Vegan Wasabi Rainbow Coleslaw
Oil-Free, Low-Fat, and Easy to Prepare

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Vegan Wasabi Rainbow Coleslaw

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Adjust Servings:
1 cup, chopped or shredded Purple Cabbage
1 cup, chopped or shredded Green or White Cabbage
1 cup Shredded Carrots
1 large, sliced thin in ribbons Red Bell Pepper
1 bunch, or 1/2 cup sliced thin Green Onions
1/2 cup Low-Fat Vegenaise or Silken Tofu
2 Tablespoons Wasabi Powder
3 Tablespoons Pure Maple Syrup
3 Tablespoons Apple Cider Vinegar
2 Tablespoons Tamari, Liquid Aminos, or Soy Sauce

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    Wasabi adds a unique flavor to fresh vegetables and compliments any Asian dish. Perfect for a sandwich, or the side, or on its own, this coleslaw is a crowd pleaser.

    • 10 minutes
    • Serves 6
    • Easy


    • Salad

    • Dressing



    Spring has sprung, and its time to make some vibrant, colorful Vegan Wasabi Rainbow Coleslaw. Spring is about color and freshness, so instead of making a bland, colorless slaw, bring on the rainbow.

    Wasabi is one of my favorite spices and favorite WOW! I asked Paul to get some wasabi powder at an asian market, and he came home with 5 pound bag! We will have wasabi until we retire. I am tempted to advertise and sell it from my kitchen. Wasabi powder provides a nice change of pace from chiles. It provides heat, but has more of an herbal overtone and dissipates more quickly. You can also use it as a substitute for Dijon mustard, or as a flavoring in homemade mustard. Try adding a dollop to your mashed potatoes, or mix it in with some vegan mayo for a sandwich.

    In order to make a wasabi paste, like those used in sushi restaurants, combine equal parts of wasabi powder and warm water. You can also make an easy wasabi cream sauce in the same manner, just add warm almond milk (or any dairy-free milk) until you reach the desired consistency.

    I always suggest making slaws at least an hour before serving it, so it the dressing absorbs into the vegetables you choose to add to the cabbage. I like both green and red cabbages, because of their vibrant colors.

    Although the slaw was great on its own, it works well on sandwiches or as as a side dish. I prefer to use Wasabi Cole Slaw on to pop Asian inspired sandwiches or as a side dish to for a BBQ.

    I have made it different ways, so I have provided options in terms of diet preference. The dressing tastes the same either way, so choose your version.
















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    Make the Dressing

    Add all the dressing ingredients to your Vitamix or blender.
    Blend until smooth.
    Taste test the dressing - you can add more/less of certain ingredients if you'd like.
    Salt to taste if needed.



    Shred cabbages, and carrots.
    Slice green onions thin.
    Add vegetables to a bowl.
    Pour dressing over the top.
    Mis well.
    Cover and place in the refrigerator for at least an hour before serving.

    Kathy Carmichael

    Hi! My name is Kathy, I am a high school English teacher by day & vegan enthusiast and blogger by night. My entire blog is fully plant-based vegan. I truly believe what we eat & how we live determines the health of us & our planet! :)

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