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Plant-Based Coleslaw

Plant-Based Coleslaw

15 min

Plates

Intention: Creamy Raw Cruciferous Side · Fiber, Crunch & Meal-Prep Freshness

Yield: 1 meal-prep container

  • Cruciferous Fiber — Raw cabbage brings crisp fiber, vitamin C, and glucosinolate-rich compounds in a simple prep-ahead form.
  • Carotenoid Lift — Carrot adds beta-carotene color and natural sweetness that balances the sharper cabbage and onion notes.
  • Creamy Without Dairy — A tofu, cashew, or plant-mayo dressing gives the classic coleslaw feel while keeping the recipe fully plant-based.

Ingredients

Raw Crunch Base

Pear Cashew Dressing

  • Fresh pear juice
  • Raw cashews, soaked if needed
  • Apple cider vinegar
  • Dijon mustard or mustard powder
  • Black pepper
  • Garlic powder or onion powder
  • Pinch of salt or liquid aminos
  • Optional: zero-calorie sweetener to soften the acidity

Equipment

  • Large stainless steel mixing bowl
  • Sharp knife & chopping board
  • Vegetable peeler, spiralizer, or julienne tool
  • Mixing spoon or spatula
  • Glass storage container

Simple Method

  1. 1Juice the pears, then blend the fresh pear juice with cashews, apple cider vinegar, mustard, and seasonings until creamy.
  2. 2Finely dice the red onion, spiralize or julienne the carrot, chop the herbs, and shred the cabbage very thin in a large bowl.
  3. 3Pour the pear-cashew dressing over the vegetables, fold until lightly coated, then transfer into a glass container and chill so the cabbage softens slightly while staying crunchy.

Detailed Method

  1. 1Make the dressing first: wash the pears and choose ripe, juicy pieces so the dressing has natural sweetness without added sugar.
    Step 1 variant 1
  2. 2Cut the pears into pieces that fit your juicer, removing the stem and any bruised sections.
    Step 2 variant 1
  3. 3Run the pear pieces through the juicer and collect the fresh pear juice. This becomes the liquid base for the dressing.
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  4. 4Add raw cashews to the pear juice, then pour in the apple cider vinegar. Blend until the dressing turns smooth and creamy.
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  5. 5Taste the dressing and adjust before it touches the vegetables: add more vinegar for brightness, more cashews for body, or a little mustard, black pepper, garlic powder, onion powder, salt, or liquid aminos for savory depth.
    Step 5 variant 1
  6. 6Prepare the vegetables separately in a large clean mixing bowl. Start with finely diced red onion, then add the spiralized or julienned carrot.
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  7. 7Add the finely shredded cabbage, herbs or microgreens, and any optional sprouts, mushrooms, or protein bits. Season the vegetables lightly before dressing.
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  8. 8Pour the pear-cashew dressing over the prepared vegetables, then fold from the bottom until the cabbage and carrot are lightly coated without being crushed.
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  9. 9Transfer the finished coleslaw into a glass container, press it down lightly, and chill before serving. It is ready immediately, but the flavor improves after a short rest.
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Tips

  • Slice the cabbage thinly; thick cabbage pieces stay too stiff and make the dressing feel uneven.
  • Dress lightly at first, then add more only after mixing. Coleslaw can quickly turn heavy if the creamy sauce is added all at once.
  • For the crispest texture, chill the coleslaw for 15-30 minutes and serve within the first day.

Storage

Store in an airtight glass container in the refrigerator for up to 2 days. Stir before serving because the vegetables naturally release water as they rest.