Rather than have my usual lettuce and spinach salad for lunch today, I decided to enjoy a nice big bowl of coleslaw. And since there’s a 2-pound package of grape tomatoes on my counter (my daughter pleaded with me to buy them, saying she’d have them for snacks, but that’s a lot of snacking) I decided to throw a few of them in too. The combination was a good one, though I have to advise you that I used way too much dressing for this amount of coleslaw. If you decide to make this, start with less dressing and add more to your taste. It turned out a little too rich for mine!
Creamy Herbed Coleslaw with Grape Tomatoes
1/4 – 1/2 cup vegan mayonnaise (I used Nayonnaise, but you can make it yourself)
2 tablespoons white balsamic vinegar (or vinegar of choice)
1 tsp. agave nectar (or sweetener of choice)
1/2 tsp. celery seed
1/4 tsp. dill weed
1/2 tsp. dried tarragon
freshly ground black pepper, to taste
salt, to taste
8 ounces coleslaw (shredded cabbage and carrots) –or more, as needed
6 ounces grape or cherry tomatoes
Mix all ingredients except the coleslaw and tomatoes together in a small bowl. Pour over the coleslaw and mix well. Add the tomatoes and combine gently. Refrigerate and allow flavors to blend until ready to serve.
Tags: vegan recipes vegetarian cooking food fat-free
Share This Recipe:
Simple Scrambled Tofu and Kale with Sweet Potato Fries
Healthy Super Bowl Party? Start with a Big Pot of Really Good
Chocolate Chia Pudding and Other Sugar-Free, Flour-Free Desserts
Ridiculously Easy Vegetable Gumbo and Cooking From Your Pantry
Hidden Cashew Ranch Dressing Plus Tips for Eating Salads When
{ 1 comment… read it below or add one }
This is a great recipe. Simple, flavorful, and healthy. It’s perfect when I want something crunchy, but not a regular salad. Thanks again for another great one!
{ 2 trackbacks }