Creamy Vegan Coleslaw with Bean Mayonnaise

Did you know that cabbage is ridiculously good for you?

If you did, you get a gold star! If not, read on. I promise you’ll like where this is going.

It…

  • Benefits your eyes.
  • Is rich in sulphur (good for your liver) and iron (balances your blood)
  • Contains phytonutrients that work similarly to antioxidants. These phytonutrients also signal our cells to increase their production of enzymes involved in detoxification.
  • Can assist in lowering your cholesterol.
  • Helps to build muscle.

Also, red cabbage is richer in antioxidants and phytonutrients than it’s green counterpart; similar to other darker versions of vegetables! The market didn’t have any red cabbage when I wanted to make coleslaw, so I stuck with green.

Now, on to mayo which is not exactly a “healthy” food, but I’m here to justify my choice of continuing to eat it.

I’ll be the last person in the world to tell you to stop eating mayo. Mayo and I share a special bond that I will never, ever be willing to let go of, and I’m at peace with that.

If mayo is your best bud too, don’t worry I have a solution so that our love affair with mayo never has to be severed. As with protein bars, salad dressings, condiments, etc… there are good mayo’s and there are not so good mayo’s. Some things to look for in a mayo:

  • Sweetened with honey
  • Made from an unprocessed, cold pressed oil like extra virgin olive oil
  • Natural ingredients like real lemon juice
  • No preservatives
  • Soy-free

Mayo is great on sandwiches, as a base for a single serving of salad dressing, or as a dip for fries. All of these uses for mayo share something in common – they can be controlled. You can limit it to 1 tablespoon of mayo on a sandwich, salad dressing or on the side of fries. But in the case of coleslaw or chicken casserole – the more you eat, the more mayo you’re getting.

Wouldn’t you rather taste the mayonnaise in all its glory than have a cabbage or chicken flavoured mayo?

My solution: save that serving of mayo for those homemade fries and clean up your mayo based recipes with this high fibre, cholesterol benefiting, VEGAN, soy-free, healthy mayo. It may not be exactly 100% similar, but it does a darn good job of pretending to be.

Bean Mayonnaise

Vegan, Gluten free, Dairy free, Refined sugar free, Yeast free, Corn free

It’s gluten-free, it’s vegan, it’s lower in oil, free of soy AND it tastes like mayo.

Yield: 2.75 cups

Ingredients

  • 1 can 398mL or 14 fl. oz navy beans, drained and rinsed
  • 1/4 cup extra virgin olive oil
  • 1/4 cup non-dairy milk
  • 1.5-2.5 tablespoon lemon juice *see note
  • 1 teaspoon herbamare
  • 1/2 teaspoon Dijon mustard
  • 1/2 teaspoon coconut sugar
  • 1/2 teaspoon tapioca starch
  • Pinch cayenne pepper

Directions

  1. Place all ingredients in a food processor and puree with the “S” blade until smooth.

note: I liked the mayo with the additional 1 tablespoon of lemon juice, but Kevin found it too lemony. I guess it boils down to preference.

Creamy Vegan Coleslaw

Vegan, Gluten free, Dairy free, Refined sugar free, Yeast free, Corn free

Using bean mayo in place of regular store-bought mayo makes this coleslaw so light and refreshing!

Yield: 8 cups

Ingredients

  • 1 head green or red cabbage, finely shredded
  • 2 carrots, finely shredded – yield 1/4 cup packed
  • 1/2 red pepper, diced
  • 1 full batch of bean mayo (recipe above)
  • 1/4 cup yellow onion, finely chopped
  • 4 tablespoon white vinegar
  • 2 tablespoon gluten-free Dijon mustard
  • 2 teaspoon celery seed
  • 1 teaspoon Himalayan rock salt
  • Fresh pepper to taste

Directions

  1. Place shredded cabbage, carrots and diced red pepper on a kitchen towel. Wrap with towel and ring out veggie water into the sink. Place in a large bowl with finely chopped onion.
  2. In a small bowl, mix together remaining ingredients until smooth before adding to salad bowl. Mix well to combine and taste for seasoning; add more salt, pepper, or sugar if desired.
  3. Store in the fridge to cool for 2-3 hours. Will keep for 3-4 days.

This salad would be perfect as a side lunch item, prepared for a family barbecue, or as an entree served with sliced chicken breast. The possibilities are endless!

Okay, enough chit-chat. I have a busy day ahead of me – spin class, heading to the office for a couple of hours to finalize things, run by my Dad’s office to pick up my rental car, then I have start packing for my yoga retreat! Better get to it.

PS: Kevin took an amazing picture of Lexy over the weekend that I just have to share with you before I take off…

<3

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Comments | Leave Your Comment

  1. Wow I am a HUGE mayo fan. Miracle Whip, Mayo, Vegenaise, it’s all good. There’s never been a condiment, really, that I don’t love. I like a little food with my giant bowl of condiments and always request extra sauce on anything.

