This colorful vegan Asian slaw is crunchy, cool and packed full of flavor. This creamy slaw is an easy way to eat your daily dose of veggies and enjoy them too!
Prepare all of your veggies for the slaw. Shred the cabbage, grate the carrot and chop the cucumber and pepper. Add to a large bowl and set aside.
Add all dressing ingredients to a blender and blend until smooth, scraping down the sides a couple times. If you are not using a high powered blender this may take 5-8 minutes. Be patient and blend until completely smooth. Taste and adjust seasonings as desired.
If you are eating this right away, pour the dressing over the prepared vegetables and toss to combine. Right before serving add the seaweed and sesame seeds.
Make Ahead: If you are making this ahead of time, chill the vegetables and dressing separately in the refrigerator. When you are ready to serve stir a little water into the dressing to loosen it up and make it pourable. Toss the dressing with the vegetables and top with seaweed and sesame seeds right before serving
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Notes
*For an even quicker prep time buy a bag of coleslaw mix with cabbage and carrots.**If not using a high powered blender, soak the cashews in boiling water for 15 minutes to allow them to blend more easily. Make it nut free: replace the cashews with ¼ cup sunflower seeds.***Make it oil free: you can omit the sesame oil or replace with a teaspoon of sesame seeds, or omit altogether.Make it a meal: Add baked tofu, chickpeas or any other protein to bulk it up and make it your main course.