Coleslaw

Like many vegans, I eat a lot of salad. Big chopped salads full of veggies, seeds, fruits, grains, beans and whatever else I have hanging around. I like to mix it up and make different types of salads to get those raw veggies into my diet that are so good for me. This week, I made lentil soup, vegetable korma, indian spiced baked tofu, and parsley-parsnip-potato soup. A cool crunchy salad sounded just right to offset the heat of the other dishes. I love cabbage and decided to make a coleslaw. I consulted Betty Crocker and Bobby Flay and came up with this version of the classic.

Vegan Coleslaw

Ingredients:

1 head cabbage, thinly sliced
4 carrots, grated

2 tbsp sugar
2 tbsp white vinegar
1 1/2 tsp ground mustard
1/2 tsp salt
1/4 tsp black pepper
1/2 cup Vegenaise (or your favorite vegan mayo)

Optional: 1-2 tbsp minced onion or 1/2 tsp onion powder

Directions:

Prep the veggies first by washing and chopping them, or buy a bag of prepped coleslaw as a shortcut. Then toss the cabbage with the carrots and onion. Add the sugar, vinegar, mustard, salt, and black pepper. I like to coat everything with this first. Finally, fold in the Vegenaise and put it in the fridge to chill and let the flavors combine before serving.

For 6 servings, nutritional information from caloriecount.about.com.

Nutrition Facts

Serving Size 190 g

Amount Per Serving

Calories  187 Calories from Fat  111

% Daily Value*

Total Fat  12.4g 19%

Saturated Fat  0.7g 4%

Trans Fat  0.0g

Cholesterol  0mg 0%

Sodium  357mg 15%

Potassium  345mg 10%

Total Carbohydrates  15.5g 5%

Dietary Fiber  4.2g 17%

Sugars  10.0g

Protein  2.1g

Vitamin A 138% • Vitamin C 77% Calcium 7% • Iron 4%

Nutrition Grade B+

* Based on a 2000 calorie diet