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Vegan Rainbow Coleslaw

Vegan Rainbow Coleslaw

  • Author: Alana Haldan
  • Prep Time: 15 minutes
  • Total Time: 45 minutes
  • Yield: 6 servings 1x
  • Category: Side Dish


This Vegan Rainbow Coleslaw is a perfect side dish for summer cookouts. A confetti of fresh rainbow vegetables is all tied together by a tangy, slightly spicy sauce with an Asian flair. Cashew butter is the backbone that gives this vegan sauce a luscious creaminess, while sriracha adds a pleasant burn.



  • 1/2 medium head of cabbage (approximately 1 lb), cored and thinly sliced
  • 2 carrots, peeled and julienned
  • 1 red bell pepper, julienned
  • 1 yellow bell pepper, julienned
  • 1 jalapeno pepper, finely diced
  • 2 green onions, thinly sliced
  • 1/4 cup raw unsalted cashew butter
  • 3 Tbsp Wildbrine Zesty Thai Live Shot (see note)
  • 3 Tbsp sriracha
  • 2 Tbsp coconut aminos


  1. In a large bowl, combine cabbage, carrots, peppers, and green onions, tossing well to combine.
  2. In a small bowl, combine cashew butter, live shot, sriracha, and coconut aminos. Whisk well until fully combined.
  3. Pour dressing over vegetable mixture and toss well to coat. Refrigerate and let sit at least 30 minutes prior to serving to allow flavors to combine.


Wildbrine Live Shots can be found online or in select grocery stores. If you’re unable to find it, you can use rice vinegar instead.