Our Veggie Kitchen

I had a staff meeting and a board meeting on a Monday this month. It was a unique opportunity to cook for my coworkers, as I had Sunday to prepare. I put together a spread of Greek Pesto Pasta Salad, Zucchini fritters, my favorite coleslaw and a chickpea, chard & sun dried tomato salad (needs some tweaking, but a definite future post).

Out of everything, the coleslaw was my favorite. This was one of those inspirations where I threw everything together as they sounded good and everything worked perfectly. With the cabbage & carrots, it has a pleasing contrast of color, the green onion is a perfect flavor complement and the dressing, spiked with a little vinegar and horseradish, topped everything off. Perfect. It was also great with the Sloppy Joes (pictured below).



Perfect Coleslaw
1 head cabbage, cored & shredded
2 carrots
2 stalks celery
1 bunch green onions
1 tsp salt
Dressing:
1/2 cup Vegenaise
3 tbs vegan sour cream
1 tbs prepared horseradish (read the label)
1/4 cup cider vinegar
1/2 tbs sugar
1/2 tsp salt

Core the cabbage and cut into thin shreds. Chop the shreds into 2-3 inch lengths. Peel and grate the carrots. Cut the celery stalks in to 2-3 inch lengths and cut into thin batons. Do the same with the green onions, including the stalks. Combine in a large bowl and toss with a tsp of salt.

Combine the dressing ingredients and stir thoroughly. Pour over the cabbage mixture and stir to combine. Let sit for at least half an hour, preferably longer, until some of the moisture has wicked out of the cabbage. It is best refrigerated overnight.

Makes about 8 cups.

8 Servings: 124 cal (10g fat, 6g carbs, 1g protein)