Coleslaw is an outdoor picnic staple. It is cooling and light but still able to fill you up with its creaminess. Despite feeling like a healthy salad, coleslaw is often an onslaught of unnecessary calories and fat with all the heavy mayonnaise thrown in there. This light coleslaw recipe however is both body and animal-friendly. Enjoy!
Coleslaw may seem like a decidedly American dish, but it has its own set of beloved variations around the world, such as in the UK, Italy, Germany and Sweden. In the U.S., the mix is kept relatively simple, with shredded cabbage, carrot and buttermilk or mayo as a common base.
The ingredient list for this coleslaw recipe is pretty basic, but its potential goes beyond what's listed. I use white cabbage in this recipe, but feel free to use red cabbage or a mixture of the two. The pomegranate seeds add an even more festive appearance as well as a sweeter taste and varied texture. Other fun and delicious add-ins include: sliced butter pickles, sliced radishes, and chopped fresh herbs. Play around with the recipe until you find the pairing that suits your taste buds best.
Light Vegan Coleslaw Recipe
For the salad:
- 4 cups shredded white cabbage
- 2 scallions, shredded
- 1 large green apple, shredded
- 1 large carrot, shredded
- 1 cup pomegranate seeds
From the Organic Authority Files
For the dressing:
- 1/2 cup Vegenaise, vegan "mayo"
- 1 tablespoon relish
- 1 tablespoon mustard
- ½ teaspoon sea salt
- 1 teaspoon olive oil
Use a food processor to shred the cabbage, scallions, carrot and green apple. Place all the shredded veggies into a large bowl. Use the same food processor to blend together the Vegenaise, relish, mustard, sea salt, and olive oil. Process until smooth and then pour into the bowl with the shredded veggies. Use a spatula to fold all of the ingredients together, until the veggies are well coated by the dressing. Cover the bowl with plastic wrap and place it in the fridge for at least an hour before serving.
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Freshly Made Coleslaw Imagevia Shutterstock