Coleslawvegan Recipes

Steps:

• Slice the cabbage as finely as you have patience for, and do the same with the cucumber.
• Place all the above in a large bowl, add water to just cover. Keep in fridge, and mix occasionally.
• After 3 or 4 hours, drain off most the liquid through a fine mesh colander (to keep most of the seeds). Serve.

Steps:

• Put the dressing ingredients into a bowl, whisk well, then set aside. The dressing can be made a day ahead. Mix together the celeriac, carrots, spring onions, bok choy and peas. Sprinkle with a little salt, mix again and leave to stand for 5 mins.
• Pour the dressing over the vegetables and mix well. Stir in the parsley and coriander just before serving.

Steps:

• Remove and discard tough outer leaves from the green cabbage. Cut the head in half, cutting through the core. Use the tip of the knife to remove the core from both halves, then cut each half into quarters. Slice each quarter thinly into short strips. Repeat with the red cabbage and place both in a large bowl.
• Whisk together the mayonnaise, vinegar, sugar and celery seeds in a small bowl, then season with salt and pepper. Add more sugar as desired. Toss the cabbage with half the dressing, then lay in a shallow dish (a 9-by-13-inch baking dish works well). Cover and refrigerate for 1 to 2 hours.
• Once cabbage has marinated in the dressing, taste and add reserved dressing as desired. Add the carrots and parsley and toss to combine.

Steps:

• Whisk together the vinegar, salt, sugar, celery salt, pepper and garlic in a large bowl until combined. Reserve 1/4 cup of the dressing for serving. Toss the green cabbage, red cabbage and carrots in the remaining dressing until the vegetables are completely coated. Cover the bowl with plastic wrap and refrigerate for at least 1 hour and up to 3.
• Strain the coleslaw through a colander and discard the liquid. Transfer the coleslaw to a serving bowl. Drizzle with the reserved dressing and the oil. Season with salt and pepper if necessary. Toss to coat.

Steps:

• Process the cabbage in a food processor or chopper (grate if you like a thicker coleslaw).
• In a bowl, mix together the nayonnaise, apple cider vinegar, mustard, Splenda, salt and pepper.
• Pour dressing over the shredded cabbage and mix well.
• Let it sit for a few hours at least to really let the flavors come through, although it will still be good without resting for a while :)
• Sometimes I throw in a couple small zucchini with the cabbage in the processor for extra oomph -- if you do that, either increase the amount of dressing, or use half the head of cabbage.
• Hope you enjoy!

Steps:

• Chop cabbage, carrot and onion into very small pieces, set aside.
• In large bowl, combine remaining ingredients and beat until smooth.
• Add slaw and mix well.
• Cover and refrigerate for at least 2 hours before serving. (Don't skip this step, the flavor needs time to set into the slaw).
• BTW, I like to make the dressing up and keep it in a squirt bottle in the fridge. When I use it, I have to microwave it a little to thin the honey, but it works since I always refrigerate the slaw before eating anyway.
• Also, when we're dieting, I use less than half the dressing and it's still quite good!

Steps:

• Coarsely grate the carrot and finely shred the cabbage (use a food processor with a grating/ slicing blade or do it by hand) and tip into a bowl. Season with salt, then add the sugar and vinegar and toss everything together. Leave for 20 mins for the vegetables to very lightly pickle.
• Stir through the mustard and mayonnaise and add any other bits you want to, then serve. Can be made a day ahead and chilled.