Tuesday, February 1, 2011

Vegan Soul Kitchen: Straightforward Coleslaw

We had coleslaw at Ethos Vegan Restaurant a couple of weeks ago and my kids have been asking for coleslaw ever since.  I've never been a big fan of the stuff, but if it means my kids will eat more cabbage, I'm game!  I made some over the weekend and added it to my veggie wrap and it was really tasty.

Luckily I found a recipe in a cookbook I already have on loan from the library, Vegan Soul Kitchen!

It's pretty simple and straightforward, as the title suggests!  I changed it up a little. I used Apple Cider Vinegar in place of Red Wine Vinegar, omitted the olive oil and added a sprinkle of Cayenne Pepper on top.

1 small green cabbage head, cored, quartered, and sliced thinly
1/2 tsp Dijon mustard
1/4 cup Silken Tofu
2 tbsp Applecider Vinegar
1 tsp Agave Nectar
1 tsp Coarse Sea Salt
Cayenne Pepper (Optional)

Quarter the cabbage and shred in a food processor. In a small blender like a Magic Bullet add mustard, tofu, vinegar, agave and salt.  Add dressing to the green cabbage and massage until is shrinks down, about 3 minutes. Cover and refrigerate for at least 1 hour before serving.

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