There’s a lot to love about coleslaw: it’s creamy, crunchy and so perfect as a no-fuss summer side. But most coleslaw is drowning in heavy mayonnaise, which is the exact opposite of what we actually want to be eating when it’s hot outside.
Today I’m sharing a lighter-but-still-creamy twist on the classic recipe, with shaved brussels sprouts instead of cabbage, chopped fresh parsley, sliced apple, and almonds for extra crunch. The dressing is a 5-ingredient maple mustard vinaigrette that’s quickly become a favorite for Aaron and me (think: honey mustard vibes).
This vegan coleslaw comes together in about 20 minutes, and you can easily bulk it up with some chickpeas (or other beans) if you’d like to serve it as more of a main meal. Yet another way to enjoy brussels sprouts, and I promise—you won’t miss the mayo one bit!
- ¼ cup raw cashews
- ¼ cup extra virgin olive oil
- 2 tablespoons water
- 1 tablespoon pure maple syrup
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- sea salt and pepper, to taste
- 1 pound brussels sprouts, trimmed and shredded
- 1 small bunch parsley, chopped
- 1 apple, cored and sliced thin
- ½ cup sliced almonds
- zest and juice from 1 small lemon
- Make the vinaigrette: In a high speed blender, blend all of the ingredients until very smooth. Season with salt and pepper to taste.
- Make the coleslaw: Add the brussels sprouts, parsley, apple, and almonds to a large serving bowl. Add the lemon juice and zest and toss to coat (the lemon juice will prevent the apple from browning). Pour the vinaigrette over top and fold to evenly coat. Season with salt and pepper to taste.
You can buy shredded brussels sprouts at a lot of grocery stores, or use the shredding attachment on your food processor (this is so much faster than thinly slicing by hand!).