Vegan Coleslaw
User Reviews
5
Vegan Coleslaw
Description
Vegan Coleslaw combines shredded green cabbage, red cabbage, and grated carrots mixed with a spicy vegan dressing. The cabbage leaves are cleaned and sliced into manageable pieces, then massaged with dressing to soften, balancing texture without becoming mushy. The slaw is divided between bowls for dressing application, and then chilled to allow flavors to meld and the cabbage to soften further.
Toasting sesame seeds is optional but provides an extra layer of nutty flavor and slight crunch. The final coleslaw offers a crunchy, tangy, and mildly spicy profile suitable as a side dish or condiment in vegan meals.
Storing leftovers in an airtight container in the refrigerator up to three days helps maintain freshness, though the vegetables soften with time. Freezing is not recommended as it compromises texture. For extended freshness, keeping dressing and vegetables separate until serving is advised.
Ingredients
- 1 erving Slaw Dressing with a Kick
- ½ small green cabbage regular, savoy, napa, head
- ¼ small red cabbage head
- 2 large carrot grated
- 2-3 tablespoons sesame seeds toasted [optional
Instructions
- If you haven't already, prepare the Dressing recipe!
- For both the green and red cabbages, peel off any wilted, discolored, otherwise undesirable outer leaves. Quarter, core, and slice thinly, but not super duper thin! You don't want your slaw to become mush later after massaging it with the dressing.
- Mix the green cabbage and carrots in a large bowl and place the red cabbage in another bowl. Split the dressing between the two bowls, and massage until the cabbage has softened — about 3 to 5 minutes. Note: before you dump ALL the dressing into the bowls, try reserving some. Massage with most of the dressing, and if it needs more/you like your slaw well-dressed, then put the rest in. Remember, you can always add more, as draining a soupy slaw is just kinda sad.
- Cover both bowls, and refrigerate. Ideally, overnight, but give it at least an hour for the cabbage to soften/soak up the dressing.
- If toasting your own sesame seeds: Put the seeds in a single/uniform layer in a dry, non-stick skillet. Heat over low to medium heat for about 3-5 minutes, stirring/moving the skillet frequently. Don't let them burn!
- Remove the bowls at least 10 minutes before serving. Mix the green and red together, and throw in the sesame seeds if you got them. If you're traveling with your cookout contribution and can/want to only take one bowl, put the green/carrot mix on top of the red, and mix once at your destination. [Transport the seeds in a small plastic bag/glass jar, which you can throw right on top of the cabbage in your large bowl.]
- Enjoy your slawesome side dish!
Notes
- Store leftover coleslaw in an airtight container in the refrigerator for up to 3 days; it will soften over time.
- Freezing is not recommended as it adversely affects the texture of the vegetables.
- For longer storage and crisper texture, keep the dressing and chopped vegetables separate until ready to serve.
- Toasting sesame seeds intensifies their flavor and adds crunch but is optional based on preference.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4-6 servings
Amount Per Serving
Calories 72 kcal
% Daily Value*
| Calories | 72kcal | 4% |
| Carbohydrates | 12g | 4% |
| Protein | 3g | 6% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 1mg | 0% |
| Sodium | 55mg | 2% |
| Potassium | 372mg | 8% |
| Fiber | 4g | 16% |
| Sugar | 6g | 12% |
| Vitamin A | 6497IU | 130% |
| Vitamin C | 55mg | 61% |
| Calcium | 103mg | 10% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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