v:gourmet

A few weeks back I posted a stinging nettle slaw which was an interesting wild food twist on the traditional coleslaw that we all know and love. I did a more traditional slaw at the farm over the holidays and it was a huge hit. Just like the kind you’d find at an old fashioned strawberry supper, only better. You do need veganaise for it and while I try to steer clear of replacements and specialty ingredients, it does hit the spot in the right recipe. In fact, the kids now prefer it to mayo so I always keep a jar in the fridge.

1/2 head red cabbage, shaved

1/2 head green cabbage, shaved

5 carrots, grated

1/2 red onion, sliced very thinly

2/3 cups veganaise

2 tbsps apple cider vinegar

1 tbsp lemon juice

1 tbsp olive oil

1 tbsp dijon a l’ancienne or just plain dijon

1 tbsp poppy seeds

sea salt and pepper to taste

Chop cabbages, carrots, and onions. Mix the rest of the ingredients to make a dressing. When you’re happy with the dressing, toss with the cabbage and carrot and you’re done. It really couldn’t be easier.