Recipe: Coleslaw

It’s 4th of July weekend, and you know what goes well with burgers, fireworks, and independence? COLESLAW. Trick all the Ricks in your life and bring this tasty vegan slaw to share at a cook out. Or, make it and keep it all to yourself. This is a judgment free zone.

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Ingredients

1 head of green cabbage
1 carrot
1 c organic Vegenaise
2 T coconut milk
2 T white vinegar
2 T cane sugar
1/2 t sea salt
1 t black pepper
1/2 t celery salt

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Never underestimate the power of a sad looking carrot in the bottom of your vegetable crisper. It may no longer be a crunchy, raw delight but it can be roasted. It can be baked into a cake. It can be shredded into slaw. It can be born again, honey!

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  1. Shred the cabbage and carrot in a food processor, or chop coarsely by hand.
  2. In the serving bowl, combine the Vegenaise, milk, vinegar, sugar, sea salt, pepper, and celery salt.
  3. Stir the cabbage / carrot mixture into the dressing until well combined. Cover and refrigerate if not serving immediately.

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Serves eight.

Adapted from Cabbage Slaw Recipe.

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