Creamy Vegan Brussels Sprout Slaw
Prep time
Total time
The dairy-free, egg-free dressing on this slaw is far more flavorful than your average coleslaw dressing, but it's just as quick and easy to make.
Recipe type: Side
Cuisine: American
Serves: 6 servings
  • 10 Brussels sprouts, finely sliced or shredded
  • 1 small red cabbage, grated
  • 1 cup peas
  • 1 cup chopped cilantro
  • 1 carrot, grated
  • 3 spring onions, sliced diagonally
Creamy Dressing
  • 1 tub plain dairy-free cream cheese alternative (like Violife Original)
  • ¼ cup wine vinegar
  • 3 tablespoons olive oil
  • 3 tablespoons agave nectar
  • 1 tablespoon ginger, finely chopped
  • 1 garlic clove, minced or crushed
  • ½ teaspoon chili flakes or chili paste (optional)
  • Toasted sesame seeds (optional)
  1. In a large bowl, toss together the Brussels sprouts, cabbage, peas, coriander, carrot, and spring onions.
  2. In medium bowl, whisk together the cream cheese alternative, wine vinegar, olive oil, agave, ginger, garlic, and chili flakes, if using.
  3. Pour the dressing one the slaw, and toss to combine. Garnish with toasted sesame seeds, if desired.
Nutrition Information
Serving size: ⅙ recipe Calories: 234 Fat: 14.4g Saturated fat: 7.1g Carbohydrates: 26.6g Sugar: 13.9g Sodium: 193mg Fiber: 5.6g Protein: 4.1g
Recipe by Go Dairy Free at