We received a head of cabbage in our CSA this week, and as I stared at it, wondering what to do with it, I ended up with the obvious: cole slaw. The original recipe is from Bobby Flay and all I had to do was veganize it—pretty simple. I really like the flavors in this slaw—not too tangy, but not bland like some slaws tend to be.
INGREDIENTS:
1 head green cabbage, finely shredded ( I think a combo of red and green would be great)
2 large carrots, finely shredded
3/4 cup Vegenaise
2 tablespoons Tofutti sour cream
2 tablespoons grated Spanish onion
2 tablespoons sugar, or to taste
2 tablespoons white vinegar
1 tablespoon dry mustard
2 teaspoons celery salt,
Salt and freshly ground pepper
DIRECTIONS:
Combine the shredded cabbage and carrots in a large bowl.
Whisk together the mayonnaise, sour cream, onion, sugar, vinegar, mustard, celery salt, salt, and pepper in a medium bowl.
Add to the cabbage mixture. Mix well to combine and taste for seasoning; add more salt, pepper, or sugar if desired. Enjoy!
I have become obsessed with cabbage (to the point I’m buying at least two heads a week). This will definitely find its way into my rotation. I love all these classics that you so brilliantly turn vegan. Thanks for sharing!
I’m with you! I never really attempted to eat much cabbage before, but now I’m hooked. I especially like to combine red and green cabbage when I can.