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
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
Wonderful Parsley Salad
I usually buy parsley with the idea that I’ll use “just a little” in a recipe, and then I’m left with a big bunch staring at me from the fridge. This salad is my solution. Instead of letting those greens wilt away, I chop the whole thing and make it the main event. It’s fresh, full of flavor, and takes almost no effort.
The best part is how forgiving it is. Walnuts give it crunch, but almonds or pecans work if that’s what’s in the pantry. Cheese adds creaminess and the dressing is quick to whip together with what we usually have on hand, and it makes the parsley feel less like “just herbs” and more like a real salad.
This isn’t a kid-friendly dish in our house (the parsley is just too “green” for them), but it works great for the adults. I’ll make it at home when dinner needs something light on the side, or pack it into a container when we’re traveling in an RV and want an easy salad to balance out heartier meals. Since it’s dairy-free and plant-based, it holds up well for hours on the road without the stress of refrigeration worries you get with mayo-based dressings.
It’s fast, flexible, and keeps parsley from going to waste—a little grown-up salad that travels well.