Tangy Pickled Cornichon Slaw - pickles or cornichons bring a tangy update to this oil free slaw recipe - quick, easy, and tasty for your BBQ or game day!
Oil Free Slaw
Fast Food Friday, yay!
You all know I love pickles. They add a tangy zip to most anything, in my opinion.
This Tangy Pickled Cornichon Slaw was included with our recent Smoky Lentil Chili and A Hot Dog Toppings Bar:
This recipe is definitely one we will be repeating all summer long. I made three batches in a week because we were topping all the things with slaw.
I love the bright and tangy flavor with the crisp cool crunch - I could eat this by itself as a salad!
VEGAN POTLUCK RECIPES
Grain Free Chocolate Chip Cookies
Easy Gluten Free Vegan BBQ Sauce
Vegan Goat Cheese Bacon Wrapped Dates
Tangy Pickled Cornichon Slaw
Tangy Pickled Cornichon Slaw - pickles or cornichons bring a tangy update to a cool slaw recipe - quick, easy, and tasty for your BBQ or game day!
Ingredients
- 3 tablespoons distilled white vinegar
- ½ cup Unsweetened Cashew Milk
- 3 tablespoons cashew cream (or vegan mayonnaise)
- 1 head cabbage
- 2 carrots, stemmed, peeled, and grated or sliced into matchsticks
- 1 cup cornichons, sliced into matchsticks (or 2 large pickles, sliced)
- 1 teaspoon sea salt
Instructions
- In large mixing bowl, combine vinegar, cashew milk, and cashew cream. Set aside.
- Chop ‘root’ away from cabbage, discard. Slice and chop cabbage to bite size pieces.
- Add cabbage, carrots, and cornichons to mixing bowl, toss to coat with vinegar cashew mixture.
- Transfer to serving bowl.
- Place in refrigerator to cool.
Notes
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Nutrition Information:
Yield:
9Serving Size:
⅓ cupAmount Per Serving: Calories: 160Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 440mgCarbohydrates: 8gFiber: 7gSugar: 9gProtein: 5g
nutrition calculations results vary by calculator, are for informational purposes only, and are not intended to replace medical advice or treatment.
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about Kristina:
Kristina is spabettie! She discovered cooking at an early age, and founded spabettie in 2010 to share vegan recipes. As the recipe developer and photographer, Kristina turned her culinary training into sharing flavorful and vibrant vegan food! She loves dachshunds, karaoke, and travel.
spabettie / Kristina Sloggett is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.
Albert Trotter says
what is the replacement of Cashew Milk???? it is not available in my area
Kristina Sloggett says
hi Albert, I would replace the cashew milk with any available dairy free milk of your choice - all will work in this recipe.
Deborah says
this sounds delicious! I am not familiar with cashew cream or cashew butter. Can you substitute for this?
Kristina Sloggett says
absolutely, Deborah - cashew cream / butter is used to slightly thicken, like a mayonnaise would, so if you have some cashews - like, even just a 1/4 cup - you could add them to a blender with some water. cashew butter is my quick way of doing this, because it has a milder flavor than peanut butter. (I have also used a sunflower seed butter for this recipe in the past.)
you could omit altogether for a thinner "sauce" or even use a couple tablespoons mayonnaise. hope you enjoy!
Deborah says
thanks for getting back to me so quickly Kristina! I may even try Vegenaise as we have some of that at home.
Kristina Sloggett says
a couple tablespoons of Vegenaise should work just fine. enjoy! 🙂