up on vegan food. I grew up on mainstream eats. And so even today, my food cravings can sink back into those weird and random childhood food memories. Thus the “creamy cole slaw” infatuation.
*cut to today*
Thankfully, I’m a wiz at veganizing just about anything. And my vegan recipes more than satisfy my cravings – they make me feel good from the inside out. 🙂
..I still haven’t gotten around to veganizing the “soufflé” yet. But I did say, yet.
Choose from two versions (fancy with carrots and onions – or classic creamy white)..
Thick and creamy Cole Slaw
vegan, makes about 6-8 cups of slaw (one large mixing bowl)
1 small head of green cabbage, chopped
creamy slaw dressing:
1 cup silken tofu (about 8 ounces)
1/2 cup apple cider vinegar
3/4 cup tahini
2 Tbsp agave syrup
1 Tbsp maple syrup
1 1/2 Tbsp tamari
1/3 cup oil (I used grape seed oil)
1/2 tsp garlic powder
a few dashes cayenne
pepper (to taste)
salt (to taste)
extra creamy? -> add 1/3 cup vegan tofu-based sour cream
extra fancy version? (seen in header pic) -> add in chopped carrots, 1/2 cup onion, some red cabbage and more fancy veggies!
extra robust? -> add in your own additional blend of dried spices or herbs
extra sweet? -> add in a few more splashed of agave or maple and a diced sweet onion as well
1. Chop your cabbage – remove the hard stem. Place in a large mixing bowl.
2. Add all the dressing ingredients to a blender or food processor. Blend on low until creamy. Then drizzle in the oil – while blender is on – very very slowly. Do a taste test and adjust ingredients as desired.
3. Fold the cabbage into the dressing. Serve immediately for crunchy, soft slaw or allow to chill in the fridge for a more marinated, pickled slaw. Allowing the slaw to set overnight will slightly wilt the cabbage but also intensify the flavors.
Want more slaw??? -> *Get 20 of my Vegan Slaw Salad Recipes Here*