Snappy Crunchy Vegan Coleslaw

The great thing about slaws is their versatility! Add in cubed summer squash or blanched peas; chop in broccoli or some of those delectable garlic scapes. There is no wrong combination!
2 heaping cups chilled cabbage (ideally, some green and some purple), shredded thin
1 tart or sweet apple, peeled, julienned
1 small carrot, julienned
1/2 small red onion, thinly sliced
1/4 cup golden raisins or dried cranberries
3-4 tablespoons extra virgin olive oil, as needed
1 tablespoon apple cider vinegar, to taste
1-2 teaspoons agave nectar , to taste
1/2 teaspoon caraway seeds
1/2 teaspoon dill
pinch of cumin
sea salt and fresh ground pepper, to taste
Toss the shredded cabbage, apple, carrot, red onion and golden raisins into a large bowl and stir to mix. Drizzle with the olive oil, just enough to coat. Sprinkle with vinegar, agave nectar, caraway seeds, dill, cumin, and sea salt and pepper, to taste. Toss to coat. Serve immediately.
Serves 4.

Like this Recipe? Share it!

Share on Facebook
Share on Twitter
Share on Linkdin
Share on Pinterest

Winter Chloride Watchers Training Registration

Training Date(Required)
Which training session would you like to attend?
This field is for validation purposes and should be left unchanged.