Crisp and Zesty Coleslaw
Prep. Time
10 minutes
Cook Time
-
Servings
3-4 plates
Difficulty
Easy
Gluten-Free, Nut-Free, Soy-Free, dairy-free, egg-free
None
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This isn’t your standard picnic slaw. I add lemon juice for zing, vegan mayo for creaminess, a touch of sugar for balance, and dried cranberries for a pop of sweetness and texture. It’s fresh, crunchy, and perfect for pairing with anything from burgers to brunch.
Ingredients
1 bag of shredded cabbage
3 tbsps Vegan mayonnaise (for a soy-free recipe, use mayo that is labeled as free of this allergen)
2 tbsps lemon juice
1 tsp granulated sugar
A handful of craisins (optional)
2 tbsps toasted sesame (optional)
Instructions
Place the shredded cabbage in a mixing bowl.
In a separate small bowl, combine the Vegenaise, lemon juice and sugar. Mix well to create a creamy, tangy dressing.
Pour the dressing over the cabbage and toss to coat all the pieces evenly. Make sure the cabbage is well-covered with dressing.
Gently fold in the cranberries and roasted sesame seeds for a burst of sweetness and a nice crunch.
Let the coleslaw sit in the fridge for 15-30 minutes to let the flavors meld together. Serve chilled and enjoy!
Notes
If preferred or if this is what your pantry allows, use a whole fresh cabbage, and chop or thinly slice it.
For soy-free option, make sure to use a soy-free vegan mayonnaise.
The Latest Bite
Fig and Beet Salad
When we hosted a summer dinner recently, we wanted something that felt fresh and thoughtful without requiring a lot of time or fuss in the kitchen. This salad came together naturally—raw yellow beet for crunch and earthiness, sweet dried figs for a touch of richness, and peppery arugula balanced by the light, delicate alfalfa sprouts. The date-mustard dressing adds just the right hint of sweetness and tang to bring it all together. It wasn’t meant to steal the show, but quietly complemented the meal and fit perfectly with the relaxed, easygoing atmosphere we hoped to create.