Rainbow-Raisin Coleslaw

By the Gracious Vegan

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This is a veganized version of a recipe by the great Mollie Katzen. The original was from her cookbook for kids and their helpers, Salad People & More Real Recipes. This recipe works every time, and guests always want the recipe.

Makes 4 generous servings

Process each ingredient separately in the food processor using the regular blade to get a small but not pulverized texture. Put together in a large bowl.

  • 1.5 cup (packed) shredded green cabbage
  • 1.5 cup (packed) shredded red cabbage
  • ½ small red bell pepper
  • ½ small yellow bell pepper
  • 1 medium carrot

Stir in:

  • ½ cup black or golden raisins

Combine these separately for the dressing (use fork or small whisk to combine)

  • 1/3 cup vegan mayonnaise
  • 1/3 cup plain almond or soy yogurt, or vegan sour cream
  • 1 Tablespoon agave nectar
  • 1 teaspoon apple cider vinegar
  • ½ teaspoon salt

Stir dressing into the slaw and either enjoy immediately or refrigerate for later.

Timing: Under 30 minutes

Nutrition: Mostly whole-food

Gluten-free

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