• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Very Good Cook

Very Good Cook

  • About
  • Recipes
  • Shop

Home / Recipe Index / Dairy-Free / Vegan Coleslaw With Flaxseed-Cilantro-Ginger Dressing

Vegan Coleslaw With Flaxseed-Cilantro-Ginger Dressing

Crunchy, rainbow-colored vegetables mixed with vibrant, nutrient packed salad dressing. Great on its own or as a side.

Jump to RecipePrint RecipeRate Recipe
Plate of rainbow coleslaw.
Plate of rainbow coleslaw.

I appreciate all the crunchy, multicolored vegetables in this delicious salad—I think jicama is especially underused—but for me, it’s really about the dressing.

Grated and chopped vegetables on a plate for a coleslaw salad. Container of green, ground flaxseed dressing

Not only does it taste great—sweet, sour, spicy—and has a nice creamy texture, but it has medicinal properties as well.

Ground flax seeds, the main ingredient, are rich in omega-3 and omega-6 fatty acids and vitamins A, B and E, and they are anti-inflammatory, analgesic and decongestant.

Photo grid showing ground flaxseed, salad dressing made with ground flaxseed, vegetables for coleslaw, chopped vegetables on a platter ready to be used in coleslaw

Flaxseed is a strong laxative, and your bowel movement is almost guaranteed!

Plus, cilantro purifies the blood and improves digestion; lemon is antiseptic and antiparasitic; and ginger improves concentration and blood circulation.

You should just gulp this stuff down on its own.

Feel free to use the dressing on other vegetables and make it in bulk—it will last in the refrigerator for up to five days. 

Big plate of vegan rainbow coleslaw

More salads and sides for you to take a look at:

Also raw and also featuring ginger-lemon dressing: Seaweed Vegetable Salad
Raw and crunchy: Sprouted Lentil Chili
Pretty and filling: Chopped Salad With Quail Eggs

Now you.

Do you like coleslaw? Do you prefer mayo in yours?

Tell me in the comments.

Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon heart heart icon heart solid heart solid icon
White plate with Vegan Coleslaw With Flaxseed-Cilantro-Ginger Dressing

Vegan Coleslaw With Flaxseed-Cilantro-Ginger Dressing

  • Author: Michal Martinek
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 30 minutes
  • Yield: Serves 4; yields 2 cups of dressing 1x
  • Cuisine: American
Print Recipe
Pin Recipe

Description

Crunchy, rainbow-colored vegetables mixed with vibrant, nutrient packed salad dressing. Great on its own or as a side.


Ingredients

Scale
  • For the coleslaw:
  • 4 cups thinly sliced, packed, trimmed red and/or white cabbage
  • 1 medium yellow bell pepper, destemmed, seeded, thinly sliced
  • 1 medium green bell pepper, destemmed, seeded, thinly sliced
  • 1 medium red bell pepper, destemmed, seeded, thinly sliced
  • 1 medium jicama, peeled, cut into thin strips
  • 2 medium carrots, peeled into ribbons
  • 1 English cucumber or 3 Persian cucumbers, cut into 1-inch pieces
  • Handful of pumpkin seeds
  • For the dressing:
  • ½ cup lemon juice, freshly squeezed (about 4–5 lemons)
  • ¼ cup maple or agave syrup
  • 1 tablespoon peeled, finely grated fresh ginger 
  • 1 cup packed, chopped cilantro
  • ¼ cup ground flaxseed (see notes)
  • 1 cup olive oil
  • ¼ cup water
  • 2 teaspoons sea salt
  • ¼ teaspoon lack pepper, freshly ground

Instructions

  1. Place the coleslaw vegetables in a large bowl and toss.
  2. Combine all dressing ingredients in a high-speed blender, and blend for about 60 seconds until smooth. Taste and adjust by adding more salt, sweetener, or water.
  3. In a bowl, toss the vegetables with the dressing to taste. Sprinkle with the pumpkin seeds. 
  4. Store the rest of the dressing in a tightly sealed container in the refrigerator for up to 5 days. If it gets too thick, add some water and shake. 

