Mayo-free Coleslaw (vegan, egg-free, dairy-free, grain-free, soy-free)
Mayo-free Coleslaw (vegan, egg-free, dairy-free, grain-free, soy-free)
| Serves | 8 |
| Prep time | 20 minutes |
| Website | j3nn.net |
Mayo-free coleslaw that tastes exactly like it! Egg-free, gluten-free, grain-free, soy-free. Vegan- and Paleo-friendly.
Ingredients
- 1 head Red cabbage (shredded)
- 1 can Light coconut milk (13.5 oz can; shake well)
- 3-4 medium Carrots (shredded)
- 1/3 cup Apple cider vinegar
- 1/3 cup Red wine vinegar
- 1/2 cup Coconut sugar or raw sugar or honey or agave nectar or sweetener of choice (Omit honey for strict vegan, use sweetener of choice)
- 2 tablespoons Arrowroot powder or starch of choice (Optional)
- 1 teaspoon Himalayan pink salt or salt of choice (Or to taste)
- 1/2 teaspoon Black pepper (Or to taste)
Note
You can use thickening agents, such as xanthan or guar gum, to thicken the dressing as an alternative to the starch. I didn't add any starch or thickening agent to the recipe as pictured and it still tasted fantastic.
Directions
| Step 1 | |
| Shred cabbage and carrots in food processor or with hand grater | |
| Step 2 | |
| Add shredded cabbage and carrot to a large mixing bowl, set aside | |
| Step 3 | |
| Skip step 3 and go directly to step 4 if not using a starch as a thickener. If using arrow root or other starch: Add it to a small saucepan with 2-3 TBSP water; bring to low boil, stirring continuously until a thick gel forms. This will thicken the dressing when combined with other ingredients. Let cool before mixing with other dressing ingredients. | |
| Step 4 | |
| Blend in blender or by hand: Light coconut milk, vinegars, sweetener of choice, arrowroot starch* (see step 3 first), salt, and pepper | |
| Step 5 | |
| Pour coconut milk dressing over cabbage and carrots; mix well until well coated | |
| Step 6 | |
| Chill in fridge for 4-5 hours. Overnight (8+ hours) is best. The longer it marinates, the better it tastes! | |
Note: There is no coconut flavor at all! You cannot tell that coconut milk was used in this whatsoever. Tastes just like coleslaw made with mayo.
{ 2 comments… read them below or add one }
I am thrilled to try something like this in my restaurant! I would love to find a solid replacement for our mayo heavy slaw base we are currently using! Out of curiosity, how does the starch activate with no heat? Or is that why it is optional. I would i suppose make sense to simmer quickly, add the starch, and cool before utilization. Please let me know!! Thanks for thinking outside of the box for us vegans!ZB
You’re right, I should have mentioned that if you use starch that you need to dilute it with a bit of hot water to thicken first. (I’ll add that part in) So yes, if you use it it will thicken the dressing a bit; if not, it’s still just as delicious! I didn’t add it in but left the option open. I hope you’ll try it and serve it at your restaurant. It’s so easy to prepare and tastes just like it’s mayo-based. Let me know how it turns out.