No-Mayo Apple Coleslaw
There's nothing wrong with grabbing a store-bought pre-shredded coleslaw mix from the produce section to make this vegan salad, just double the dressing if you find it's not enough.
INGREDIENTS | SERVES 4
3 cups green cabbage, shredded
⅓ cup apple, diced small
1 (15-ounce) can pineapple, drained (reserve 2 tablespoons of juice)
1 tablespoon apple cider vinegar
2 tablespoons olive oil
1 tablespoon tahini
2 tablespoons agave nectar
2 tablespoons sunflower seeds
In a large bowl, combine the cabbage, apple, and pineapple.
In a separate small bowl, whisk together 2 tablespoons of the pineapple juice with the cider vinegar, olive oil, and tahini. Pour over cabbage and apples, tossing gently to coat.
Drizzle with agave nectar, again tossing to coat.
Cover and chill for at least 30 minutes before serving, and toss with sunflower seeds.
PER SERVING
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Fiber:
Carbohydrate:
Make It Vegan!
If you have a favorite family coleslaw recipe, there's no need to give it up when eating vegan. Just use a store-bought or homemade vegan mayonnaise or dressing. Whatever recipe you use, coleslaw works best if it sits for several hours to soften up the cabbage, so make this recipe in advance if possible. The night before would be best.
