Your Free Flava Recipe

OUR OLD SCHOOL SOUTHERN COLESLAW

Courtesy of Herban-Eats!

This is a very simple, southern coleslaw that can be used on your vegan sloppy joe’s, vegan burger, vegan hot dogs (carrot dogs) or a crispy flatbread vegan cheese pizza! It takes me back to high school days when I was first introduced to it as a condiment for my rectangular pizza!

INGREDIENTS

COLESLAW

  • 1 small head of green cabbage (yielding about 4 cups grated or shredded)

  • 1 carrot (yielding ¼ cup shredded or grated)

  • 3 tbsp yellow onions (yielding 3 tbsp minced or finely chopped)

DRESSING

  • ¼ cup vegan mayo

  • ¼ unsweetened, unflavored plant milk (I use soymilk)

  • 1 to 1 ½ tbsp agave nectar

  • ¾ tbsp unfiltered apple cider vinegar

  • ¼ tsp salt

  • ¼ tsp pepper (I use white pepper)

DIRECTIONS

  1. With food processor, slice your cabbage in 1/2, then cut the ½ into 1/2. Place on cutting board and remove the core sections from each 1/4 section.

 

Chop the sections into small segments and place in food processor; filling to only half way in your processor. Quick pulse the cabbage (2-3 second intervals) about 4 times or until desired shred size is reached and repeat until all cabbage is shredded then place in large bowl. If using box grater, cut into quarters, remove core and grate then place in large bowl.

 

  1. Repeat same steps as cabbage for carrots then place in large bowl

  2. Finely chop or grate onion then place in large bowl

 

THE DRESSING

  1. In medium bowl combine all dressing ingredients, whisk or combine well with fork then set aside in fridge for about 5 minutes (this allows dressing to curdle a from vinegar)

  2. Remove from fridge, stir again then combine dressing into large bowl.

  3. Place in fridge for a few minutes or enjoy right away!