This Easy Vegan Coleslaw with beans is low-fat, creamy, and perfect for your barbeque or summer picnics. It is a filling meal with beans and veggies, and goes well with chips or as a filling in sandwiches.
What is Coleslaw?
Coleslaw also known as cole slaw or simply as a slaw is a side dish consisting mainly of finely shredded cabbage with a salad dressing.
Cabbage is the main ingredient in the slaw along with dressing. Variations include adding different veggies like red cabbage, carrots, onions, apples, peppers, etc.
I love coleslaw and generally, it is on the menu for vegetarians. However, mayo has egg in it. So, I decided to make an eggless mayo (Recipe coming soon) and use it in my coleslaw.
I have done all the things in the recipe from scratch. That is cooking beans in my Instant Pot , making Vegan mayo, and chopping veggies for coleslaw. Hence it takes a bit of time.
However, If you use store-bought coleslaw, beans, and mayo, then this Easy Vegan Coleslaw is a completely no-cook dish and can be assembled in as little as 5 mins.
Ingredients used in Easy Vegan Coleslaw with Beans
Cabbage
The main ingredient in this recipe. I have used white cabbage. One can use red or a combination of white and red cabbage.
Other veggies
This is optional and can be skipped. However, to add flavor, texture, color, and nutrients I have used a combination of carrots, peppers, onion, and sweet corn kernels.
Beans
I used beans in my recipe as I wanted to make it as a light lunch and also a meal in itself. I have used kidney beans and butter beans in my recipe, but one can skip it completely if you do not want it.
One can use any type of beans like chickpeas, green beans, etc.
Dressing
I have used my homemade Vegan mayo dressing for this Coleslaw.
My mayo is made using aquafaba that is made using cooked chickpeas, olive oil, mustard, garlic, lemon, and salt. So in all vegan mayo is the perfect dressing for this Easy Vegan Coleslaw
Other Ingredients
Lemon, onion granules, and Red paprika powder are added for that extra kick and taste. I just added some sunflower seeds for garnish.
Variations to this Easy Vegan Coleslaw with beans
One can add
- Veggies like spring onion, and beetroot.
- Apple can be added to give a nice crunch and a little bit of sweetness.
- Black raisins will add a nice crunch and sweetness as well.
- Toasted almonds if you like that crunch
- Mayo can be skipped and one can add lemon juice dressing with mustard and spices.
- Different types of beans can be used.
- Any type of cheese can be added too, or simply tofu or paneer.
Recipe process of Vegan Slaw
I have simply shredded my cabbage, carrots, and onions, in my Mandoline slicer. One can use store-bought slaw mixture too.
Beans have to be cooked in an Instant Pot or pressure cooker from scratch. Again one can use store-bought cans, but if you are looking for budget-friendly healthy options, cooking it from scratch is best.
Rest the recipe is simple, all the veggies, beans, mayo, and flavoring ingredients are mixed. The coleslaw should at least sit for 10-15 minutes. This helps it to release water and absorb the flavors. It also makes it creamy.
I have used just 3 tablespoons of mayo in this slaw. One can increase the quantity and if you are looking for that kick, you can go up to 5. I kept it less as sometimes the taste and flavor of mayo is overpowering and people do not like it.
Salt is again not added as mayo has salt and beans while getting cooked too had salt. One can add if needed.
Can this be stored?
Though I would not advise storing this slaw for long as it has freshly cut vegetables, one can store it in the fridge for 1-2 days.
However one can make it 3-4 hours before or the day before to serve it cold.
Serving Suggestions
- As-is as a side
- As a side to your main dishes.
- Barbeque sides to your burgers or meats.
- As a filling in your sandwiches.
- Along with crackers and chips.
- In a wrap
Easy Vegan Coleslaw with beans
Ingredients
- 1 Cup Cabbage Shredded
- ½ cup Carrots Shredded
- ¼ cup Onion Shredded
- ¼ cup Sweet Corn kernels
- 3 tablespoon Vegan Mayo can be replaced with normal mayo
- 3 tablespoon lemon juice
- 1 teaspoon paprika powder
- ½ teaspoon onion granules
- ¾-1 cup Red Kidney beans
- ¼ cup Butter beans
- 1 tablespoon Mint dry, one can use fresh too, if fresh add around 2 tablespoon
- 1 tablespoon Oregano dry, one can use fresh too, if fresh add around 2 tablespoon
Instructions
- In a large bowl mix all the ingredients.1 Cup Cabbage, ½ cup Carrots, ¼ cup Onion, ¼ cup Sweet Corn kernels, 3 tablespoon Vegan Mayo, 3 tablespoon lemon juice, 1 teaspoon paprika powder, ½ teaspoon onion granules, ¾-1 cup Red Kidney beans, ¼ cup Butter beans, 1 tablespoon Mint, 1 tablespoon Oregano
- Let it sit for 10-15 minutes.
- Serve.
Video
Notes
- Standard US US-size cups and spoons used. 1 teaspoon = 5ml, 1 cup = 235ml
- Measurements are a rough guideline. One can change as per preference.
- Read above for variations or replacements.
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Amy's Cooking Adventures
Sunday 2nd of June 2024
Perfect for summer BBQs! Yum!
Wendy Klik
Sunday 2nd of June 2024
Thanks for another great meatless meal Renu.