Vegan Coleslaw

Coleslaw Sandwich (Vegan) — Sourdough + Cashew-Tofu “Mayo” + Crunchy Slaw

Ingredients (2 sandwiches)

Bread

Homemade cashew mayo (no oil)

Makes enough for 1–2 sandwiches.

1. 50 g firm tofu, pressed
2. 2–3 cloves garlic (to taste)
3. 2–3 tbsp water (to blend)
4. 1–2 tbsp fresh lime juice
5. 2–3 tbsp nutritional yeast
6. 1–1 1/2 tsp salt (start with 1 tsp, add more to taste)
7. 1 tsp apple cider vinegar (optional, for extra tang)
8. Black pepper, to taste

Vegan coleslaw (quick crunch)

1. 2 cups shredded cabbage (green + purple mix if possible)
2. 1/2 cup shredded carrots
3. 1–2 tbsp finely chopped red onion (optional)
4. 1 tbsp lime juice (or lemon)
5. 1 tbsp apple cider vinegar (or to taste)
6. 1–2 tbsp maple syrup (or skip if you like it sharper)
7. 1/2 tsp salt (start small)
8. Black pepper
9. Optional crunch: 1–2 tbsp chopped celery or sliced radish

Assembly

1. Cashew mayo
2. Coleslaw
3. Optional toppings: dill pickles, avocado slices, shredded lettuce

Detailed steps

1) Make cashew-tofu garlic lime mayo (5–8 minutes)

1. Drain soaked cashews and add to a blender.
2. Add:
3. pressed tofu
4. garlic
5. lime juice
6. nutritional yeast
7. salt (start with less)
8. Blend, adding water a tablespoon at a time until smooth and spoonable.
9. Taste and adjust:
10. More lime for brightness
11. More salt for “mayo” depth
12. More nutritional yeast for savory/cheesy notes
13. Set aside (it thickens slightly as it sits).

2) Make quick vegan coleslaw (5–10 minutes)

1. In a bowl, combine shredded cabbage, carrots, and onion (if using).
2. Add lime juice, vinegar, maple syrup, salt, and pepper.
3. Toss well and let sit 5 minutes (this helps it soften slightly but still stay crunchy).

Optional: If you like a creamier slaw, you can stir in 2–4 tbsp cashew mayo into the slaw. For a classic sandwich crunch, keep it mostly non-mayo and add mayo only where you want it.

3) Toast the sourdough + vegan butter (3–6 minutes)

1. Spread vegan butter on the outside of the sourdough slices.
2. Toast in a skillet over medium heat until golden and crisp (about 2–3 minutes per side).

4) Assemble the sandwich

1. Spread cashew mayo on one or both slices (your preference).
2. Pile on coleslaw generously.
3. Close the sandwich.
4. Serve immediately (best crunch).

Optional upgrade: add a few pickle slices on top before closing.

Nutritional value (approximate per sandwich)

Because brands, tofu moisture, soaking method, and portion size change results, this is an estimate assuming:

1. 1 sandwich uses: ~1/2 block tofu (150 g), ~1/3–1/2 cup cashews (portion used), and ~1/3 cup slaw
2. you use most of the mayo on the sandwich (not just 1 tablespoon)

Approximate totals (1 sandwich):

1. Calories: ~550–720 kcal
2. Protein: ~18–28 g
3. Fat: ~28–45 g
4. Carbs: ~50–75 g
5. Fiber: ~8–15 g
6. Sodium: ~400–900 mg (depends heavily on salt + tofu brand)

If you tell me how much mayo you spread (e.g., “about 2 tbsp” vs “about 1/4 cup”), and whether your cashews/tofu are the quantities above or scaled, I can tighten the estimate.

Quick serving suggestion

Serve with chips, roasted potatoes, or a simple side salad with lemon vinaigrette.