Rainbow-Raisin Coleslaw

By the Gracious Vegan

Coleslaw 16x9.jpg

This is an adapted and 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

You can prepare the vegetables in one of these two ways. You can slice and grate them by hand or with a mandolin. Or you can process each ingredient separately in a 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

  • 1/2 small red bell pepper (or 3 red mini peppers)

  • 1/2 small yellow bell pepper (or 3 yellow mini peppers)

  • 1 medium carrot

Stir in:

  • 1/2 cup black or golden raisins

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

  • 1/3 cup vegan mayonnaise (I like the no-oil recipes by Kim Campbell and VEEG)

  • 1/3 cup plain almond or soy yogurt, or vegan sour cream

  • 1 Tablespoon maple syrup

  • 1 teaspoon apple cider vinegar

  • 1/2 teaspoon salt

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

Timing: Under 30 minutes

Nutrition: Whole-food unprocessed; WFPBNO

Gluten-free

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