This vegan coleslaw recipe features shredded cabbage, carrots, cilantro, and green onions tossed in a tangy, oil-free, sesame ginger dressing. It's extremely easy to make, and it's bursting with bright and tangy flavors! Add texture, color, and layers of flavor to any meal with this delicious dish.
Put 2 tbsp almond butter, 1 tbsp tahini, 2 tbsp tamari, 2 tbsp rice vinegar, 3 tbsp lime juice, 1 tbsp hot sauce, 1 tbsp maple syrup, 1 garlic clove, and a 2-inch knob of ginger into a small blender cup and blend on high until smooth and creamy.
Put the thinly sliced red and green cabbage, carrots, green onions, and cilantro into a large mixing bowl. Pour the dressing over the cabbage mixture and toss to combine.
Cover and put the coleslaw in the fridge to chill for 1 hour before serving.
Use a bag of pre-shredded carrots to save time and make this vegan coleslaw even easier to assemble.
If you don't want the slaw to get soggy after a few days in the fridge, you can salt the cabbage before you dress it to draw out the excess liquid. It's an extra step, but it's worth the effort if you want to skip the drip.
After you cut off the piece of ginger that you're going to use for the dressing, use a spoon to peel the skin off the rest of the ginger knob. Put the peeled ginger in an airtight container and store it in the freezer until the next time you need fresh ginger. It will stay fresh for months and freezing the ginger makes it so easy to grate!
Store the leftover coleslaw in an airtight container in the fridge for 3-5 days.