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May/June 2009
Recipe Archives


Not Your MaMa’s Coleslaw…

Nutrient-packed and colorful too!

Yields: 2 to 3 servings

Salad:
2 leaves purple kale, stemmed and chopped (about 1 ½ cups)
2 leaves collard greens, stemmed and chopped (about 1 ½ cups)
½ cup shredded green cabbage
½ cup shredded red cabbage
½ cup shredded carrots
½ cup peeled and shredded gold beets
1 celery stalk
1 green onion, thinly sliced
¼ cup chopped fresh parsley

Dressing:
1 tablespoon olive oil
1 tablespoon apple cider vinegar
1 tablespoon Dijon mustard
1 tablespoon agave nectar
¼ teaspoon sea salt
¼ teaspoon freshly ground black pepper

 

To make the salad, place the kale, collard greens, and green and red cabbage in a medium bowl and toss them together.  Add all of the remaining vegetables and toss again.

To make the dressing, place all of the ingredients in a small bowl and whisk them together.  Drizzle the dressing over the slaw and toss until the vegetables are evenly coated.  Alternatively, drizzle the dressing over individual servings as desired.  Serve immediately.

Variation:

For a creamy coleslaw, add a few tablespoons of vegan mayonnaise to the dressing.

Serving Suggestion:

Can be rolled up in a tortilla for a quick wrap, or try topping it with grains or pasta for a hearty one-place meal.

Reprinted with permission from Vegan Bites: Recipes for Singles by Beverly Lynn Bennett.  Copyright 2008, Book Publishing Company, Summertown TN.

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