This tangy pickled slaw includes pickles or cornichons that bring a tangy update to this oil free slaw recipe. This is a quick, easy, and tasty for your BBQ or game day!
recipe originally published June 29, 2017
Oil free slaw recipe
You all know I love pickles. They add a tangy zip to most anything, in my opinion.
This tangy pickled 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!
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Tangy Pickled Slaw
This tangy slaw includes pickles or cornichons that bring a tangy update to this oil free slaw. A 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: 5gSodium: 440mgCarbohydrates: 7gFiber: 7gSugar: 5gProtein: 5g
nutrition calculations results vary by calculator, are for informational purposes only, and are not intended to replace medical advice or treatment.
about Kristina:
Kristina is spabettie! She found cooking at an early age, and created spabettie in 2010 to share vegan recipes. Kristina turned her culinary training into sharing vibrant vegan food! Read more...
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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! 🙂