Vegan No Oil Apple Coleslaw

Have you ever tasted vegan no oil apple coleslaw before? This vegan no oil apple coleslaw tastes incredibly good and looks so yummy.

Today we are going to write an article about how to prepare this wonderful meal which is very simple and easy to prepare. So summer just is not summer without coleslaw, right? It’s so fresh. So vibrant, and it’s so good for you.

All of that raw cabbage, cabbage is such great, wonderful Fiber for your stomach and for your body. It’s just amazing what it can do for you. So this is an oil-free coleslaw because mainly coleslaw is made with mayonnaise.

And we are going to make our own version of mayonnaise with No eggs, sugar, and no oil, but it’s super delicious. So we’re going to start. But before we start let us look at the ingredients needed for this wonderful dish.

 

vegan no oil apple coleslaw

vegan no oil apple coleslaw

 

Read also: Goat Meat Stew Recipe

 

Ingredients

Apple coleslaw:

Dressing:

  • 1/2 cup of raw cashews, soaked and drained(overnight or couple of hours)
  • 1/4 cup  water
  • 1 lemon
  • 11/2 tablespoon apple cider vinegar
  • 1/4 tablespoon salt to taste
  • pepper and cayenne, to taste and optional

Blend everything until smooth

Coleslaw:

  • 3-5 cups shredded green/red cabbage
  • 2 carrots
  • 1 cup of toasted walnuts

 

Read also: The Best Homemade Pho Soup Recipe

 

Method of Preparation

  1. I’ve got three cups of shredded cabbage. And I just tried this with my mandolin so it, you know, you can cut it but it’s hard to get those really nice, small little pieces. Three cups of just regular green cabbage. And then I have two cups of red cabbage. And this is just stepped up your cabbage, a bunch because of that, red pigment. Those are full of Antioxidants for your body that you just can’t get from regular cabbage. And that goes along with fruit to it’s like the deeper those colors are the deeper darker, those Reds and purples then you know, it’s really good for you. So we’re going to put that.
  2. And then I have 1 cup of shredded carrot.
  3. And then I have one cup of toasted walnuts. You can use any kind of nut that you like. I just happen to really like walnuts in this recipe. So those are just chopped up lightly.
  4. So, We are going to put two tablespoons of lemon juice. Which is roughly about half of a lemon, maybe a little bit more, but there’s lemon juice in the sauce too. So I’m just going to put that much in there for right now.
  5. And then two tablespoons of white wine vinegar. And it’s the vinegar that is going to give you that really nice taste. And then about half a teaspoon of Cracked Pepper that you can use, you know, however, much pepper. You like, I like to have a lot of pepper in mind. I like getting those little Pieces of chunks of pepper in there. It gives you a little bit of a bite little spice.
  6. And then we’re just going to toss this together a little bit before we make our mayonnaise. Look how vibrant that is. So colorful. And this is a big batch it can feed a family of four and you can have this in the refrigerator for three or four days because it’s nice as a side dish or  Just a light lunch, really goes well with just about anything. So it’s nice just to have a separate container in the refrigerator full of this that you can have any time.
  7. Okay, so onto our mayonnaise, I got to get my handy, dandy cheat sheet here. Alright, so we have 2/3 cups of cashews and those are not so because I have a high-speed blender. But if you have just a regular blender or one of the smaller blenders like a Magic Bullet. You could soak the cashews for about half an hour beforehand. That would help it be even more creamy.
  8. Then we’re going to use the other half of this lemon. And you’ll see this is so quick and easy. And you can use this sauce as mayonnaise, you know, for your burgers or any other kind of dish. And then 2 teaspoons of Dijon mustard, and I’m just estimating looks about right.
  9. OneTeaspoon of Bragg’s Liquid Amino acids, and that’s just a salt replacement. You can use low, sodium, soy, sauce, or tamari sauce, or you can use just a little bit of salt. So, just one teaspoon.
  10. A teaspoon of onion powder.
  11. Half a cup of water.
  12. And then one and a half tablespoons of apple cider vinegar, there’s more vinegar, you know, but if you only have one type of vinegar, you can use apple cider vinegar for all of it or white wine vinegar for the whole thing. It’s all good. It’s just going to give you that wonderful taste. All right, so we need one date or you could use just a little handful of raisins if you don’t have dates, but that’s going to give you your whole food sweetness because normally mayonnaise has a bit of sugar in it or sometimes people put a little bit of sugar in their coleslaw, but this is going to give you that natural sweetness with all that fiber is still intact.
  13. Okay, so now we’re just going to blend this up until it’s really creamy, and then we get to mix it all together with Okay, the sauce is done. Super rich and creamy. Oh, and I smell great,  It’s super Tangy. Oh, I love that Source. Going to pour it in there. Get all of that out of there.
  14. And my spatula and just get in there and get all of that out at the sir right now. Just mix it together and you can eat this right away, just like this, or if you like it to be super crisp. You can stick it back in the fridge and leave it overnight or for a couple of hours. So you can make this in the afternoon and I’ll be ready to go along with your dinner.

 

Conclusion

But that is it. That is so simple and easy to make. So look at all that colorful, vibrant cabbage. Mmm-hmm those creamy Tangy, just a hint of sweetness and you can really taste that lemon juice.

Mmm. So delicious. This is going to go great as any side for your summer. So be sure to give this a try. It is not just delicious but it’s super healthy enough for you.

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