Monday 24 October 2016

Vegan Classic Creamy Coleslaw

vegan, gluten free
This coleslaw is a classic. As in, the classic. Green cabbage, shredded carrots, creamy dressing. If you're looking for a solid, dependable coleslaw that promises to play nice with all the vegan burgers at your next backyard party.

Vegan Classic Creamy Coleslaw

1 small head cabbage (green, red, or a mix)
2 to 3 large carrots (we used purple carrots)
1 tablespoon salt
2 cups vegan mayo (for recipe click here)

Vegan Classic Creamy Coleslaw

Shred the cabbage: Cut the cabbage in half and peel off a few of the thin outer layers. Cut each half into quarters, then cut out the tough core in the middle. Slice each quarter crosswise into thin shreds, or run the quarters through a food processor with a shredding blade. Transfer the shredded cabbage to a large mixing bowl.

Salt the cabbage. Salting the cabbage helps it stay crisp a little longer if you're making the coleslaw ahead. Transfer the cabbage to colander and toss it with a tablespoon of salt. Let stand on a plate or in the sink for an hour or two. Squeeze as much moisture as you can from the cabbage, then continue making the coleslaw.

Shred the carrots. Peel the carrots, then either cut them into very small matchsticks, or shred them using a food processor with a shredding blade or on a box grater. Transfer the shredded cabbage to the mixing bowl with the cabbage.

Mix the shredded cabbage and carrots together.

Whisk the dressing. Whisk together the ingredients for your dressing in a small bowl. Taste and add more salt, sugar, or vinegar to taste.

Mix the slaw with the dressing: Pour the dressing over the shredded cabbage and carrots. Toss gently to combine, making sure all the shreds are coated evenly. (If you're making this more than an hour or two ahead of your party, save a little dressing to toss with the salad just before serving.)

try this salad with potato and sweet corn

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