Sunday, November 13, 2011
I Fought the Slaw and the Slaw Won
I couldn't resist using that title. Even though it would seem more accurate if I'd tried to make a slaw and been defeated by it, which was not the case. This slaw is a winner, yes, but I was not defeated by it. I ate it happily. Everybody wins. I guess I'm just a lover, not a fighter.
So, there was this cabbage. It was in our vegetable crisper and it had been there for several weeks. My family has never been a cabbage eating family and so I kept forgetting it was there. But I was hesitant to get rid of it, since it is really the last vegetable from our summer CSA share and it seemed a shame to just give up on it. You can pry my local vegetables from my cold, dead hand.
So I poked around and looked at a bunch of recipes, then threw caution to the wind and forged ahead with my own vegan franken-recipe. And you know what? This was really damn good. Crunchy and flavourful and a bit sweet. My parents and the Man of Science and I ate this as a side dish with some tofu-pecan sliders and oven-baked sweet potato fries for a Saturday night dinner. "I want to have this every night," said my dad when he finished his meal. Too bad we're only living with my parents for another six months or so.
Purple Cabbage Slaw
1/2 one medium sized purple cabbage, cut into thin shreds.
1/2 one sweet yellow pepper, sliced thinly
1/2 one sweet red pepper, ditto
2 fuji apples, peeled and cored and sliced thinly
1 very small onion, sliced thinly
1/2 cup vegan mayonnaise (I used Vegannaise)
1 tsp agave nectar
2 tbsp lemon juice
salt and pepper to taste
Combine all salad ingredients in a large bowl.
Combine all dressing ingredients, mix well.
Toss salad ingredients with dressing. Leave in fridge for half an hour.
To serve, garnish with sesame seeds and parsley if you want to be all fancy.
This served all four of us and we had about half of it left over for lunch the next day. The taste gets even better when it sits in the fridge, so leftovers would be great to take for a few workday lunches.