Dilly Coleslaw with Raisins and Walnuts - Vegan
Fresh cabbage and carrots combine with sweet raisins, crunchy toasted walnuts, and aromatic dill in this vibrant vegan coleslaw. The creamy plant-based dressing balances tangy lemon juice with herbs for a refreshing side dish perfect for picnics, barbecues, or weeknight dinners. Unlike traditional coleslaw, this version adds textural interest with nuts and dried fruit while keeping things completely dairy-free.
Ingredients
Instructions
- 1
Toss together cabbage, carrot, raisins, and walnuts in a salad bowl
- 2
Mix dill, vegan mayonnaise, lemon juice, and sea salt in a small bowl
- 3
Pour dressing over vegetables and toss to coat
- 4
Taste and adjust salt as needed
- 5
Add more mayonnaise if thicker dressing is desired
- 6
Let sit for at least 20 minutes for flavors to meld or refrigerate for 2-4 hours before serving
Tips
Toast walnuts in a dry skillet over medium heat for 2-3 minutes until fragrant for extra crunch and nutty flavor
Make this coleslaw up to 8 hours ahead - the flavors improve as it sits and the cabbage softens slightly
Massage the shredded cabbage with a pinch of salt for 5 minutes before adding other ingredients to reduce bitterness
Good to Know
Refrigerate in airtight container up to 3 days
Can be made 8 hours ahead - flavors improve with time
Serve chilled or at room temperature as a side dish
Common Mistakes
Add dressing gradually to avoid overdressing
Let salad rest before serving to allow flavors to develop
Substitutions
Vegan Options
General Alternatives
FAQ
Can I make this coleslaw without nuts?
Yes, simply omit the walnuts or substitute with sunflower seeds or pumpkin seeds for crunch without tree nuts.
How long will this coleslaw keep in the refrigerator?
Store covered in the refrigerator for up to 3 days. The texture may soften over time but flavors remain good.
Can I use regular mayonnaise instead of vegan?
Absolutely, substitute regular mayonnaise in the same amount if you don't need the recipe to be vegan.