There’s been a surprising development in the V family kitchen. My daughter E has actually been asking for coleslaw, a food she used to have to be bribed to eat. This phenomenon began after I stopped buying bagged coleslaw and starting using fresh heads of cabbage. I could say that E likes the fresher taste of home-shredded cabbage, but that’s not it at all. The truth is that there’s something about pushing a wedge of cabbage through the shredding blade of a food processor that she enjoys, so I let her have her fun. It gets her eating more coleslaw and, with her help, makes preparing it almost as easy as buying it in bags.
Before I get to the recipe, I’d like to ask you for a favor. FatFree Vegan Kitchen is nominated again this year for favorite blog in VegNews magazine’s Veggie Awards. If the blog means a lot to you, it would mean a lot to me if you would give it your vote. You have to fill out at least 50% of a long survey about vegan products and people in order for your vote to count, but at the end there’s a chance to enter into a drawing for some great prizes, including vacations and cookbooks. There’s no prize for me if I win, just bragging rights for another year and a mention in the magazine, which to me would be like winning the jackpot.
On to the recipe! This is the basic, no-frills way we make coleslaw when we need a side dish with a sandwich or a salad to take to a potluck or picnic. Soy yogurt stands in for some of the mayo usually used in coleslaw, and agave nectar adds a hint of sweetness without a lot of sugar (though you can use a pinch of stevia to eliminate the sugar completely). Lately I’ve been seasoning it with fresh dill weed, but you can use the other herbs listed below or add your favorite.
Basic Low-Fat Coleslaw
1/4 head green cabbage
1/4 head red cabbage
2 medium carrots
2 tablespoons vegan mayo (I used Nasoya Nayonaise)
2 tablespoons soy yogurt
1 1/2 tablespoon cider vinegar
1 1/2 teaspoon agave nectar
1/4 to 1/2 teaspoon dill weed, caraway seed, or celery seed
1/8 teaspoon freshly ground black pepper
1/2 teaspoon salt (or to taste)
Remove the hard core from the cabbage quarters. Shred each quarter using the slicing or shredding disk of a food processor or shred thinly by hand. Place into a large bowl. Shred carrot and add to cabbage.
Combine remaining ingredients and whisk well. Pour over cabbage and toss to coat. Best if allowed to chill for at least 30 minutes but can be eaten right away.
Yield: about 4 cups
Nutrition (per serving): 47 calories, 15 calories from fat, 1.7g total fat, 0mg cholesterol, 306.2mg sodium, 213mg potassium, 7.6g carbohydrates, 2.1g fiber, 2.9g sugar, 1.1g protein, 0.7 points. (Will vary depending on type of mayo and yogurt used. This analysis used Nayonaise and Wildwood plain soy yogurt.)
Nutrition analysis is approximate and will vary depending on exact ingredients used. Though MyPoints are calculated using a formula similar to Weight Watchers Points TM, this site has no affiliation with Weight Watchers and does not guarantee the accuracy of this information.