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Vegan Salads
A-1 Vegan Salads
An Italian Vegetable Pasta Tower
Asian slaw
basmati rice salad
brown rice salad
chicken salad 1
White Wave
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Buttler Soy Curls
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Beyond Meat Grilled
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crispy coleslaw
gorgeous greek feta salad
green papaya
festive orzo pasta party salad
hummus & endive salad
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poor man's pesto, dressing & salad
poppy Seed Coleslaw
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texas black-eye pea caviar
 
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Rosle Adjustable Slicer
The Rosle Adjustable Slicer is a must-have for any vegan kitchen. Its stainless steel construction makes it a breeze to clean up after creating this finely sliced cabbage for coleslaw. The non-slip silicon rubber feet and stainless blade are exactly the same as when I purchased it a year ago.

BUY at CHEFS Item # 21366




German 4-N-1 Slicer/Grater
This 18/10 stainless steel slicer/grater has four razor-sharp cutting surfaces:
curls
slices
grates
juliennes
A safety shield covers the blades for storage to keep this tool sharp.

Clean-up is a snap by rinsing and is also dishwasher-safe.

Made in Germany.

BUY at CHEFS Item #22151

 

Vegan Salads 101
Crispy Coleslaw
Crispy Coleslaw is crunchy, crispy, colorful, and consistently great every time I make it. Make a bowl of Crispy Coleslaw for a side dish with hamburgers, sandwiches, or with a plate full of oven fried French fries.

Ingredients
The Slaw Vegetables
1/2 organic cabbage head, finely shredded
1 organic carrot, peeled and grated
1 large organic apple, grated

The Slaw Dressing
1/3 cup Grapeseed Oil Vegenaise
2 tablespoons Grey Poupon Dijon Mustard
4 tablespoons unfiltered organic cider vinegar
2 teaspoons agave nectar or honey
1/4 teaspoon Hawaiian sea salt
2 teaspoons brown mustard seeds, pan dry roasted

Tools
large wide bowl
mandoline or specialty slicer
stainless steel grater
cutting board
knife
peeler
measuring cups
measuring spoons
small heavy bottomed skillet

Preparation
The Vegetables
Cut the cabbage in half.

Using an adjustable slicer or a mandoline on a fine blade setting, shred the cabbage holding it by the stem end and shred up to the stem until all of the cabbage half is shredded.

Do not shred the cabbage core... it is bitter tasting.

Peel the carrot and grate or julienne on a grater like the German 4-N-1 Grater sold at BUY at CHEFS.

Grate the apple with the skin attached.

The Coleslaw Dressing
In a heavy bottomed skillet over medium heat, dry roast the brown mustard seeds by shaking or stirring them until they begin to pop.

Remove mustard seeds from heat and set aside.

In a glass measuring cup, whisk together the Grapeseed Oil Vegenaise, mustard, vinegar, agave nectar, mustard seeds, and sea salt.

Pour the dressing over the shredded cabbage, apple and carrots and toss with your hands to evenly coat the contents.

Serve immediately or store in a covered container in the refrigerator.

Presentation
This coleslaw goes well with hamburgers, oven baked French fries, or sandwiches. I try to have some mixed up for weekend surprise guests.

Betty Morgan, Chez Bettay, the Vegan Gourmet
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"Always try to find ORGANIC vegetables that are FRESH!"
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