by Kathy Patalsky · updated: · published: · About 2 minutes to read this article. 9 Comments
Munch on some crunchy cabbage with my sweet and zesty Vegan Cole Slaw recipe. I love cole slaw and this refreshingly light, yet creamy, recipe really hits the spot. Plus, add some honey-toasted pistachios for extra crunch – and nutrition!
Healthy crunch. Carrots rich in vitamin A. Cabbage rich in fiber and vitamin K, A and C. Uses zesty Veganaise, vegan “mayo” – so no unhealthy saturated fat-loaded mayo. I’ve even added a few twists on this classic dish.
Click ahead for the recipe…
Vegan Cole Slaw
serves about 6
1 cup shredded and chopped carrots
1 cup shredded and chopped red cabbage
2 cups shredded and chopped green cabbage
3 heaping tbsp. Veganaise, vegan “mayo”
¼ cup red wine vinegar or substitute lemon juice (your taste preference)
1 pear, chopped
1 tsp. celery seed
1 tsp. garlic powder
20 grinds of fresh pepper (2-3 Tbsp.)
2 Tbsp. agave syrup or maple syrup
½ cup pistachios (optional)
In a large bowl:
Add cabbage and carrots.
Add vinegar.
Toss.
Add Veganaise and agave/maple.
Toss well.
Add garlic powder and pepper.
Fold in pears.
Fold in agave-roasted pistachios (optional)
Allow to chill in fridge for at least twenty minutes before serving.
Serve cold with fresh pepper on top.
(Garnish with pistachios if you use them.)
——-
Sweet ‘n Pepper Toasted Pistachios
1 cup roasted and salted pistachios (de-shelled)
2 tablespoon agave syrup
1 tablespoon oil (olive or canola)
5 grinds fresh black pepper
To make:
Add oil to a skillet.
Turn stove heat on high.
When oil starts to sizzle, add nuts.
Shake pan back and forth as you ‘toast’ them.
(shake continuously over heat during next steps.)
Add agave and some black pepper.
Shake/toast over high heat for 90 more seconds.
Make sure all nuts are coated.
Remove pan from heat.
Add remaining pepper.
Toss nuts with pepper well.
Pour in a small bowl.
As nuts cool they will harden.
Serve warm or cool.
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About Kathy Patalsky
Hey there! I'm Kathy, lover of kitty cats, weekend baking, 90's movies, travel, beach fog and foamy lattes. Since 2007, I have been sharing my vegan recipes and photos. My goal is to make your cooking life a little easier, delicious - and plant-loaded - while sharing some LIFE and conversation along the way.
Reader Interactions
Comments
Kim H saysDelicious! I left out the pear. I did add salt to taste (maybe I missed that). So good. I’m making the tempeh sloppy joes so I made this slaw to go with. Thanks, Kathy!
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- shylo says
Made this today! I didn't have fresh pear on hand, so I just made a standard cole slaw and it rocked!
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- Kathy says
Health, as stated in the recipe, you can use agave syrup for the vegan version. Most vegans know that honey is considered an animal product-thus not vegan.
I have a lot of non-vegan fans so I like to give a vegetarian option for them as well. I try not to discriminate against people's different diets, and I hope that ppl will do the same for my vegan diet.
Kathy
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- Health Q&A says
Sounds good, except that honey isn't vegan.
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- Cara says
Looks great – if you haven’t tried the Grapeseed Oil Vegenaise, the flavor is far superior (imho) to the other varieties…
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- Zucchini Breath says
Looks delicious except honey isn’t vegan! I will try this but sub date syrup for honey. Date syrup is easy to make, dates, water, blender.
Have a cruelty-free day!
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- Anonymous says
Much healthier without the 11 grams of fat per “heaping” tablespoon of largely canola-oil based Vegenaise, and the additional 1 tablespoon of canola oil.
Not counting the fat in pistachios: 47 grams of fat total, around 7 grams of fat per serving, half to a third a day’s recommended total fat grams in one side dish.
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- Anonymous says
I love veganaise. It usually works very well as a mayo replacement. I love that stuff.
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- Nadia says
Nice! Love those toasted pistachios! yummmmmm!
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