Vegan coleslaw : Road to healthy eating , packed with greens and flavor.
Coleslaw could be made by skipping the mayo that makes it egg free but without the creaminess and tartness of it binding the veggies it becomes just like any other salad. I have been trying to replace mayo with sour cream, buttermilk and what not. But thats when it struck me how yogurt and coconut is used together for creamier texture in my native curries which makes it pure vegetarian .
Mung bean sprouts add a nutty flavor and crispness to the slaw.
Now vegan coleslaw is a complete protein rich and high fiber well balanced diet.
I am not a mayo or ranch dressing hater but this time I am feeding the pure herbivores 🙂
Cabbage – (Green ,purple or savoy) any variety is fine- 1/3 of one- sliced neatly
Mung bean sprouts(uncooked) – 1 large handful (use any other sprouts)
Carrot- 1 scraped
Granny smith apple – 1/2 of one
Spring onion – 1 or 2 chopped neatly
Vegan dressing :
Coconut milk – 2 tbsp (canned) (thicker the better)
Soy yogurt – 2 tbsp
Lime juice – 1 tbsp
Mustard – 1/2 tsp ground coarsely
Whole pepper corns – 1/2 tsp ground coarsely
Garlic powder – 1/2 tsp
Sugar – a small pinch
salt to taste
1. Cut the apple into thin long strips , squeeze lil lime juice on it and keep it aside.
2.Mix the dressing ingredients well.
3. Into a large bowl put all the veggies and pour the dressing as required and mix well. Refrigerate for an hour until flavors develop.Then enjoy!
Note : if you like the cabbage slightly wilted then give a firm squeeze to the cabbage with ur hand before adding the rest of the veggies.
Serve as a salad for vegans and for all the carnivores :)) out there serve along with spicy fish, chicken or beef etc..