This coleslaw recipe is so delicious that you won't even realize it's healthy. This recipe is Oil-free, dairy-free, mayo-free, nut-free, low-calorie, low-fat, refined sugar-free, gluten-free, you name it! This recipe is also high in protein, so it makes a great lunch recipe. This recipe also makes plenty of servings, so it's a great dish to bring to your next cookout, nobody will even be able to tell it's vegan!
I am so excited to share this one with you guys! This recipe is so simple, and can be made in 15 minutes. I love how few ingredients this recipe takes, yet is so filling and delicious. Coleslaw was one of my favorite things to eat growing up, my whole life I was never a big meat eater, so whenever I would go to a cookout or something where very standard American food was served, I would load up on the slaw. It was one of those things where I thought it was healthy, but I was certainly wrong about that. Traditional coleslaw is made with egg yolks and oil as the main ingredients, umm yeah I'll pass.
This recipe is not only egg free, but is also oil free. I don't think oil is horrible in moderation, but why add the extra calories if you don't have to. This dish is a great example of something to make lower calories, because the end flavor will be very similar, I would rather splurge on my oil calories for something like a toasted sesame oil, or when I am eating out. I have talked about this before, but in the summers I like to get on a kind of strict eating regiment (not a diet), where I focus on eating as many whole foods as possible. I find that this works best for me. This is great for two main reasons (there are many others, but who has time to listen to all of them) one, I get out of the toxic mindset of...calories... Horrible! I am convinced that counting calories is one of the worst things society has taught us. Why should we focus on a label of food, why don't we focus on how processed a food is. When I am focusing on eating a "clean" diet rather than caring about calories I don't only achieve all my health and wellness goals, but I also get out of disordered eating habits I easily fall into. The next reason I love eating like this is because it stops me from my enemy; snacking. When I have set meals with set ingredients, I don't go looking in the fridge every time I am bored, like I just did before writing this lol (hey, I still got a little time before I reset).
Another bonus I like to point out in pretty much every one of my posts is how affordable eating plant based is. I am not talking generic vegan, I am talking whole foods plant based vegan. When you buy the whole foods like the cabbages and carrots for this recipe, not a premade mix, you are not only fueling your body with the best, but also saving so much money, because the foods go from the farm to a truck to you, no factory or preserving process needed! That is about as close to the natural way of gathering food we can achieve in today's society, unless you grow all your own food(a girl can dream). I think I have gone on enough tangents today, let's get to that recipe!
Total time: 15 Minutes
- 1 Head green cabbage
- 1/2 Head purple cabbage
- 2-3 Carrots
For the Dressing:
- 1 Block silken tofu
- 2 Tablespoons white wine vinegar
- 1 Teaspoon dijon mustard
- 1 Lemon juiced
- 1/4 Cup date sugar
- 1/2 Teaspoon miso paste
- 1 Teaspoon onion powder
- 1 Clove garlic
First start by chopping your cabbages into small pieces, you can either be rough with this, or not. Personally I do not have the time to cut all of my cabbage in the same pieces, so I just chop it the best I can into bite size pieces.
Next shred the carrot and add to a large bowl (like very large bowl) along with the cabbages.
Place all ingredients under dressing into a high speed blender, and blend away! Once done pour over slaw mixture and mix thoroughly. This dish can either be eaten immediately, or put in the fridge and saved for later, enjoy!