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Vegan coleslaw with creamy avocado dressing

Patricia Conte has a background in marketing communications and works as an independent writer. In 2010, she was given the opportunity to combine her love of writing and food when she started as a contributing writer for the Food channel...

Hold the mayo for this crunchy vegan coleslaw

What's a picnic without coleslaw? This vegan version changes things up by using avocado as the base of the creamy dressing.

You'll almost always find coleslaw at any summer get-together or picnic. This recipe for vegan coleslaw with creamy avocado dressing is a delight that doesn't include mayo.

Vegan coleslaw with creamy avocado dressing

This coleslaw is crunchy to the max, and the dressing is made with avocados in place of the mayo. I think you'll enjoy the creaminess and sweet-yet-tangy flavor the dressing brings to this summer staple.

Vegan coleslaw with creamy avocado dressing

Note: Vegan foods are made without any animal or animal-derived products. Carefully check the packaging labels of food products you use for these recipes to ensure they are vegan.

Vegan coleslaw with creamy avocado dressing recipe

Serves 4-6

Ingredients:

  • 1 avocado, peeled, seed removed
  • 1 tablespoon lemon juice
  • 1 teaspoon lemon zest
  • 2-3 tablespoons cider vinegar
  • 1 tablespoon maple syrup
  • 1/4 teaspoon dry mustard
  • 1/2 teaspoon celery salt
  • 1/4 teaspoon ground black pepper
  • 1-1/2 cups shredded purple cabbage
  • 1-1/2 cups shredded green cabbage
  • 1 cup shredded carrot
  • 1 large Granny Smith apple, diced small

Directions:

  1. Add the avocado, lemon juice and zest, vinegar, maple syrup, mustard, celery salt and black pepper to a food processor. Blend until smooth. Taste, and adjust the seasoning as needed. Set aside.
  2. To a bowl, add the cabbage, carrot and diced apple. Fold in the avocado mixture, stirring to coat all the ingredients.
  3. Refrigerate until ready to serve.

This summer staple is welcome at any get-together.

More vegan recipes

Vegan grilled tofu with chimichurri sauce
Vegan ratatouille with tempeh
Vegan grilled eggplant roll-ups with roasted red pepper tapenade

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