Creamy Low-Fat Coleslaw

Sneak this super creamy, tangy whole food plant-based coleslaw to the next family bbq and watch it disappear. No one will know they're eating a VEGAN side that has NO mayo, NO oil, NO nuts or seeds, and NO refined sugar. It's low-fat, super filling, quick and easy to make, and packs A TON of flavor. For best results, make it one day ahead of time so those flavors can meld together.

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Creamy low-fat Coleslaw

Yield: 8

Author: Courtney Crary- Not Like Mama

Prep time: 4 MinCook time: 3 Mininactive time: 2 HourTotal time: 2 H & 7 M

Sneak this super creamy, tangy whole food plant-based coleslaw to the next family bbq and watch it disappear. No one will know they're eating a VEGAN side that has NO mayo, NO oil, NO nuts or seeds, and NO refined sugar. It's low-fat, super filling, quick and easy to make, and packs A TON of flavor. For best results, make it one day ahead of time so those flavors can meld together.

Ingredients:

For the Sauce

1 block silken tofu
1/2 cup apple cider vinegar
4 medium or 3 large dates
2 Tbsp dijon mustard
2 cloves garlic
1/2 tsp kosher salt

For the Coleslaw

2 bags coleslaw veggies
1 bunch green onions, roots removed and thinly sliced
freshly ground black pepper

Instructions:

For the Sauce

Combine all ingredients in a high-speed blender.
Blend on high until smooth and creamy, about 1 minute.
Set aside until the coleslaw salad is ready.

For the Coleslaw

In a very large mixing bowl, combine the coleslaw veggies, diced green onions, and the sauce.
Season with black pepper to taste.
Store in the fridge for several hours before serving.

Notes:

I prefer to use bagged coleslaw mix because it's so quick and easy. To make your own, just thinly shred 1/2 green cabbage, 1/2 purple cabbage, and several carrots.

Calories

56.30

Fat (grams)

2.36

Sat. Fat (grams)

0.34

Carbs (grams)

4.88

Fiber (grams)

1.15

Net carbs

3.73

Sugar (grams)

2.74

Protein (grams)

4.66

Sodium (milligrams)

113.76

Cholesterol (grams)

0.05

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About the Recipe:

While I LOVE simple coleslaw with just a little vinegar, salt, and pepper, nothing can replace a creamy coleslaw like your aunt used to bring to the family reunions. BUT, that traditional coleslaw recipe is delicious because it has a ton of saturated fat in the form of mayonnaise (how American of us to take a perfectly healthy vegetable and cover it in fat).

So, what’s one to do if you want a healthier version of coleslaw? One that doesn’t utilize fats from eggs (mayonnaise), oils (vegan mayonnaise), or nuts?

Enter silken tofu! The high-protein, lower-in-fat secret to creating a creamy, dreamy sauce.

Just like firm tofu, silken tofu can absorb the flavor of whatever is added to it. To flavor the mayo substitute, I use apple cider vinegar, fresh garlic, dijon mustard, and some dates to balance out the acidity with a whole-food sweetener.

If you taste the sauce right after blending it up, you will get a lot of tofu flavor. After adding the sauce to the shredded veggies and allowing it to sit for a while, that flavor disappears leaving only a creamy, tangy sauce with a hint of zing from the garlic and mustard.

RECIPE NOTES:

If you don’t have a high-speed blender, try soaking your dates in boiling-hot water for about 30 minutes. This will soften the dates, making them easier for a less powerful blender to process. Alternatively, you can leave the dates out and sweeten with pure maple syrup to taste.
Just like a mayonnaise-based coleslaw recipe, this will be best if it’s allowed to rest in the fridge overnight. If that isn’t possible, at least let it sit in the fridge for a few hours before serving so the flavors have a chance to meld together and the vinegar can begin to soften the cabbage.
I used bagged coleslaw mix for convenience, but you can easily make your own by shredding 1/2 small green cabbage, 1/2 small purple cabbage, and a few carrots.
While this makes a great side dish, it would also be delicious on burgers, pulled jackfruit sandwiches, or tacos!

Whether you’re making this dish for your family’s Labor Day picnic zoom call, to serve with some black bean burgers, or to keep summer alive in your heart into the fall, I hope you enjoy it as much as we have!

Did you make this recipe? I want to hear about it! Hit me up on Instagram @notlikemama or leave a comment below. I love to see your versions of my recipes!

Happy Cooking,

Courtney