I had been looking for the perfect vegan coleslaw recipe for quite some time. All of the recipes I had tried were either too runny or had too much vinegar or vegan mayo. They just didn’t have that traditional coleslaw taste or texture which I so yearned for. So I decided to take a few stabs at it myself and my taste buds are pretty happy with my concoction below.
1 small cabbage (purple or green)
2 medium carrots
2 watermelon radishes
1 medium apple
¼ cup of dried currants
2 tsp salt (to salt cabbage)
6 oz plain soy yogurt
½ cup vegan sour cream
½ cup Vegenaise
1/3 cup whole grain Dijon mustard
½ cup apple cider vinegar
2 tbsp tahini
½ tsp chili powder
1 tsp cracker pepper
2 tbsp sugar
1 tbsp dry tarragon
1. Remove coarse outer leaves from head of cabbage, if necessary, and cut the head in quarters. Cut off the thick stem from each quarter and thinly slice each quarter. Put all of the sliced cabbage in a large bowl, sprinkle 2 teaspoons of salt over it, mix well and set aside.
2. Wash and peel the carrots and radishes. Use processor with a shredding attachment, or use a grater, to shred them and set aside.
3. Wash and core the apple but don’t peel it. Then dice it.
4. Add shredded carrots and radishes, diced apples and currants to the salted cabbage and mix well.
5. Measure all the ingredients from the sauce list, add to a small bowl and whisk to emulsify them into a thick creamy sauce. Pour the sauce over the cabbage and mix well until everything is well coated.
6. Let the coleslaw sit for 15 min and mix it up again before serving. It tastes great fresh but it will be even better the next day. It will hold for up to 4 or 5 days in the refrigerator.
If you have any favorite coleslaw recipes of your own feel free to share them with us.