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Cucumber Slaw with Creamy Earth Balance Dressing

Summer time, fun time!  The kids and I are psyched it’s summer.  Running to the beach, the pool, staying up late.  It’s craziness and nonstop.  Still food must be prepared and eaten and the grill is always easy.  I seriously could eat veggie burgers every night!  And I love a enormous green salad though occasionally there is just not enough chopping time.  It’s those situations that make me wish I had a salad already made.  I guess that’s why someone came up with potato salad, pasta salad, and cole slaw.  Make it one day and it feeds you for many!

Being vegan there is that whole “no mayo” thing.  Oh…but there are so many options these days!  I make the dressing here with Earth Balance Mindful Mayo and it really comes out fantastic!  Use it for a great potato or pasta salad as well.

cucumber slaw recipe




1/2 head of cabbage

1 cucumber seeded

1/2 red onion

1/4 cup pumpkin seeds

1/2 cup Earth Balance Mindful Mayo

2 Tbsp apple cider vinegar

1 tsp pure maple syrup

1 tsp salt

1/2 tsp freshly ground black pepper



Take the time to slice the cabbage, cucumber, and onion nice and thin.  Personally, I like to use a mandolin here.  It’s one of my favorite kitchen tools!


In a small bowl whisk together the Earth Balance Mindful Mayo, apple cider vinegar, maple syrup, salt and pepper.


In a large bowl, toss together the shredded veggies and dressing.  Cover and refrigerate for at least two hours.


Before serving, add the pumpkin seeds and toss.


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