Creamy Vegan Brussels Sprout Slaw for a BBQ Side or Healthy Lunch

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A few weeks ago, I posted a delicious Vegan Grilled Mexican Street Corn Recipe that was shared with us by Violife. Today, I have another barbecue-worthy recipe from their chefs, but this one is for a plant-loaded Brussels sprouts slaw with creamy vegan dressing. Yes, mayo coleslaw is usually dairy-free. But this is a tasty twist that is also top allergen-free (no eggs, soy, etc). Because we like mixing things up!

Creamy Vegan Brussels Sprout Slaw Recipe for a BBQ Side or Healthy Lunch - dairy-free, egg-free, gluten-free, nut-free, and soy-free

Creamy Vegan Brussels Sprout Slaw for a BBQ Side or Healthy Lunch

You can enjoy this Brussels sprout slaw with almost any grilled main, but it also makes a great lunchtime bowl, topped with your protein of choice. The base includes hearty brussels and cabbage, which hold up better than regular salad greens. You can easily make this mix the night before, but I would add cilantro just before serving. It’s a bit more delicate than the other ingredients.

This recipe uses Violife brand cream cheese alternative, which makes it not only vegan, but also top allergen-free. Using another brand will change the ingredients and nutrition facts a little. Also, keep in mind that Violife’s tub is just over 7 ounces. Other brands might vary a little in size.

Creamy Vegan Brussels Sprout Slaw Recipe for a BBQ Side or Healthy Lunch - dairy-free, egg-free, gluten-free, nut-free, and soy-free

Special Diet Notes: Creamy Brussels Sprout Slaw

By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, grain-free, nut-free, peanut-free, soy-free, vegan, plant-based, and vegetarian.

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.
Author:
Recipe type: Side
Cuisine: American
Serves: 6 servings
Ingredients
Slaw
  • 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)
Instructions
  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

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About Author

Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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