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  • Makes 11 cups
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Think coleslaw is just a side dish? This delicious winter slaw is packed full of good-for-you ingredients that undoubtedly deserve to be featured as the main course. Fresh tarragon has a delicate anise-like flavor that pairs nicely with the sweet dried fruits and earthy shredded cabbage. Quinoa adds heartiness to the mixture while pepitas deliver a decadent crunch as a finishing touch. The homemade vegan mayo ties everything together with a creamy, tangy kick that will leave you licking your fingers. You might even want to make a double batch of the mayo to use as a veggie sandwich spread or as the base for a spicy aioli—trust us, it’s that delicious!

For more incredible slaw recipes, check out these tasty ideas:

By Shelli McConnell,

Ingredients

PLANT-BASED MAYO
  • 1 12-oz. package extra-firm silken tofu, drained
  • 3 tablespoons red wine vinegar
  • 1 teaspoon dry mustard
  • ½ teaspoon onion powder
  • ½ teaspoons garlic powder
  • 1 teaspoon sea salt
SLAW
  • ¼ cup finely chopped scallions
  • 3 tablespoons finely chopped fresh tarragon
  • ¼ teaspoon freshly ground black pepper
  • 4 cups shredded red cabbage
  • 4 cups shredded green cabbage
  • 3 cups cooled cooked quinoa
  • 2 cups coarsely shredded carrots
  • 1 cup dried cranberries
  • 1 cup sliced pitted Medjool dates
  • 2 tablespoons roasted pepitas (pumpkin seeds)

Instructions

  1. For Plant-Based Mayo, in a food processor combine tofu, red wine vinegar, dry mustard, onion powder, garlic powder, and ½ teaspoon sea salt. Process until smooth and creamy. Store in an airtight container in the refrigerator up to 5 days.
  2. In a large bowl whisk together Plant-Based Mayo, scallions, tarragon, pepper, and 1 tablespoon water. Add the next six ingredients (through dates) and the remaining ½ teaspoon salt. Toss to coat. Sprinkle with pepitas and additional scallions.
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about the author

Shelli McConnell

Shelli McConnell graduated with a bachelor of science in consumer food science and a minor in journalism from Iowa State University. She began her career as a home economist in the Better Homes & Gardens test kitchen before moving into an editorial position within DotDash Meredith. She has since freelanced for 25 years and has served as an editorial project manager for many books and magazines, including three editions of the Better Homes & Gardens New Cook Book. She has also developed thousands of recipes for publications including Forks Over Knives magazine; Eat This, Not That!; Diabetic Living; Better Homes & Gardens; The Magnolia Journal; and more. McConnell loves to entertain and inspire, so when she’s not in her office, she’s usually in her kitchen. Find her on LinkedIn.

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