Creamy Mustard Slaw

Created by Laura Wright
5 from 14 votes

This vegan creamy mustard slaw is crunchy and so flavourful with two types of mustard, white wine vinegar, celery seed, fresh dill, sweet onion, and a hint of maple syrup. This is a mayonnaise-free coleslaw making it perfect for summer get togethers! Simple to make and ten-ish ingredients.

An up close, overhead shot of a cabbage, kale, and carrot slaw with creamy mustard dressing. The slaw is in a wide ceramic dish with a black rim.
A head on shot of outdoor planters with kale and herb plants in them
An overhead shot of vegetables used in a slaw recipe: a head of cabbage, kale leaves, half of a sweet onion, sprigs of dill, and shredded carrot.
A head on shot of jarred ingredients used for a creamy mustard dressing, all against a white background with some wooden cutting boards and a wooden bread bowl in the background as well.
A 3/4 angle shot of creamy mustard dressing ingredients in a small, cream-coloured bowl. A whisk is nearby.

Everyone needs a good, creamy and fresh coleslaw recipe and this is my version. It’s about as close as I’ll get to a “classic” coleslaw, and it features so many of my favourite things. Dill? Check. Two types of mustard? Check and check! Paper thin slices of sweet onion? A very enthusiastic check.

And cashew butter dressing strikes again! Raw cashew butter is such an incredible ingredient, and I mostly utilize it in dressing for slaws. When mixed with water, mustard, vinegar, a few seasonings and a big drizzle of olive oil, it really gives that mayo coleslaw vibe, but it’s somehow lighter and a bit cleaner tasting. I’m a big fan! I know that folks try to avoid mayo dressings for summer cookouts, so this cashew butter strategy is extra purposeful within that context.

If you’re wondering: is this becoming a cabbage, dill and mustard recipes-only blog? Honestly it feels like it these days! But I do try to remain true to what I’m actually eating in real time here. My dill and kale plants are thriving and the local cabbage is still pretty sweet. I can’t get enough, and I hope that you feel the same haha.

One extra step that I take with this slaw that’s a bit unusual is lightly drizzling all of the shredded vegetables with vinegar and then tossing all of that up with lots of salt and pepper. Something about that tangy seasoned base that really works nicely before finishing the slaw with the creamy mustard dressing. I also garnish with more celery seed because my grandmother did that and I can’t let it go. So good.

Sending all of my best for the start of summer! Usually I’m kind of meh on the summer season because it’s so busy for us, but I’m really excited this year. Big love to you.

An overhead shot of a hand holding a whisk that's resting in a bowl of creamy mustard dressing.
An overhead shot of prepped/shredded ingredients for a creamy mustard slaw.
An overhead shot of a hand using some tongs to toss together a creamy mustard slaw in a white bowl.
An overhead shot of a cabbage, kale, and carrot slaw with creamy mustard dressing. The slaw is in a wide ceramic dish with a black rim.

Creamy Mustard Slaw

This vegan creamy mustard slaw is crunchy and so flavourful with two types of mustard, white wine vinegar, celery seed, fresh dill, sweet onion, and a hint of maple syrup. This is a mayonnaise-free coleslaw making it perfect for summer get togethers!
5 from 14 votes
An up close, overhead shot of a cabbage, kale, and carrot slaw with creamy mustard dressing. The slaw is in a wide ceramic dish with a black rim.
Prep Time: 30 minutes
Total Time: 30 minutes
Servings 4 -6

Ingredients

Creamy Mustard Dressing

  • 3 tablespoons raw cashew butter
  • 2 tablespoons grainy mustard
  • 1 tablespoon Dijon mustard
  • 3 tablespoons water
  • 1 tablespoon + 1 teaspoon white wine vinegar, plus extra
  • 1 teaspoon maple syrup or agave nectar
  • ¼ cup olive oil
  • ½ teaspoon celery seed, plus extra
  • sea salt and ground black pepper, to taste

Slaw

  • 5 cups shredded green cabbage
  • 2 cups sliced kale leaves, packed
  • 1 cup shredded/julienned carrots
  • 1 cup thinly sliced sweet onion
  • ½ cup roughly chopped fresh dill, plus extra

Notes

  • This mustard dressing is inspired by one from Amy Chaplin’s At Home In The Whole Food Kitchen, one of my favourite cookbooks!
  • If you want a more neutral, mayonnaise-y vibe, substitute avocado or grapeseed oil for the olive.
  • I like to make long ribbons of carrot with a veg peeler here.
  • I use my Benriner mandoline to shred cabbage. I’ve had it for 10+ years and it’s never let me down!
  • I use Artisana brand cashew butter and I buy it from a local health food store.

