When I became a vegan, I thought that my days of eating coleslaw were over. Frankly, the milky substance in it was a bit much. I never was a fan of creamy slaw and the vinegar-based slaw was always too vinegary. But as I began to think of the ingredients, I said, “I can make this.” Surprisingly, it’s one of the quickest recipes to make. It’s a simple, yet nutritious meal. It goes well with almost anything. You can add it as a compliment to a vegan burger and fries, a jackfruit bbq sandwich, and/or a raw salad or compliments, etc. Frankly, it’s one of the freshest and most tastiest meals I eat. Let me show you how I make it.
1/4 head of red cabbage
3 medium size carrots
1/2 fuji apple
1/4 red onion
1/2” of grated ginger (or 1/8 tsp of ginger powder)
2 tbs of extra virgin olive oil
2 tbs of apple cider vinegar
1 tbs of agave nectar
1/8 tsp sea salt (to taste)
couple shakes of cumin ;)
pepper (or cayenne to taste)
couple shakes of basil
1/4 tsp of garlic powder
Food processor (or a sharp knife)
Individually shred all of the ingredients (cabbage, red onion, apple and carrots).
Place shredded items into a large bowl.
Grate the ginger and add to the bowl as well.
Add all of the sauce ingredients together.
Wisk the sauce ingredients together and pour them over the raw ingredients.
Toss everything and let it sit for about 15 minutes. This will allow all the ingredients to marinate.
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