Cole Slaw Vegan Food

VEGAN COLESLAW

Vegan coleslaw image

Lighten up your meal with this healthy, Asian-influenced side dish

Provided by John Torode

Time 35m

Number Of Ingredients 10

Ingredients

1 celeriac , about 750g, sliced into thin matchsticks
2 large carrots , sliced into thin matchsticks
4 spring onions , very finely sliced
2 bok choi , shredded
200g frozen peas , cooked and cooled
handful flat-leaf parsley , chopped
handful coriander , chopped
juice ½ lime
3 tbsp sunflower oil , groundnut or corn oil
2 tbsp white wine vinegar

Steps:

Put the dressing ingredients into a bowl, whisk well, then set aside. The dressing can be made a day ahead. Mix together the celeriac, carrots, spring onions, bok choy and peas. Sprinkle with a little salt, mix again and leave to stand for 5 mins.
Pour the dressing over the vegetables and mix well. Stir in the parsley and coriander just before serving.

Nutrition Facts : Calories 83 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 5 grams sugar, Fiber 5 grams fiber, Protein 3 grams protein, Sodium 0.2 milligram of sodium

ORIENTAL COLE SLAW

Oriental Cole Slaw image

I know there are a lot of other Oriental Slaw recipes out there but none of them are quite like this one. My mom makes this for every outdoor grilling function so I guess this is why I'm partial.

Provided by vegan mom

Categories Vegetable

Time 10m

Yield 8 serving(s)

Number Of Ingredients 8

Ingredients

16 ounces Coleslaw
2 (3 ounce) packages oriental-flavor instant ramen noodles, reserve flavor packets for dressing (the Top Ramen brand is vegan)
4 ounces sunflower seeds
2 ounces slivered almonds
1 bunch green onion, sliced
1/3 cup sugar
3/4 cup oil
1/4 cup vinegar

Steps:

I have had this with the noodles cooked and with them raw. Raw noodles gives the slaw more crunch, but I prefer them cooked. You can still have crunch with the seeds and nuts.
Either way, mix together the slaw ingredients in a large container. Whisk together the dressing ingredients and pour over the slaw mixture. Toss together. Cover and refrigerate for an hour.
If you're impatient you can eat it right away. Keeps for a few days, but it's never around long enough in my house to really find out it's shelf life.

Nutrition Facts : Calories 479.4, Fat 35.9, SaturatedFat 5.4, Cholesterol 4.5, Sodium 460.2, Carbohydrate 34.6, Fiber 3.8, Sugar 9.6, Protein 7.7

COLE SLAW, VEGAN

Cole Slaw, Vegan image

I had a mayo-free cole slaw at a restaurant in St. Petersburg. This is my attempt to create something like it. Use either green or purple cabbage, but be forewarned that the cucumber will turn pink if you do the latter. Tastes good anyway! Cooking time is marinating time. Kalonji seeds can be found in Indian spice sources, and may also be sold as nigella seeds.

Provided by Diann is Cooking

Categories Vegetable

Time 3h30m

Yield 4-5 serving(s)

Number Of Ingredients 13

Ingredients

1/2 cabbage, medium large
1 cucumber, peeled and seeded
1 green onion, sliced
1/3 cup apple cider vinegar
1 tablespoon olive oil
1/8-1/4 cup fresh cilantro, chopped
2 teaspoons sugar
1/2 teaspoon fennel seed
1/2 teaspoon celery seed
1/2 teaspoon white sesame seeds
1/2 teaspoon kalonji, seeds (optional)
1/4 teaspoon crushed red pepper flakes (or more)
1/4 teaspoon salt

Steps:

Slice the cabbage as finely as you have patience for, and do the same with the cucumber.
Place all the above in a large bowl, add water to just cover. Keep in fridge, and mix occasionally.
After 3 or 4 hours, drain off most the liquid through a fine mesh colander (to keep most of the seeds). Serve.

Nutrition Facts : Calories 87.3, Fat 3.9, SaturatedFat 0.6, Sodium 169.9, Carbohydrate 12.2, Fiber 3.5, Sugar 7.2, Protein 2.2

CLASSIC COLESLAW

Classic coleslaw image

Make an easy classic coleslaw base then tailor it to your tastes. Apple and cheese work well, plus fennel, celeriac, raisins, spring onions or fresh herbs

Provided by Good Food team

Categories Side dish

Time 20m

Number Of Ingredients 8

Ingredients

6 carrots, peeled
1 small white cabbage
large pinch, golden caster sugar
3 tbsp cider vinegar
1 tbsp mustard (any you've got)
200g mayonnaise
1 red apple, cut into matchsticks (optional)
100g cheddar, grated (optional)

Steps:

Coarsely grate the carrot and finely shred the cabbage (use a food processor with a grating/ slicing blade or do it by hand) and tip into a bowl. Season with salt, then add the sugar and vinegar and toss everything together. Leave for 20 mins for the vegetables to very lightly pickle.
Stir through the mustard and mayonnaise and add any other bits you want to, then serve. Can be made a day ahead and chilled.

Nutrition Facts : Calories 178 calories, Fat 15 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 6 grams sugar, Fiber 3 grams fiber, Protein 1 grams protein, Sodium 0.2 milligram of sodium

VEGAN KFC COPYCAT COLESLAW RECIPE

Vegan KFC Copycat Coleslaw Recipe image

This super quick recipe is a dupe for the flavour and texture of the coleslaw from KFC. For this version, only plant-based ingredients are used resulting in no cholesterol while delivering all of the taste.

Categories Salads

Number Of Ingredients 9

Ingredients

1/2 large head of cabbage, grated finely (about 5 cups)
juice from one lemon (about 1/3 cup or 80ml)
3 tablespoons Vegenaise or your fave vegan mayo
2 tablespoons white vinegar
2 tablespoons minced, white onion or 1/2 teaspoon onion powder
1 tablespoon sugar
1 teaspoon salt
Optional!
1/4 cup grated carrots for color.

Steps:

Stir all ingredients together until thoroughly combined.
For best results, cover and refrigerate overnight.
Taste and adjust for salt for your preference.
You may drain some of the excess liquid before serving

Nutrition Facts : Calories 105 calories, Carbohydrate 14 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 5 grams fat, Fiber 1 grams fiber, Protein 1 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1 cup, Sodium 498 grams sodium, Sugar 10 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat

COLESLAW SALAD WITH PURPLE CABBAGE

Coleslaw Salad With Purple Cabbage image

When it comes to homemade coleslaw salad, it does not get much easier than a simple recipe with purple cabbage.

Provided by Jolinda Hackett

Categories Lunch Salad Side Dish Salad

Time 15m

Yield 6

Number Of Ingredients 8

Ingredients

1 green cabbage (thinly shredded)
1/2 purple cabbage (thinly shredded)
2 carrots (grated)
3 green onions (sliced)
2 teaspoons lemon juice
1/3 cup mayonnaise (use vegan mayonnaise to keep this recipe vegan if needed)
Dash of salt (to taste; sea salt or Kosher salt is best)
Freshly ground black pepper (to taste)

Steps:

Serve and enjoy!

Nutrition Facts : Calories 161 kcal, Carbohydrate 19 g, Cholesterol 5 mg, Fiber 7 g, Protein 4 g, SaturatedFat 1 g, Sodium 153 mg, Sugar 9 g, Fat 9 g, ServingSize 6 servings, UnsaturatedFat 0 g

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