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Chef Linda Linda Soper-Kolton, Chef, came to the Sanctuary as a guest chef to share her love of compassionate cooking in our then-fledgling culinary program. Lured by the magic of the Sanctuary, her love of animals and the urgency of our mission, Linda stayed on to lead and grow the culinary program, inspiring and educating with love, patience, and delicious food. View Recipes

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Simple Sweet and Tangy Coleslaw

By Chef Linda

Coleslaw is a crowd favorite, and there are so many ways to make it; simple and quick or over-the-top with a variety of vegetables, textures and dressings. In this recipe, we took the most direct route to getting that crisp, sweet-tangy taste into our bellies. This version works well as a sandwich topping since it doesn't go overboard with its own flavors, but rather, plays a supporting role to the more dominant flavor of the sandwich. Try it on top of a BBQ Tempeh Slider (pictured here) for a taste and texture summer sensation.

Ingredients

 1 (10 to 16 ounce) package shredded cabbage
 3 teaspoons salt, divided
 ¼ cup apple cider vinegar (choose unpasteurized, unfiltered for health benefits)
 ¼ cup real maple syrup
 ¼ cup good quality nut, olive or sunflower oil
 1 tablespoon yellow mustard
 1 teaspoon celery seed
 ¼ teaspoon ground black pepper

Directions

1

Place shredded cabbage in medium bowl. Sprinkle with 2 teaspoons of salt and toss together. Let sit for several hours, then drain excess water. You can skip this step, but it makes for a less watered-down coleslaw.

In a small bowl, mix together the dressing ingredients. Pour over cabbage and toss to coat evenly. Taste and adjust seasonings. Chill and serve. The longer it sits, the better it tastes.

Notes

Simple Sweet and Tangy Coleslaw
IngredientsDirections

Simple Sweet and Tangy Coleslaw

DifficultyEasy
YIELDS
4 to 6

INGREDIENTS

 1 (10 to 16 ounce) package shredded cabbage
 3 teaspoons salt, divided
 ¼ cup apple cider vinegar (choose unpasteurized, unfiltered for health benefits)
 ¼ cup real maple syrup
 ¼ cup good quality nut, olive or sunflower oil
 1 tablespoon yellow mustard
 1 teaspoon celery seed
 ¼ teaspoon ground black pepper

DIRECTIONS

1

Place shredded cabbage in medium bowl. Sprinkle with 2 teaspoons of salt and toss together. Let sit for several hours, then drain excess water. You can skip this step, but it makes for a less watered-down coleslaw.

In a small bowl, mix together the dressing ingredients. Pour over cabbage and toss to coat evenly. Taste and adjust seasonings. Chill and serve. The longer it sits, the better it tastes.

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