Coleslaw is a dutch side dish that has been around since the 18th century. Many adaptions have been made but this one really is a specialty! It’s creamy but guilt free, using plant based mayonnaise instead. In addition to that, the added twist of a wasabi infusion really excites the taste buds with a spicy kick that pairs well with most vegan burgers. The ultimate vegan burger recipe from my book The 7 day vegan Challenge is the perfect match though so be sure to try out both.

Creamy Vegan Wasabi Slaw Recipe

  • Servings: 4
  • Difficulty: easy
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    For the Wasabi Slaw
  • 1 small head of a red cabbage (thinly sliced)
  • ½ red onion (sliced)
  • 1 apple (grated)
  • 1 carrot (grated)
  • 100ml plant mayonnaise
  • 2 tsp wasabi paste
  • 1 tbsp dijon mustard
  • salt and pepper to taste
  • For the Toppings:
  • blood orange slices
  • pomegranate seeds
  • cress


  1. Slice the red cabbage and red onion, grate the apple and carrot, and add to a bowl.
  2. Mix together the plant mayo, wasabi paste, mustard and salt & pepper to make a dressing. Add this to the bowl and mix everything together so that the slaw is nicely coated.
  3. Place into a serving bowl and top with the blood orange slices, pomegranate seeds and cress.

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