Classic Coleslaw
This is the coleslaw my mom always made, with a creamy-tangy applesauce dressing. I’ve used tahini as a stand in for the mayonnaise that she used, but you can use vegan mayo or nondairy yogurt instead.
Servings: 4 servings
Ingredients
- 3 cups cabbage, red or green, shredded
- 2 carrots, peeled and shredded
- 1 apple, cored and diced
- 2 green onion, sliced
- 1/2 cup raisins, or chopped dates
Dressing
- 1/4 cup applesauce
- 1/4 cup tahini, or vegan mayo
- 2 Tbsp apple cider vinegar
- 1 Tbsp dijon mustard, optional
- 1 Tbsp unrefined sugar, or maple syrup
- pinch sea salt
Instructions
- To make the dressing whisk or blend everything together until smooth and creamy, adding 1-2 tablespoons of water to thin to your desired consistency.
- Finely chop, grate, or pulse the vegetables in a food processor. Add the cabbage, carrot, apple, scallions, and raisins to the dressing and toss to combine.
Notes
To save time, you can buy pre-shredded cabbage and carrot coleslaw mix in the refrigerated produce section. Use 4 cups.
Nutrition
Calories: 228kcal | Carbohydrates: 35g | Protein: 6g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 94mg | Potassium: 333mg | Fiber: 7g | Sugar: 26g | Vitamin A: 5600IU | Vitamin C: 47.8mg | Calcium: 60mg | Iron: 2.2mg
