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!
Ingredients
- 3 cups shredded green cabbage
- 1 cup shredded purple cabbage
- 1 cup grated carrot
- 1 cup spiralized zucchini
- 1 cup thawed edamame, shelled
- 1/2 cup fresh dill or 1/4 cup dried
- 1 cup vegan mayonnaise I use Hellman's Brand
- 1/4 cup apple cider vinegar
- 1/4 cup date sugar or sub granulated
- 1 tsp salt
- fresh cracked black pepper to taste
Instructions
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Shred all of your cabbage into a large mixing bowl
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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.
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Spiralize your zucchini and cut 2 inch pieces. Pat dry with a kitchen towel.
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Add your carrots and zucchini to the cabbage. Toss to combine.
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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.
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In a separate mixing bowl, add your vegan mayonnaise, cider vinegar, date sugar, salt and fresh cracked pepper. Mix to a smooth consistency.
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Chop your fresh dill (or measure out the dried) and add this to your dressing. Stir to combine.
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Pour your dressing over your vegetable mixture and toss to combine.
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Portion out 5 servings to be used throughout the week and place in the fridge.
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Eat the rest now-you deserve it!!
Recipe Notes
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?