SIGN UP TO RECEIVE MY 6 TIPS FOR STARTING A PLANT-BASED DIET.
30 min or less, Appetizers, Gluten Free, Nut free, Salads, Side dishes, Under 400 calories, Vegan Recipes

Poppyseed Coleslaw

Super crunchy and sweet Poppyseed Coleslaw, perfect for summer barbecues!

Poppyseed Coleslaw via veggiechick.com #vegan

Maybe it’s because summer is coming to a close, but I’ve really been craving BBQ food lately. Vegan BBQ food that is. Corn on the cob, macaroni salad, veggie burgers and of course- coleslaw! I love this unique version, as it’s much healthier than it’s fattening mayo (distant) cousin. It’s vegan, gluten free, and the golden raisins give it an extra added sweetness. And it’s also really pretty and full of color.

If you haven’t had Vegenaise, I’m telling you- I truly LOVE this stuff. In my opinion, it’s so much better than regular mayo. My current favorite is the Organic Vegenaise- it has such an amazing flavor.

To start, prepare and chop your veggies. Then, add the cabbage, carrots, green onions, golden raisins, and mint to an extra large bowl. Stir to combine.

In a small bowl, combine all the dressing ingredients and stir with a whisk to combine. When ready to serve, pour dressing over salad and stir to combine.

Poppyseed Coleslaw via veggiechick.com #vegan

This recipe for Poppyseed Coleslaw makes about 6 cups, or 10-12 servings. This coleslaw salad is excellent for potlucks and will stay fresh for up to 2 days in the fridge. If you’re making in advance, I would recommend keeping the sauce separate from the veggies. Mix together before serving. And don’t forget to check out the nutritional value below. It’s deliciously guilt free!

Poppyseed Coleslaw via veggiechick.com #vegan

Print

Poppyseed Coleslaw (Vegan, Gluten Free)

Super crunchy and sweet Poppyseed Coleslaw, perfect for summer barbecues!

  • Prep Time: 15 minutes
  • Total Time: 15 minutes
  • Yield: 10-12
  • Category: Vegan, Gluten Free

Ingredients

  • 1/2 head head green cabbage, chopped
  • 1/2 head red cabbage, chopped
  • 1 cup shredded carrots
  • 1/2 cup chopped green onions, chopped
  • 1 cup golden raisins
  • 3 tablespoons chopped fresh mint

Dressing:

  • 1 tablespoon poppy seeds
  • 2 tablespoons agave nectar
  • 2 tablespoons lemon juice
  • 1/2 cup apple cider vinegar (rice vinegar is also good)
  • 1/4 cup Vegenaise (or other dairy-free mayo)
  • 1/2 teaspoon celery seed
  • 1 teaspoon dry mustard
  • 1 teaspoon whole grain dijon mustard
  • 1/4 teaspoon freshly ground black pepper

Instructions

  1. Prepare and chop veggies. Add cabbage, carrots, green onions, golden raisins, and mint to an extra large bowl. Stir to combine.
  2. In a small bowl, combine all dressing ingredients and stir with a whisk to combine. When ready to serve, pour dressing over salad and stir to combine.
  3. Makes about 6 cups, about 10-12 servings. This salad is great for potlucks and will stay fresh for up to 2 days in the fridge.

*Nutrition below is calculated based on 1 serving (12 servings total for this recipe).

nutrition_poppy coleslaw

Hi, I'm Christin- thanks for stopping by my happy place! Here you will find healthy, original meat-free recipes. No matter where you are in your health journey, I hope I can help and inspire you. Read more...

Write a comment

Free PDF

Subscribe to receive my
{FREE} 6 Tips for Starting a Plant-Based Diet + 
recipes direct to your inbox.