Guys, I have not had coleslaw in so long. I came up with this recipe based on what the internet definition of “coleslaw” is. Because the internet is always right.
Coleslaw (also known as cole slaw) is a salad consisting primarily of finely-shredded raw cabbage and dressed most commonly with a vinaigrette salad dressing. Another way to make coleslaw is to use foods that already contain vinaigrette: mayonnaise, for example, is commonly used. There are many variations of the recipe, which include the addition of other ingredients such as red cabbage, pepper, shredded carrots, onion, grated cheese, pineapple, or apple, mixed with a salad dressing such as mayonnaise or cream. A variety of seasonings, such as celery seed, may be added. -Wikipedia
Cabbage, vinaigrette, carrots…okay. I needed a recipe to use all this cabbage and carrots from the CSA. Creamy garlic coleslaw, perfect.
You’ve been looking at these farm share boxes, yeah? Cabbage and more cabbage. I’ve been juicing it. It’s great in some veggie-based juices, and super good for digestion.
I cut the cabbage by hand with my favorite knife. For the carrots and zucchini I used the ol’ veggie pencil sharpener. It’s a spiralizer that is perfect for small jobs. If you are going to be making zucchini pasta for 20 people, there is a better spiralizer out there for you!
After I spiralized the carrots and zucchini, I chopped them up so that they were more like a julienned cut than noodles.
The sauce…guys, the sauce. YUM. I read that slaws are oil, mayonnaise, or sour cream-based. This one is avocado/cashew-based. “It can’t be done!” they said. Here I am to prove them wrong.
This recipe doesn’t require a vegan mayonnaise, but if you’re looking for one, try this perfect vegan mayo recipe.
I don’t know where this is going either. But the sauce, or dressing, or the magical part of coleslaw, it’s creamy, it’s got garlic…mmm. Let’s just say that coleslaw is supposed to be a side dish, and I ate a big bowl for lunch and another bowl for dinner today.
Crack some pepper over that gorgeous creaminess.
- ½ cabbage, shredded
- 1 medium zucchini, julienned
- 2 carrots, julienned
- 1 cup raw cashews, soaked (or if they are not soaked, you can add a few tablespoons of water to the blender)
- 1 avocado
- ¼ cup apple cider vinegar
- ½ teaspoon ground mustard
- ½ teaspoon celery seeds
- 1 clove garlic
- Put all the slaw ingredients in a bowl.
- Put all the dressing ingredients into a high-speed blender and blend. If you didn't soak your cashews, you'll need a few tablespoons of water to get it moving. Just add the water slowly so that you don't make it too thin.
- Pour the sauce into the bowl with the cabbage, carrots, and zucchini.
- Stir until everything is evenly coated with the sauce.
- Eat right away or refrigerate for later. Enjoy!
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