    Super creative way to use the beans.

    And cole slaw, huge fan too!

  2. Never been a big fan of mayo…but this I must try! OH MY!!! I’ve always made my slaw with a vinegar-based dressing, but my dad loves the creamy mayo dressing. It looks wonderful.

  3. I’ve hated on mayo for YEARS but I just recently got a huuuuuge craving for it, so I caved and bought a jar of veganaise…low and behold three quarters of the jar is already gone. Oops! I actually like it, but I’d love to try your version which has far more nutritional value – I can’t wait to pick up those ingredients and give it a go!

  4. It has been WAY too long since I’ve stopped by to say hi! It looks like you are still being as creative and awesome as ever. I never would have thought to make a mayo using beans before! What a creative idea. I love cabbage but I guess I never realized how ridiculously good for me it is! What a beautiful dog! That is an AWESOME photo :-)

    I hope that your busy day leaves you with at least some time to relax and breathe! And YAY for your yoga retreat coming up soon! :-)

    • Alaina! I’ve missed you. Thanks for stopping by and saying hi… I’ll have to swing by and see what you’ve been up to, too!

  5. Oh wow! Your recipe looks delicious! Love it! Those photos are awesome too!

  6. I really love the sound of this! I’m going to pick up the ingredients this week. Except I have no idea what herbamore is. Off to google!

  7. Yum….that mayo recipe looks very interesting; I can’t wait to give it a try!

    That is a fantastic picture of your pooch! I love when you get a money shot because if your fur kids are anything like mine most pics are blurred or missed because they move so darn fast!

  8. I actually really hate mayo…but I seriously LOVE this idea! A lot of salad-y recipes call for mayo so I always feel like I need something creamy if I’m going that route…but the tofu-based mayo recipes never really appealed to me. This bean one sounds just plain good, though – and probably different enough from the real deal that I’d totally dig it :]

    LOVE the pic of Lexy!

    • You don’t like mayo? *gasp* hehe I think you’d totally dig the bean version, promise.

  9. Who knew mayo was such a polarizing food…?

    I’ve never been a big fan either, maybe because I know how many calories are in there and would rather save them for dessert or maybe seeing my dad consume the stuff in industrial quantities scarred me for life (mayo on mash potatoes, mayo on ham, you name it).

    I only use mayo as a binder in coleslaw, egg salad and tuna salad and even then, I usually cut it down with an equal amount of yogurt or light sour cream. You bean mayo sounds like a great replacement. How did you even come up with that idea?!? It’s soooo creative! I’ll be giving it a try over the weekend for sure!

    Thanks for sharing!

    • Mayo on mashed potatoes? Somehow I’m intrigued. I guess you’re a mayo lover or a mayo hater!
      One of my clients is soy + egg free and she was looking for a replacement for mayo… so I just started playing around and after a couple tries, landed on this. It kinda just happened! Can’t wait to hear how you like it :)

  10. Excellent pup picture! On our dog we call that the ‘sucky face’. As in the ‘oh my god your are so amazing, I love you so much, and I am just the sweetest suck-up of a puppy ever’ face. It is usually accompanied by the tail wagging the dog – so well done on the non-blurry photo!

  11. Love the picture of your dog! Quick question about the mayo – do the beans get drained? Thanks for sharing the recipe! :-)

  12. Oh man YES!! I’m cleansing right now and this mayo recipe is just what I need!! I made a raw-ish mock-tuna salad today, but sans any vegan mayo! I think I’m going to whip this up and spread it on the bread!! Thankkkksss!!

  13. This looks great! Is there anything you can sub for dijon? I don’t have any. Also, will great northern beans work instead of navy? or would it change the flavor? And if I don’t have cayenne, I should be ok right?

    • Regular mustard should do the trick and the change of beans shouldn’t change the flavor too much, although I’ve never tried it. A lot of people have told me they’ve omited the cayenne with no issues. Good luck!

  14. I just made your bean mayo and it’s really good! Although it mades a lot. Wondering how long it will keep in the fridge? And can it be frozen?

    • Glad you liked it, Paulette :) It should keep in the fridge for 3-4 days. I hadn’t tried freezing it, but I bet it would work. You could also use it as a veggie dip or salad dressing to use it up.

    • It is a naturally flavored sea salt with additional herbs. If you don’t have it, sea salt can be used in it’s place. Enjoy!

  15. I used to love Miracle Whip and Mayo, and Bob’s blue Cheese Dressing, but now they are made with that slimy soy bean oil and they taste disgusting as well as having an oily feel in the mouth. Can’t wait to make this mayo Now if I could get a good blue cheese dressing recipe!

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