A Slew of Slaws
Tri-Color Coleslaw combines massaged kale with both green and red cabbage. It goes with just about every kind of meal, and you can vary it each time with different dressings. You can also add a little dried fruit or apple for a sweet twist.
I find this simple raw kale and cabbage salad to be positively addictive, and my family seems to, as well! It goes with just about any kind of meal and is good year around. I prefer lacinato in this, but use what you’ve got! Photos by Evan Atlas. more→
This dish is my modern take on classic coleslaw. The delicate flavor of the green peas and sugar snap peas make this an exceptional dish, and the crunch from the celery and pumpkin seeds is extremely satisfying. The tangy dressing is top-notch too, so reserve any extra to use on another salad. Reprinted with permission from Afro-Vegan: Farm-Fresh African, Caribbean & Southern Flavors Remixed* by Bryant Terry, copyright © 2014. Published by Ten Speed Press, an imprint of Penguin Random House LLC. Photos © 2014 by Paige Green.
This colorful and naturally sweet slaw is a medley of cabbage, apples, and raisins with an appealing crunch. It’s great for everyday as well as holiday meals. Photos by Evan Atlas. Adapted from The Vegetarian Family Cookbook. more→
I absolutely love a good slaw alongside vegan brats & beans, tempeh sliders are generously mounded with the stuff and lately I can’t get enough of this slaw stuffed inside my tacos. If you are looking for a super creamy slaw adjust the vegan mayo according to your taste. This recipe makes a boatload — perfect for a BBQ, picnic or leftovers for a sandwich or taco topper! Recipe and photos contributed by Heather Poire of Sunday Morning Banana Pancakes.
This simple side dish comes together very quickly if you have cooked quinoa on hand in the refrigerator. For even faster prep, use bagged shredded carrots and break the speed limit. Recipe from Quinoa: High Protein, Gluten-Free* by Beth Geisler with recipes by Jo Stepaniak,[email protected] Books Alive, Summertown, TN, reprinted by permission. Photo by Andrew Schmidt.
This colorful and crunchy slaw combines massaged kale with both green and red cabbage. It goes with just about every kind of meal, and you can vary it each time with different dressings (see suggestions following the recipe). You can also add a little dried fruit or apple for a sweet twist, as suggested in the variation. Photos by Rachael Braun. more→
This vivid salad of grated beets and red cabbage, served in modest portions, makes a dazzling visual statement on the dinner plate, but more importantly, add a dose of vitamins and antioxidants. It’s a beautiful addition to everyday meals or holiday plates. more→