Creamy Mess

Creamy Mess
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This vegan creamy mustard slaw is crunchy and so flavourful with two types of mustard, white wine vinegar, celery seed, fresh dill, sweet onion, and a hint of maple syrup. This is a mayonnaise-free coleslaw making it perfect for summer get togethers!
Diet Gluten Free , Vegan , Vegetarian
In a small bowl, whisk together the cashew butter, grainy mustard, Dijon mustard, water, white wine vinegar, maple syrup, olive oil, celery seed, salt, and pepper. Once creamy and thoroughly combined, set aside.
In a large bowl, combine the green cabbage, kale, carrots, sweet onion, and dill. Give the vegetables a little splash of white wine vinegar and season liberally with salt and pepper. Toss to coat everything as evenly as possible.
Pour the creamy mustard dressing over the vegetables and toss until all of the shreds are evenly coated in the dressing. To serve, sprinkle some extra chopped dill and celery seed on top. Enjoy!
This mustard dressing is inspired by one from Amy Chaplin’s At Home In The Whole Food Kitchen , one of my favourite cookbooks!
If you want a more neutral, mayonnaise-y vibe, substitute avocado or grapeseed oil for the olive.
I like to make long ribbons of carrot with a veg peeler here.
I use my Benriner mandoline to shred cabbage. I’ve had it for 10+ years and it’s never let me down!
I use Artisana brand cashew butter and I buy it from a local health food store.

This vegan creamy mustard slaw is crunchy and so flavourful with two types of mustard, white wine vinegar, celery seed, fresh dill, sweet onion, and a hint of maple syrup. This is a mayonnaise-free coleslaw making it perfect for summer get togethers! Simple to make and ten-ish ingredients.
Everyone needs a good, creamy and fresh coleslaw recipe and this is my version. It’s about as close as I’ll get to a “classic” coleslaw, and it features so many of my favourite things. Dill? Check. Two types of mustard? Check and check! Paper thin slices of sweet onion? A very enthusiastic check.
And cashew butter dressing strikes again! Raw cashew butter is such an incredible ingredient, and I mostly utilize it in dressing for slaws. When mixed with water, mustard, vinegar, a few seasonings and a big drizzle of olive oil, it really gives that mayo coleslaw vibe, but it’s somehow lighter and a bit cleaner tasting. I’m a big fan! I know that folks try to avoid mayo dressings for summer cookouts, so this cashew butter strategy is extra purposeful within that context.
If you’re wondering: is this becoming a cabbage, dill and mustard recipes-only blog? Honestly it feels like it these days! But I do try to remain true to what I’m actually eating in real time here. My dill and kale plants are thriving and the local cabbage is still pretty sweet. I can’t get enough, and I hope that you feel the same haha.
One extra step that I take with this slaw that’s a bit unusual is lightly drizzling all of the shredded vegetables with vinegar and then tossing all of that up with lots of salt and pepper. Something about that tangy seasoned base that really works nicely before finishing the slaw with the creamy mustard dressing. I also garnish with more celery seed because my grandmother did that and I can’t let it go. So good.
Sending all of my best for the start of summer! Usually I’m kind of meh on the summer season because it’s so busy for us, but I’m really excited this year. Big love to you.

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This looks like an amazing recipe. But I’m allergic to cashews and other nuts. What can I use instead? Reply Cancel
Hi Vidhya!
I would use either tahini or raw sunflower seed butter in place of the cashew butter. With that in mind, both tahini and sunflower seed butter can have a slight bitter edge, so you may want an extra little splash of the maple syrup in the dressing.
-L Reply Cancel
I am going to make this to take to a friend’s tomorrow ~ mustard x2 …..yes!!! Reply Cancel

Laura’s recipes never fail me. I prepped this slaw this afternoon so it could hang out for a few hours before dinner. It’s delish! I subbed tahini in place of the cashew butter because I never have that on hand and it turned out great. Had some kale and red cabbage that needed to be eaten, so turned it into this slaw. Easy, simple, quick and flavorful! Reply Cancel
Oh my goodness- delicious! My mum is visiting and I wanted a summery slaw without the mayo… this recipe fit the bill and beyond. I’m now a dill lover + way more yummy than the 1980s potluck versions that we remember. A hit with my mum and the whole family. Thank you again Laura! Reply Cancel

This salad was fantastic and is now our family’s new favorite summer salad! Love the creaminess and full flavor. It’s tasty as a side or a topping to a veggie or black bean burger. It all comes together so nicely. Reply Cancel

WOWOWOWOWOW!!!! This salad was fantastic! Happy I made it early this summer so I can keep introducing it to people all summer long! The flavors combine perfectly together and the dressing is divine!! Reply Cancel
Can I just say how amazing food photography is! Blows me away how you can capture the foods essence, and how you can you make healthy food look so good! Your food inspires me. Anyways, have a blessid day! Reply Cancel
*amazing “your” food photography is*. Oops. Reply Cancel

even though i am not a vegan i love the food and this is one recipe thats tempted me and wants to try Reply Cancel

i have made it and let me say it tastes as great as it looks and as you described love to read more recipes Reply Cancel

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