It’s that time of year again when grills become the cooking method of choice for so many Americans, and barbecues abound. Hot dogs and burgers, corn and potato salad line checkerboard tables all over the country! But for those who follow a vegan diet, summer food takes on a whole new look. Yesterday afternoon, Yonni Wattenmaker was at her local health food market and she saw two heads of beautiful cabbage, so she was inspired to make a vegan-friendly version of an old favorite, coleslaw. There is a lot of chopping involved, but when the colors blend it makes a very pretty presentation, and it is really refreshing as a side dish or even as a hearty main course with some added protein (tofu, tempeh or salmon for non-vegans) on warm day. An added bonus? It also has far less fat that than the customary version!
Vegan Cabbage Slaw with Cranberries and Walnuts
- 1/2 head purple cabbage, finely chopped into threads
- 1/2 head white cabbage, finely chopped into threads
- 8 brussel sprouts, thinly sliced
- 2 granny smith apples, skin on, julienned
- Juice of 1/2 lemon
- A scant 1/8 c of EVOO
- 1/8 c apple cider
- 1 TBSP organic agave nectar
- 1 1/2 TBSP sesame seeds
- 1 TBSP dried cranberries
- 1 chopped walnut
1. Once chopped and sliced, add the cabbages and the brussel sprouts to a large pot, and then fill with water about half way. Cover and steam until the cabbage is wilted but still has a good crunch. Drain the liquid and let cool.
2. Chop the apples and combine them with the lemon juice to avoid discoloration.
3. Once the cabbage mixture has cooled, toss the citrus-infused apples into the mix.
4. Add the olive oil, apple cider, agave nectar and sesame seeds and mix well.
5. Toss in the cranberries and chopped walnuts and mix a final time.
6. Refrigerate overnight to allow the colors to blend and flavors to settle.
About the Chef
Yonni Wattenmaker is the creator and writer of The Trendy Vegan, a lifestyle blog for vegans (or those dabbling in a less animal-based diet) who love fabulous food and a great time! Yonni was inspired to cook, create and write after a diagnosis three years ago that determined she could no longer digest animal protein of any kind. Though reluctant at first, she has now embraced this lifestyle and wants to share her passion with others.