Notes

  1. Feel free to play with the vegetables measurements as well as which type you use. If you can’t find jicama, skip it and add more cucumber. Don’t love carrots? Add more bell pepper. If you can only find one color of bell pepper, use that. As long as all vegetables are crunchy, you’re good to go. 
  2. Jalapeño and other chilies would be a great addition and make the coleslaw spicy.
  3. To grind flaxseed, add it to a coffee grinder or high-speed blender, and process until powdery. 
  4. You can place all dressing ingredients in a jar and shake until combined. It won’t be as smooth as from a blender, but still great. 

Keywords: coleslaw

Did you make this recipe?

Tag @verygoodcook on Instagram

Filed Under: Beginner, Dairy-Free, Gluten-Free, Main Course, Paleo, Raw, Under 30 min, Vegan

« Previous Post
Kolache (Koláče)
Next Post »
Apple Walnut Cake

Hi, I'm Michal

I help home cooks to make tasty vegetarian food using simple ingredients and easy-to-follow steps. More…

I have three more delicious recipes for you:

slices of savory oatmeal bas with tomato salsa
Savory Breakfast Oatmeal Bars
Glass mugs with red mulled wine, arranged on a coffee table with red apple, cinnamon sticks, star anise, brown sugar, and teaspoon
Mulled Wine
two glasses with roasted fruit tea. red glass mug with berry tea and yelllow/green with tropical variation
Roasted Fruit Tea (Berry & Tropical)
Cover Page for The Ingredient Substitution Cheat Sheet, a free .PDF download from Very Good Cook blog

Learn how to swap ingredients

Cook and bake easily with The Ingredient Substitution Cheat Sheet. FREE .pdf download:

Your personal info is protected and you can unsubscribe anytime. Read my privacy policy.

Reader Interactions

Got something to say? Cancel reply

Feel free to include general feedback, any ingredients you modified, and rating the recipe after you’ve made it. Insults, off-topic rants, and disrespectful remarks won’t be tolerated. Thanks for being kind!

PS: Your email won’t be published. Required fields are marked *

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

Primary Sidebar

Hi, I’m Michal.

Photo of Michal Martinek of Very Good Cook - a Czech food blogI help home cooks to make tasty vegetarian food using simple ingredients and easy-to-follow steps. More…

Learn how to swap ingredients

Cover of ebook

Cook and bake easily with The Ingredient Substitution Cheat Sheet.
FREE .pdf download:

Privacy Policy

Handmade Czech stuff

  • Hand-Carved Stirring Paddle (Maple Wood) Hand-Carved Stirring Paddle (Maple Wood) $27.00
  • green stripe ceramic mub Hand-Thrown Striped Tall Mug (Green) $28.00

Want my FREE recipe ebook?

Cover of ebook

Sign up for my weekly emails and I’ll send you my 11 MOST POPULAR, MOUTHWATERING CZECH RECIPES TO STUFF YOUR FACE WITH!

Privacy Policy

Still hungry?

Black cast iron pan with vegan tempeh Bolognese pasta sauce, spaghetti and grated parmesan cheese.

Tempeh Bolognese Pasta Sauce

Bowls with Bircher Muesli (overnight oats), peeled apple, spoons, fresh figs, pomegranate seeds, and yogurt

GF & Vegan Bircher Muesli (Overnight Oats)

Crustless carrot zucchini quiche in a baking dish, on top of a blue/white kitchen towel

Crustless Carrot Zucchini Quiche

Plate of harira, a North African stew made with chickpeas, lentils, rice and vegetables. Served with sauerkraut and yogurt, from verygoodcook.com

Harira: Moroccan Vegetable Soup-Stew

Czech potato pancakes (bramboráky) from verygoodcook.com

Czech Potato Pancakes (Bramboráky)

White plate with Spring Risotto With Peas and Corn, topped with micro greens, creme fraiche and ground black pepper

Spring Risotto With Peas and Corn

  • About
  • Recipes
  • Shop
  • Contact

Copyright © 2021 · Very Good Cook · Terms · Privacy

40shares