Vegan Salads 101
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.
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
large wide bowl
mandoline or specialty slicer
stainless steel grater
small heavy bottomed skillet
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.
This coleslaw goes well with hamburgers, oven baked French fries, or sandwiches. I try to have some mixed up for weekend surprise guests.