Instructions

  • In a small bowl, whisk together the cashew butter, grainy mustard, Dijon mustard, water, white wine vinegar, maple syrup, olive oil, celery seed, salt, and pepper. Once creamy and thoroughly combined, set aside.
  • In a large bowl, combine the green cabbage, kale, carrots, sweet onion, and dill. Give the vegetables a little splash of white wine vinegar and season liberally with salt and pepper. Toss to coat everything as evenly as possible.
  • Pour the creamy mustard dressing over the vegetables and toss until all of the shreds are evenly coated in the dressing. To serve, sprinkle some extra chopped dill and celery seed on top. Enjoy!
An up close, overhead shot of a cabbage, kale, and carrot slaw with creamy mustard dressing. The slaw is in a wide ceramic dish with a black rim.
22/06/2022 (Last Updated 15/11/2022)
Posted in: autumn, carrots, cashews, creamy, earthy, gluten free, grain-free, kale, quick, salad, side dish, spring, summer, sweet, vegan, winter

14 comments

Recipe Rating




  • Carol

    5 stars
    i have made it and let me say it tastes as great as it looks and as you described love to read more recipes 

  • Jenny

    5 stars
    even though i am not a vegan i love the food and this is one recipe thats tempted me and wants to try 

  • Melanie

    Can I just say how amazing food photography is! Blows me away how you can capture the foods essence, and how you can you make healthy food look so good! Your food inspires me. Anyways, have a blessid day!

    • Melanie

      *amazing “your” food photography is*. Oops.

  • Katie Wakim

    5 stars
    This is deeelicious!

  • Erica

    5 stars
    WOWOWOWOWOW!!!! This salad was fantastic! Happy I made it early this summer so I can keep introducing it to people all summer long! The flavors combine perfectly together and the dressing is divine!! 

  • Megan

    5 stars
    This salad was fantastic and is now our family’s new favorite summer salad!  Love the creaminess and full flavor. It’s tasty as a side or a topping to a veggie or black bean burger.  It all comes together so nicely.  

  • Marylynn

    5 stars
    Forgot the 5 stars!

  • Marylynn

    Oh my goodness- delicious! My mum is visiting and I wanted a summery slaw without the mayo… this recipe fit the bill and beyond. I’m now a dill lover + way more yummy than the 1980s potluck versions that we remember. A hit with my mum and the whole family. Thank you again Laura!

  • Carrie

    5 stars
    Laura’s recipes never fail me. I prepped this slaw this afternoon so it could hang out for a few hours before dinner. It’s delish! I subbed tahini in place of the cashew butter because I never have that on hand and it turned out great. Had some kale and red cabbage that needed to be eaten, so turned it into this slaw. Easy, simple, quick and flavorful!

    • Lauren

      Thanks for the tahini idea! I have a son who is severely allergic to tree nuts and peanuts so I’m always wondering how subbing sunflower seed butter will work in recipes. Tahini didn’t occur to me, thanks!

      Laura, your recipes are always delicious. I have never been disappointed by one!

  • Ingrid

    I am going to make this to take to a friend’s tomorrow ~ mustard x2 …..yes!!! 

  • Vidhya

    This looks like an amazing recipe. But I’m allergic to cashews and other nuts. What can I use instead? 

    • Laura

      Hi Vidhya!
      I would use either tahini or raw sunflower seed butter in place of the cashew butter. With that in mind, both tahini and sunflower seed butter can have a slight bitter edge, so you may want an extra little splash of the maple syrup in the dressing.
      -L