In my youth, I remember embarking on all sorts of foolish diets. From torturous liquid cleanses to the cabbage diet, where I pretty much just ate just steamed cabbage, I have to cringe at the extremes. After only a week of just steamed cabbage, I don’t think I ate cabbage for years. Now, my approach to weight maintenance is more about health and wellness, and how I feel. Also, I don’t harbor any ill will to cabbage, which is one of the healthiest and most versatile ingredients out there. I have always loved cole slaw too, but my preference is a non-mayo-based slaw. In my rendition, I like a touch of sweetness, so one day I created this vegan cole slaw recipe for a barbecue. Shockingly, it was a huge hit and, I would go so far as to say, it was a dark horse of the side dishes.
A Side Dish that Goes Well with Everything
One of the many things I like about this cole slaw is that it brings the element of health to any meal. Sometimes, when I pick up a lobster roll from a spot like Burger & Lobster, I make this recipe to lighten up the meal. I also like this with my version of the Hillstone vegan burger. Whatever adventure you choose, this is a dish that will enhance your main dish. It also can offset something that is rich with its light, bright, and slightly sweet dressing.
Ingredients
1 Head of Cabbage
A bunch of Cilantro
8 Green onions
Optional: Slivered almonds, pistachios or other nuts
For the Dressing
3/4 cup Extra Virgin Olive Oil
2 Meyer lemons
4 tablespoons Organic honey
Maldon sea salt to taste
Directions
This recipe is as easy as can be, but managing cabbage can break a sweat. Cabbage is heavy and dense, and takes some patience to cut. Also, you will absolutely need a food processor for this recipe to shred your cabbage. Do not try to be a hero and hand-cut the cabbage or, even crazier, grate it yourself. With a food processor, it will be a 5-minute job or so, versus a very painful half-day. Another note is that the secondary ingredients will shine through in this recipe. You’ll want lots of fresh cilantro and thinly sliced green onions which naturally pair with the cabbage. If you want to add more protein to this nutrient-rich dish, then toasted nuts like slivered almonds and pistachios will add that extra crunch.
A Few Tips
The other trick to this recipe is to do things in the right order so that your cabbage picks up all the flavors of the other ingredients. So, the first thing you’re going to do is make the dressing. In a large bowl, squeeze in the juice of the Meyer lemons. Add in the olive oil in a smooth, consistent stream while mixing in with a fork, to emulsify the dressing. Spoon in the honey and continue to mix well. Add Maldon sea salt to taste. I don’t use pepper in this recipe but, of course, you can.
It’s Time to Make the Slaw
Thinly slice your green onions and finely chop the cilantro, including the stems. Set these ingredients aside until you’re ready to assemble the cole slaw. With your food processor and shred attachment, shred your cabbage in batches. As you finish each batch, add it to the large bowl with the dressing along with a portion of the scallions and cilantro. Mix well and continue this process until all the cabbage is shredded and the cilantro and scallions are mixed in. You may need to top off with a little more dressing, so have some extra ingredients on hand. Top with the toasted nuts and serve. The cabbage won’t store forever; this recipe is good for up to 2-3 days after the first time you serve. Enjoy in the meantime as a healthy side dish.
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FAQs
Q: Is this cole slaw recipe a vegan cole slaw recipe?
A: Yes, this cole slaw recipe is a vegan cole slaw recipe. You will not miss the mayo, we promise.
Q: Can I use red cabbage for this vegan cole slaw recipe?
A: You can do whatever you desire with this vegan cole slaw recipe. Red, napa, white, or whatever you’d like. Make it your own and add toasted almonds, pistachios, or any protein additions to make this cole slaw recipe even healthier.
Q: Does this vegan cole slaw recipe have protein?
A: This vegan cole slaw recipe has protein naturally with its base as cabbage. One cup of cabbage has about 1 gram of protein, 2 grams of fiber, and is packed with nutrients. This vegan cole slaw recipe is healthy, and good to have on hand anytime in your refrigerator.
