Classic Coleslaw

Prep Time: 15

Total Time: 15

Servings: servings

Course: Side Dish, Snack

Cuisine: South American

Author: Heather Nicholds

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.

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