Buttermilk-Style Coleslaw
Creamy, Tangy, Sweet and Quick To Make Coleslaw Recipe
Buttermilk-Style Coleslaw: Sample recipe from Everyday Vegan Eats by Zsu Dever. (Copyright ©by Zsu Dever. Used by permission Vegan Heritage Press, LLC.)
Slightly sweet, slightly tangy, slightly creamy slaw, quick & easy to prepare. This recipe can be easily doubled for potlucks or picnics. If you love celery seeds in your slaw, throw a teaspoon into the mixture - Zsu Dever.
After making this slaw with homemade Tofu Mayonnaise, I wondered why I've never been a coleslaw fan. I am now! - Judith Kingsbury
Total prep & cook time: 20 min
Yield: 4 Servings
Nutrition Data, 294g Serving: 149 calories, 55 Calories from Fat, 23g carbs, 6g fat, 492mg sodium, 6g fiber, 3g protein, 7g Sugar. low Cholesterol, Good source Vit. K, Dietary Fiber Potassium, Manganese, Vit. A, Vit. C, Folate. Estimated glycemic load 9
Ingredients:
- 1 small head green cabbage (about 1 pound)
- 1/2 teaspoon sea salt
- 1 medium carrot, finely grated
- 1/2 small onion, minced
- 1/2 cup vegan mayonnaise
- 1 tablespoon fresh lemon juice
- 1 tablespoon apple cider vinegar
- 1 tablespoon natural sugar
Directions:
- Quarter the cabbage and cut out the core.
- Shred the cabbage using a food processor or a sharp knife.
- Transfer the shredded cabbage to a large bowl and toss with the salt.
- Mix the cabbage with the carrots, onion, mayonnaise, lemon juice, vinegar, and sugar. Mix well.
- Taste and adjust seasoning. Set aside for 15 minutes before serving for the flavors to unify.
- If a creamier slaw is desired, stir in another 1/4 cup of vegan mayonnaise.
Recipe Tips:
This is a simple year-round salad, inexpensive, with commonly found ingredients, kid friendly and highly adaptable. I used part purple cabbage, and added some chopped parsley and toasted sunflower seeds.
One of the best things about this coleslaw is that it keeps in the fridge for a couple of days. I munched on it for breakfast lunch and dinner. And when it was gone I made more. Nirvana!
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