No Mayo Coleslaw
This coleslaw recipe is light and creamy, sweet and tangy, and vegan, too. It's super simple, and using a pre-shredded cabbage mix brings the whole thing together in just 5 minutes.
Servings 6 cups
Calories 44kcal
Ingredients
- 9 oz Shredded Coleslaw Vegetables about 6 cups
- ½ cup Cashew Yogurt Alternative plain, unsweetened
- 1 tablespoon Apple Cider Vinegar or Red Wine Vinegar
- 1 tablespoon Dijon Mustard
- 1 tablespoon 100% Pure Maple Syrup
- ¼ teaspoon Ground Black Pepper
- ¼ teaspoon Celery Seed
- ¼ teaspoon Onion Powder
- ¼ teaspoon Garlic Powder
- ¼ teaspoon Salt optional
Instructions
- Add the shredded coleslaw veggies to a large bowl.
- Measure all the rest of the ingredients into a smaller bowl, and whisk to combine well.
- Pour the dressing over the coleslaw veggies, and mix well to coat all the veggies with the dressing.
Nutrition
Serving: 1cup | Calories: 44kcal | Carbohydrates: 7g | Protein: 1g | Fat: 1g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0.1g | Sodium: 76mg | Potassium: 19mg | Fiber: 1.2g | Sugar: 4g | Vitamin A: 1503IU | Vitamin C: 18mg | Vitamin K: 16µg | Calcium: 28mg | Iron: 0.3mg | Magnesium: 2mg
