What better side to serve during the summer than a fresh and crunchy coleslaw? This vegan version is quick and easy to make and pairs perfectly with just about anything! One of our favorite ways to serve it is atop the vegan BBQ mushroom sandwich.

Customize your coleslaw

The beauty of this coleslaw is that you can customize it any way you like. Prefer your coleslaw with a little sweetness? Add in some dried cranberries or diced apples! Not a fan of cabbage? Why not use some shredded brussels sprouts or even chopped raw broccoli?

Up your game with fresh herbs

The herb you choose is also a great way to compliment the entrée you’re serving the slaw with.

• Cilantro is a great flavor to pair with Mexican or Asian dishes.
• Parsley is infinitely adaptable and pairs with just about anything!

Any way you spin this slaw, the combination of fresh crunchy veggies and creamy dressing is sure to be a hit. It’s also low in potassium making it a great side dish for BBQ season in lieu of potato salad.

Time crunch?

Don’t have the time or desire to shred your own cabbage? Save time by using a pre-shredded coleslaw mix and pre-shredded carrots. The only task that’s left is whipping up the dressing and tossing to coat!

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Quick and Easy Creamy Vegan Coleslaw

This coleslaw is a great accompaniment to barbecues or picnics because it is so refreshing and can be easily made ahead of time. Its flavors pair well with grilled vegetables like cauliflower, zucchini, eggplant, or with our Pulled BBQ Mushroom Sandwich! Since cabbage is low in potassium, this dish is a great substitute for potato salad if potassium is a concern for you.

Recipe developed by Clarissa Paimanta, RD and tested by Jennifer Krasilovskly, KidneyRD intern 2021

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Course: Salad, Side Dish, Vegetables

Cuisine: American

Keyword: High Calorie, Low Phosphorus, Low Potassium, Low Protein, Low Sodium, Plant-Based

Diet Type: CKD, Dialysis, VLPD

Servings: 4 servings

Calories: 209kcal

Author: Clarissa Paimanta, RD

Ingredients

• ⅓ medium head of cabbage shredded
• 1 medium carrot peeled and shredded
• ¼ cup fresh parsley or cilantro coarsely chopped
• ½ cup vegan mayonnaise
• 1 tablespoon white sugar or erythritol for low carb option
• 1 tablespoon lemon juice
• 2½ teaspoon apple cider vinegar
• ½ teaspoon Dijon mustard
• ¼ teaspoon celery seed
• A pinch of black pepper
• Optional: a pinch of salt if needed

Instructions

• Wash, drain, and shred cabbage; peel and shred carrot; coarsely chop parsley or cilantro. Place in a mixing bowl.
• In a small bowl, whisk together vegan mayonnaise, sugar or sweetener of choice, lemon juice, apple cider vinegar, Dijon mustard, celery seed, and a pinch of black pepper. Adjust seasoning to taste, add salt only if needed.
• Pour dressing over the coleslaw mix and toss to coat. Enjoy immediately or let sit in the refrigerator for a few hours for the flavors to meld together before enjoying.

Notes

Save time: Purchase prepared coleslaw mix to use in this recipe. 

Add variety: Use a combination of green, red, savoy, or Napa cabbage; add raw broccoli or fruits as shredded apples or dried cranberries.

Add texture: Add slivered almonds for more crunch.

Nutrition

Calories: 209kcal | Carbohydrates: 9g | Protein: 1g | Fat: 18g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 193mg | Potassium: 207mg | Fiber: 3g | Sugar: 3g | Vitamin A: 2938IU | Vitamin C: 35mg | Calcium: 44mg | Iron: 1mg

Tried this recipe?Mention @KNI_Care or tag #KNIrecipes!

KidneyRD Verdict:

Sweet, cool, and crunchy, this side dish is ideal for summer weather. I recommend making this recipe ahead of time. I prepared it in the morning and let it sit during the day. The cabbage softened and absorbed more of the flavor from the dressing than when I tested it right after preparing it. It pairs with just about anything and is now my favorite summer go to side dish!

_{ALL information you read on KidneyRD.com is purely for informational and educational purposes. Information is not intended to treat, cure, or prevent any disease.}