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Tangy Raw Vegan Coleslaw

  14 rater(s)

This coleslaw recipe is similar to the classic coleslaw recipes that are coated in unhealthy mayo-based dressings. The only difference is that this dressing contains a raw vegan mayo! No saturated fats, dairy products, eggs, trans fats, or added sugars and flavorings in this recipe! We are in support of no artificial ingredients and we hope you enjoy this version.

Tangy Raw Vegan Coleslaw
  • Prep Time: 20m
  • Total Time: 20m


For the Raw Vegan Mayo

  • 2 c raw macadamia nuts
  • 1/3 c olive oil
  • 1 tbsp. raw apple cider vinegar
  • 2/3 c filtered water
  • 1 tbsp. freshly squeezed lemon juice
  • 2/3 c raw cashews
  • 1/4 tsp. sea salt

For the Slaw

  • 5 lb green cabbage, shredded
  • 5 lb carrots, shredded

For the Dressing

  • 1/3 c raw tahini
  • 1/3 c grade A maple syrup
  • 1/3 c raw apple cider vinegar
  • 1/3 c Raw Vegan Mayo (instructions below)
  • 1/3 c raw pumpkin seeds


For the Raw Vegan Mayo

  1. Add all of the ingredients to a food processor or high-speed blender and blend until smooth.
  2. Spoon the mayo out of the blender and into a container. Cover and store in the fridge while you prepare the slaw.

For the Slaw

  1. Toss the cabbage and carrots together in a large mixing bowl and set aside.

For the Dressing

  1. Add all of the ingredients to a food processor or blender and blend until you get a smooth consistency.
  2. Pour your desired amount of dressing over the slaw and toss to evenly coat.
  3. You can refrigerate the slaw for a couple hours to let the flavors intensify or you can serve right away. If you have leftovers, it will keep fresh in an airtight container in the fridge for up to three days. Note that it will have a slightly fermented flavor if you do so.