Great Meals for a Change

A fun way to taste, talk and learn about sustainable food

Zesty Cole Slaw Vegan Gluten Free

Makes: 8-10 servings

Refreshingly cool and crunchy cabbage, carrots and onion with a sweet and tangy dressing.

Ingredients:

  • 1 small cabbage head - very thinly sliced
  • 2 - 3 carrots, grated
  • 1 red onion, very finely chopped
  • Vinaigrette Dressing:
  • 1 cup apple cider vinegar
  • ½ cup olive oil
  • ½ cup sugar or ⅓ cup honey
  • 1 tbsp Dijon mustard (or 1 tsp mustard powder)
  • salt & pepper to taste (~ ½ to 1 tsp of each)
  • Creamy Dressing:
  • 3 tbsp apple cider vinegar
  • 4-6 tbsp sugar or 2-3 tbsp honey, to taste
  • 1 tbsp Dijon mustard (or 1 tsp mustard powder)
  • salt and pepper to taste (approx ½ tsp to 1 tsp of each)
  • ¾ to 1 cup mayonnaise (or tofu mayonnaise)

Instructions:

  • Put the vegetables in a large bowl and mix well.
  • For Vinaigrette: combine dressing ingredients in a lidded jar and shake until thoroughly mixed. Pour the dressing over the vegetables and toss well. Cover and refrigerate for several hours or overnight.
  • For Creamy Dressing, mix together the vinegar, sugar, salt and spices and toss together. Stir enough mayo into your slaw to lightly bind the ingredients together. Cover and refrigerate for several hours or overnight.
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