Nothing complements a hot dog or burger better than coleslaw. Coleslaw should be light and refreshing, but traditional coleslaw recipes are anything but, as they are laden with mayonnaise and/or sour cream.
In this recipe, I use a product called Vegenaise, which is now available at most grocery stores. It is a non-dairy, egg- free product and has the same texture and taste similar to Miracle Whip. Since it is a plant-based product, it does not contain cholesterol or saturated fat, which makes this a healthy coleslaw recipe. This recipe actually allows you to taste more than just the dressing…. the veggies! Now this coleslaw is definitely light, refreshing and healthy.
1/2 head green cabbage, finely sliced
1/2 head red cabbage, finely sliced
4 stalks of celery, finely sliced
1 carrot, grated
1/2 red onion, sliced in half moons
1 cucumber, peeled and sliced in half moons
1/2 cup cilantro, finely chopped
1 1/2 cup Vegenaise Dressing
1 1/2 Tbsp. Brown Rice or Apple Cider Vinegar
1 tsp. sea salt
1/2 tsp. black pepper
Combine the dressing in a separate bowl then add to the cabbage mixture. Using tongs, gently combine the cabbage mixture with the dressing. Refrigerate at least 30 minutes prior to serving.
Like This Recipe… Want More?
The new, long awaited cookbook from certified macrobiotic health counselor, educator and chef Jill Skeem is NOW AVAILABLE! The 152 page cookbook titled Comfort Food gets a Vegan Makeover is full of all your favorite comfort food dishes made with a vegan twist.