Coleslaw, oil-free

Preparation time 1 hr, 10 min
This recipe keeps for 4 days

Ingredients (6 servings)


  • 1 cup Cashews
  • 1/3 cup Water
  • 1 tbsp Maple syrup
  • 1 tsp Yellow mustard
  • 1 1/2 tbsp Apple cider vinegar
  • 1/2 tsp Salt (to taste)


  • 2 1/2 cup, shredded Red cabbage, raw
  • 2 1/2 cup, shredded Green cabbage, raw
  • 2 medium Carrots, raw (shredded)

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  1. Prepare the cashews
    First up, ahead of making the dressing, cover the cashew in very hot water (boiling) and let them soak for one hour.
  2. Prepare the dressing
    Drain the water from the cashews and tip them into a high speed blender. Add the rest of the dressing ingredients and blend until creamy and smooth, scraping down the sides as needed. Taste and adjust flavours.
  3. Assemble the colesaw
    Add the shredded carrots and cabbage to a mixing bowl, top with dressing and toss to combine.
  4. How to store
    Store the leftovers in an airtight container, in the refrigerator, for up to 4 days.

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One serving contains 159 calories, 4 grams of protein, 10 grams of fat, and 15 grams of carbohydrates.

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Written by

Andreea Matei

Hi, I'm Andreea Matei, one of the founders. Calling me a foodie would be an understatement. I wholeheartedly embrace life through the realm of taste. My kitchen experiments are my superpower. For me, amazing food encompasses three dimensions: it must be crazy delicious, nutritious, and mindful of our animal friends and beautiful planet.