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!
1tablespoon+ 1 teaspoon white wine vinegar, plus extra
1teaspoonmaple syrup or agave nectar
½teaspooncelery seed, plus extra
sea salt and ground black pepper, to taste
5cupsshredded green cabbage
2cupssliced kale leaves, packed
1cupthinly sliced sweet onion
½cuproughly chopped fresh dill, plus extra
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!