My current cabbage and crunch obsession continues. The other day I stuffed it, wrapped it and steamed it recipe here. Today (and a few other days) I grated it and smothered it into a colourful slaw. I make a big batch to last 2-3 days and then add something new each day. This is the basic recipe. I add walnuts, toasted sunflower seeds, avocado, drizzle of chili cashew or tahini cream, sprinkle of nutritional yeast, toasted gluten-free croutons.... etc. Ideas abound!
I have served it this week with my Black Bean & Walnut Burgers & Homemade Vegan Bangers on a bed of salad greens; lambs lettuce/rocket/spinach mix
The basic coleslaw recipe
A mandolin works best but you can grate it too, or shred finely with a knife.
Serves 2 for 2-3 days...or 4-6 for dinner.
1/2 white cabbage
1/2 red cabbage
3 carrots
small bunch broccoli
handful of cranberries
handful of walnuts
For the dressing
200g firm silken tofu
2 tbs red wine vinegar or apple cider vinegar
1 tbs fruit syrup or agave
2 tsp Dijon mustard
squeeze of half a lemon
1 tsp salt
1/2 tsp white pepper
Method
1.into a bowl, grate the cabbage & carrots, chop the broccoli into small bite size pieces and add the cranberries (which are very good for urinary tract) and mix together.
2.make the dressing. Put all ingredients into a blender and blitz until mixed and creamy.
3.pour into the veggie bowl and mix so all veggies are coated.
4.add whatever extras you desire
Tonight I shall be spicing things up and adding a drizzle of curried avocado sauce (from dressing above replace tofu with an avocado and add a tbs of garam masala powder).
What will you add?
2 comments:
It looks delicious! I really like the adding something new each day part, what a fun way to try different variations. :-)
Thanks Chow. I expect you'd make an awesome Asian version...you seem a master at these flavours x
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