With warmer weather comes the season of salads! If winter is the time for hearty roasted vegetable salads, summer calls for something a little lighter. This vegan coleslaw recipe is just as comforting while also being refreshing and light. It calls to mind picnics and easy sunny days, does it not?
With green and purple cabbage and carrots, this salad is full of vitamins K, C, A, B6, potassium. Purple cabbage is especially rich in polyphenols and highly anti-inflammatory. Make a bit batch because it will get better marinading in the fridge!
YIELDS
4 large servings
PREP TIME
COOK TIME
TOTAL TIME
- 1/2 head, shredded Chinese or Green Cabbage
- 1 cup Purple Cabbage
- 3 Carrots, shredded
- 5 Radish, sliced thin
- 1 Scallion, sliced (for topping)
- dash Sesame Seeds (for topping)
- 1 1/2 Tbs Vegenaise
- 1 tsp ACV
- 1 tbs White Vinegar
- 1 tsp Onion Powder
- 1 lemon Lemon Juice
- pinch Raw Sugar
- Salt & Pepper
- 1/2 tbsp Dijon Mustard (optional)
- 1/2 tsp Cayenne Pepper (optional)
- 1/2 head, shredded Chinese or Green Cabbage
- 1 Cup Purple Cabbage
- 3 Carrots, shredded
- 5 Radish, sliced thin
- 1 Scallion, sliced (for topping)
- Dash Sesame Seeds (for topping)
- 1 1/2 Tbs Vegenaise
- 1 tsp ACV
- 1 Tbs White Vinegar
- 1 tsp Onion Powder
- 1 lemon Lemon Juice
- pinch Raw Sugar
- Salt & Pepper
- 1/2 Tbs Dijon Mustard (optional)
- 1/2 tsp Cayenne Pepper (optional)
Directions
1. Combine veggie (not scallions) in a large bowl
2. In a smaller bowl, whisk together vegenaise, vinegars, lemon juice, sugar and spices
3. Pour dressing over the veggies and toss
4. Let stand for 20 mins. Serve topped with sesame seeds and scallions. Save the leftovers in the fridge and enjoy later!
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Photo: Samantha Matcovsky
