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Memorial Day is great for spending time with friends and family — but often not so great for eating well. Potato salad, coleslaw, burgers, chips, mac n’ cheese — yes, our typical American picnic/grillout fare leaves a lot to be desired in the health department. Wanna know how to sneak a little healthy in? Load your plate with a side of vegan coleslaw — so good, you don’t even have to tell your mom it’s good for her, too. (Of course I put mayo in it! I don’t know why you can’t taste it…)
I’ve been poring over several raw & vegan slaw recipes, and I’ll let you in on a little secret I discovered: They’re all variations on the same basic idea. So instead of presenting you with a single recipe (boring…), here’s more of a blueprint for making a coleslaw tailored to your tastes (or what you’ve already got in your kitchen cabinets).
Choose Your Own Adventure Coleslaw!
Start with:
3 cups shredded cabbage (red, green or both)
1 cup shredded carrot
¼ cup apple cider or red wine vinegar
salt and pepper
Pick 2-3 of these ingredients:
2 diced apples
1 cup sliced celery
1 cup shredded raddicio
½ bunch chopped green onions
¼ cup parsley
¼ cup dill
¼ cup caraway seeds
¼ cup sesame seeds
¼ cup raisins
And 1-2 of these:
¼ cup olive oil or flaxseed oil
Bragg’s Liquid Aminos (to taste)
Mustard (to taste)
1-2 lemons, juiced
2 tablespoons tahini
2 tablespoons agave nectar
Mix the cabbage and carrots with all the non-liquid ingredients. Mix all the liquid ingredients together into a dressing. Pour the dressing over the slaw and stir. Can be eaten right away or refrigerated.
Got suggestions for other tasty ingredients to add? Let us know in the comments!
