Easy Creamy Coleslaw

June 15, 2015

easy creamy coleslaw

By Chef Linda

Subtle changes can still mean big progress in our move toward a more compassionate world. Even if you aren't ready to permanently give up meat, poultry or fish, or if you live with people who aren't on this journey, you can permanently swap out a few simple products and do a world of good. Take mayonnaise.

You might be thinking, if my family isn't ready to give up chicken (or beef, or fish), why worry about the mayo? Mayonnaise contains eggs. The egg industry is responsible for the torture of over 300 million hens each year to satisfy, not only the demand for individual consumer use, but also the demand of companies who use eggs in products like mayonnaise. And if a company tries to make you feel good about their product by saying they use cage-free/free-range or humane eggs, realize that these labels are meant to soothe your conscience, and nothing more. There is no humane way to produce billions of eggs at a profit, so your choice of mayo matters!

Recipes like this are important opportunities to use products that don't cause harm and taste just as good (and sometimes better!) as their traditional counterparts. Chances are, you won't be able to taste the difference when using vegan mayo, and neither will anyone else you serve this to, so why not opt for the most compassionate choice and never look back? Check out our product review and “bring out the best” in you!


Easy Creamy Coleslaw    

 

DIFFICULTY
Easy

COOK TIME

YIELD
4 to 6 servings

easy creamy coleslaw

 

 

 

INGREDIENTS

Half a head of a large green or red cabbage, core removed and thinly sliced or shredded
1/2 red onion, thinly sliced (optional)
1/4 cup chopped fresh parsley or lovage (lovage is a perennial herb, similar taste as celery)
3/4 cup vegan mayonnaise (like Vegenaise)
1/4 cup apple cider vinegar
1/4 cup real maple syrup
1 teaspoon celery seed
Juice from one lemon
1 teaspoon salt
1/2 teaspoon freshly ground pepper

 

INSTRUCTIONS

Toss cabbage, onions and parsley together in a medium bowl. Set aside. In a separate bowl, whisk together remaining ingredients and pour over the cabbage. Mix well and refrigerate for up to an hour. Cabbage releases water when exposed to salt, so you’ll want to drain a little of the excess liquid before serving, and then taste and re-adjust seasonings if necessary.

 

FILED UNDER: glutenfree, nutfree, peanutfree, sides, summer,

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