Low-Fat Vegan Cole Slaw

As I mentioned I am on vacation with family and friends in Wisconsin.  By the way, the best time I have had in Wisoconsin in years.  The weather has been perfect and the kids have been magnificent.

The friends Steve and Yvette come every year -2-3 times to vacation with us.  They have grandids the same age as two of my munchkins.  Yvette turned vegan about 2.5 years ago.  Although I am not vegan, I love veggies and we are always exchanging recipes.  I will admit I am not a fan of the tofu based turkey, soy burgers or dairy free cheeses.  However, I have tasted some great recipes that use these products and I do like to give my body a break from dairy.  Yvette do a wonderful, refreshing vegan cole slaw.

We used a rhubalard (I picked up at the local general store for .35 cents), carrots, cabbage, apple, local honey, veganaise, pepper, celery salt, garlic powder &  red wine vinegar (all organic of course).  She has been trying to get me to try veganaise and I have not been real motivated to buy it and try it.  But I did today.  It was real good.

**Sidenote on the rhubalard:  I have never tried it.  It was my first time eating it.  I was blown away at this funny looking veggie.  I was told it was a cross between the rhubard, cabbage and radish.  I am not sure exactly, because it is more radish/cabbage in taste and flavor.  Wash and peel, cut the ends off and slice or dice.

1.  Essentially dice and chop all the of vegetables.

2.  Mix together in a lg bowl. Add about 4 tablespoons in the bowl.  Keep inmind this is alot of veganaise, but it is an enormous bowl of slaw.

3.  Once mixed, season with all the salts, peppers, garlic powder etc...

4. Add 1 tablespoon of honey.

5. Add 4 tablespoons of vinegar.

 

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