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.
Serves: 4 to 6
- 1⁄4 cup silken tofu
- 1 tablespoon freshly-squeezed lemon juice
- 1 tablespoon Dijon mustard
- 2 tablespoons apple cider vinegar
- 1 clove garlic, minced
- 1⁄2 teaspoon coarse sea salt
- 2 tablespoons extra virgin olive oil
- 3 cups very thinly sliced green cabbage
- 2 teaspoons coarse sea salt
- 1⁄2 cup shelled green peas (about 8 ounces peas in the pod)
- 8 ounces sugar snap peas, trimmed and thinly sliced lengthwise
- 2 stalks celery, strings removed and thinly sliced diagonally (see sidebar)
- 1⁄4 cup husked raw pumpkin seeds, toasted (see sidebar)
- 1⁄2 cup packed chopped flat-leaf parsley
- 2 tablespoons chopped fresh chives
- 1 tablespoon finely grated lime zest
To make the dressing, put the tofu, lemon juice, mustard, vinegar, garlic, and salt in a blender and process until somewhat mixed. With the motor running, slowly pour in the oil and process until creamy. Taste and season with more salt if desired.
To make the slaw, put the cabbage in a large bowl and sprinkle with the salt. With clean hands, massage the cabbage until soft and wilted, about 3 minutes. Transfer to a colander and rinse the bowl. Put the colander in the sink, put a plate atop the cabbage, and weight it (a 28-ounce can of tomatoes works well). Let sit for 1 hour.
Rinse the cabbage under cold water, then squeeze with clean hands to extract as much liquid as possible.
Return the cabbage to the large bowl and add the shelled peas, sugar snap peas, celery, and pumpkin seeds.
Pour in enough dressing to lightly coat the vegetables (start with 3 tablespoons). Toss with clean hands, then taste and add more dressing as desired (reserve any extra for another use).
To serve, with clean hands, transfer the slaw to a serving bowl, leaving any juices behind. Garnish with the parsley, chives, and lime zest.
- Here are lots more creative and colorful slaw-style salads.
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