Red and White Cabbage Slaw

(recipe from Marie Claire magazine)

1/4 cup cider vinegar
5 Tbsp. sugar (I used 3 Tbsp. honey)
2 Tbsp. whole-grain Dijon mustard
1/2 tsp. celery seeds
Salt and freshly ground black pepper
1/2 cup extra virgin olive oil (I used half this amount)
1/2 small red cabbage (about 10 oz.), cored and shredded
1/2 small white cabbage (about 10 oz.), cored and shredded
1 large carrot, peeled and grated
1/2 medium red onion, thinly sliced
1/4 cup chopped parsley

In a large bowl, mix together the vinegar, sugar, mustard and celery seeds; season with salt and pepper. Slowly whisk in the oil.

Add shredded cabbage, carrot, onion and parsley, and toss together until coated with dressing.  This keeps well and can be made one day ahead.

(A nice version of slaw.  Simple and flavorful.)

Broccoli Salad

(not sure where this recipe came from...)

3 cups chopped broccoli
1 cup raw sunflower seeds
1/2 cup raisins or dried cranberries (or both)
1 cup shredded carrots
1 cup diced red bell pepper
1/2 cup raw pecans (optional)

Dressing:
1 cup raw cashews, soaked for a couple of hours in water
3 Tbsp. raw honey
2 Tbsp. raw apple cider vinegar
1/2 cup onion
Salt to taste
1/4 cup water

Add first set of ingredients to a large bowl.  Blend dressing ingredients until smooth.  Pour over other ingredients and mix well.  (You could also add purple cabbage, yellow peppers, just to make it more colorful.)

(This dressing is so tangy and delicious!  And healthy.  It would probably be awesome in cole slaw.)

Orange-Sesame Coleslaw

(recipe from FatFree Vegan Kitchen)

1 bag (16 ounces) prepared coleslaw, or 15 ounces cabbage plus one carrot, grated
1/2 cup thinly sliced red bell pepper
3 small seedless oranges, broken into sections (or 2 navel oranges, peeled and sliced)
1/4 cup orange juice
2 Tbsp. rice vinegar
1 Tbsp. tamari or soy sauce
1 Tbsp. toasted sesame seeds
1 Tbsp. grated peeled fresh ginger
1 tsp. lime or lemon juice
1/2 tsp. sesame oil (I just added a little olive oil)
sweetener to taste (optional)

Combine the coleslaw, bell pepper, and orange slices in a large salad bowl.  Mix together the remaining ingredients and pour over the vegetables.  Allow the flavors to combine for at least half an hour in the refrigerator before serving.

(A nice, light, dairy-free cole slaw option.  The orange, ginger, and sesame flavors are unexpected and delightful.)

Colorful Vegetable Coleslaw

(recipe from The Barefoot Contessa Cookbook)

Serves 8 to 10.

1 lb. white cabbage (1/2 small head)
3/4 lb. red cabbage (1/2 small head)
5 carrots
1 cup mayonnaise (I used tofu mayo, recipe in previous post)
1/4 cup Dijon mustard
1 Tbsp. sugar (I used agave syrup)
2 Tbsp. cider vinegar
2 tsp. celery seeds
1/2 tsp. salt
1/2 tsp. ground black pepper

Fit a food processor with the thickest blade.  Cut the cabbages into small wedges and lace horizontally into the feed tube.  Process in batches.  Next, fit the food procesor with the grated blade.  Cut the carrots in half and place in the feed tube so they are lying on their sides.  Process in batches and mix in bowl with the grated cabbages.

In a medium bowl, whisk together the remaining ingredients to make a dressing and pour enough of the dressing over the grated vegetables to moisten.  Serve cold or at room temperature.

(Really nice, tangy cole slaw.)