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: 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

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