This Healthy vegan coleslaw recipe works wonders for meal prep! I love that the veggies hold their texture throughout the week-even with the dressing mixed in. This recipe is truly a grab and go for the busy weekday rush!
The green and purple cabbage add important cruciferous vegetable nutrition, and colour, while the edamame packs a powerful protein punch!
Mix up the textures and flavour by adding in some grated carrot and spiralized zucchini!
The dressing is a nod to the classic! The creamy texture of a vegan mayo is infused with cider vinegar, date sugar, dill and fresh cracked pepper to add a little zing!
Why Make My Vegan Coleslaw with Edamame and Dill?
This salad ticks all the boxes.
Easy to prepare, and keeps on giving throughout the busy work week. It’s a one and done kind of dish!
Packed with nutrition-from the fiber, to the micro-nutrients, to the protein Macros!
Tastes as sinful as a traditional creamy coleslaw but with out the guilt and all of the benefit!
Beautiful to look at (which deserves it’s own spot on this list! We eat with our eyes as they say!)
How to Make My Vegan Coleslaw with Edamame and Dill:
Would you rather watch? Check out my 2 minute video here:
Healthy Vegan Coleslaw Salad – With Edamame and Dill
This healthy coleslaw is a powerhouse of nutrition! The veggies hold their form throughout the week so it’s easy to make ahead to grab and go!
3cupsshredded green cabbage
1cupshredded purple cabbage
1cup grated carrot
1cupthawed edamame, shelled
1/2cupfresh dillor 1/4 cup dried
1cupvegan mayonnaise I use Hellman’s Brand
1/4cupapple cider vinegar
1/4cupdate sugaror sub granulated
fresh cracked black pepperto taste
Shred all of your cabbage into a large mixing bowl
Grate your carrot and pat dry with a kitchen towel to remove excess moisture. This is an important step so your cabbage does not become discolored.
Spiralize your zucchini and cut 2 inch pieces. Pat dry with a kitchen towel.
Add your carrots and zucchini to the cabbage. Toss to combine.
Measure out your frozen edamame into a strainer. Run it under hot water until thawed. Alternatively, you can thaw it the night before in the fridge. Add this to your veggie mix, and toss to combine.
In a separate mixing bowl, add your vegan mayonnaise, cider vinegar, date sugar, salt and fresh cracked pepper. Mix to a smooth consistency.
Chop your fresh dill (or measure out the dried) and add this to your dressing. Stir to combine.
Pour your dressing over your vegetable mixture and toss to combine.
Portion out 5 servings to be used throughout the week and place in the fridge.
Eat the rest now-you deserve it!!
If you are really running short on time, go ahead and pick up a ready to make coleslaw mix! Just measure out about 5 cups of the mix and add in your spiralized zucchini and thawed edamame. Could it get any easier?
Looking for another easy and healthy busy work week salad recipe? Check out my friend’s recipe at Simply Food! Her Healthy Carrot and Zucchini Salad is another great way to get in your veggies while on the go!
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Megan Kerry is a Vegan Lifestyle Educator and Licensed Practical Nurse. Her content focuses on vegan recipes and ethical living. She is a mom of four children, a long time vegan, and an even longer time foodie. She loves veganizing any and all dishes and sharing her recipes and lifestyle tips with all of you!