A Slew of Slaws
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.
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, @2014 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. more→
Adding sweet elements like apples and dried fruit to raw vegetables like red cabbage can be a good way to entice kids to give salads a try. Eaters of any age will like this one, too. Try it with it spicy dishes, to which it provides a nice flavor contrast. more→
This fruit-filled red cabbage salad adds great color to any plate. It benefits from having time to stand, allowing the flavors blend and for the cabbage to soften, so prepare it before making your main dish. Photos by Rachael Braun. more→
This festive coleslaw is easy to make with pre-shredded cabbage (make sure to get the kind with added carrots), though you’re welcome to use a combination of fresh green and red cabbage, as suggested in the variation. This is welcome as an everyday salad and is also festive enough to serve with holiday meals. more→