Springtime Vegan Coleslaw

by L Matthews on March 12, 2012

cabbage head recipe vegan coleslaw

Boiled cabbage making you crabby? Make slaw not war - vegan and delicious!

Did you get a huge head of cabbage in your veg-box and now can’t figure out how you’ll ever eat it all? Coleslaw has the magic ability to hide all kinds of nutritious things without anyone even noticing so whip up some of this springtime vegan coleslaw and, voila! that cabbage, bag of carrots, and plethora of apples will be gobbled up in no time. No more overboiled slimy cabbage for you, oh no.

A food processor with a shredder, or a mandolin or grater will make things a lot easier when making coleslaw so dig yours out of the back of the cupboard now if necessary. If you don’t have any of these things then this is going to be a pretty time-consuming culinary adventure. On the plus side, you’ll have wonderful knife skills once you’re through… but there may be some unintended extra ingredients (read: fingernails) in the slaw so watch out.

For the Vegan Slaw You Will Need:

  • Half a head of cabbage
  • Three reasonably sized carrots, topped and tailed.
  • Two (cored) small apples, or one large.
  • 4 tbsps Vegenaise
  • Raisins or cranberries (optional)
  • 1/2 tbsp Mustard (dijon)
  • Juice of 1/2 a fresh lemon (or 1 tsp lemon juice)
  • Salt

15 mins preparation (if you have a food processor it’s so simple!)

The Method to the Madness

  1. Feed the cabbage, carrots, and apples into the food processor until shredded or sliced to desired thickness. Test a little first to make sure your blade won’t just turn them to mush… change the chopping setting if that happens!
  2. Transfer the shredded vegetables and fruit to a large bowl and throw in the raisins or cranberries if using along with the rest of the ingredients and mix thoroughly. Add a dash of salt to taste.

Easy! Now serve with freshly baked bread, pile high on baked potatoes, or use as a sandwich filling for the kids’ lunches. For extra special vegan coleslaw try adding a sprinkling of vegan shredded cheese, such as Daiya, and feel free to change the quantities of vegetables as suits. I also like adding in some roughly-chopped walnuts and poppy seeds for an extra nutritional punch to my vegan coleslaw.

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