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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.
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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!
Diet Gluten Free, Vegan, Vegetarian
Keyword agave nectar, bbq sides, cabbage, carrots, cashew butter, celery seed, dijon mustard, dill, fall, grainy mustard, kale, maple syrup, spring, summer, winter
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

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!

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.