This Creamy Vegan Coleslaw is quick, easy and bursting with flavour. Vegan and gluten-free, it's the perfect summer side to serve at a picnic or backyard BBQ.
Ingredients
6 cups green or red cabbage, diced
2 cups carrots, grated
2 cups granny smith apples, grated
½ cup chopped walnuts
¼ cup sunflower seeds
Dressing
½ cup cashews, soaked overnight
¾ cup white vinegar
1 Tbsp apple cider vinegar
½ cup water
2 Tbsp agave nectar
salt and pepper to taste
Instructions
Combine cabbage, apples, carrots, walnuts and sunflower seeds in a large mixing bowl and stir to combine.
Place all dressing ingredients into a high-speed blender (I used my vitamix). Blend on high for 3-5 minutes, or until dressing is creamy and smooth.
Pour dressing over coleslaw mixture and combine until coleslaw is thoroughly coated with dressing.
Notes
Store in an airtight container in the fridge until ready to serve. Leftovers can be stored for 2-3 days in the fridge.