Color makes everything better. I learned this original slaw recipe while I was the cook at a vegetarian restaurant, and it was one of our most well-known dishes.
Crisp with a creamy non-dairy vinaigrette dressing, slaw that goes perfectly with sandwiches, under burgers and on its own. Traditionally made with green cabbage, here I used red cabbage to add more color to my plate.
- Head of red cabbage
- 5-10 carrots
- 1 cup Follow Your Hear organic Vegenaise
- 2 tbsp white wine vinegar
- 2 tbsp granulated sugar
- Salt and pepper
Slice the cabbage as thin as possible. I start out by chopping the bottom off, cutting the cabbage in half, and if needed coring the center. From there, cut the halves into even more manageable pieces and then slicing as thin as possible.
Then, using a vegetable peeler, peel the carrots into strips (discarding the first layer of outer skin). In a bowl, combine the Vegenaise, white wine vinegar, sugar, salt and pepper to taste. Toss the vegetables with the dressing.
→ I prefer this slaw freshly dressed. I recommend keeping the dressing separate from cabbage and carrots until ready to serve.