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.
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 (use a low-fat one like my Tofu-Cashew Mayo)
- 2 tablespoons soy yogurt
- 1 1/2 tablespoon cider vinegar
- 1 1/2 teaspoon agave nectar
- 1/4-1/2 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.
Nutritional info is approximate.