Vegan Winter Coleslaw
I am trying my best (hello new year’s resolution) to eat more seasonally and to take advantage of fresh produce. Sometimes all I want to eat is raw crunchy veggies. That yummy crunch can be so satisfying and filling. Vegan winter coleslaw is a great side dish or a yummy base layer for a buddha bowl. You could totally add some seitan or tofu to it and call it a meal.
How Do I Make Vegan Winter Coleslaw?
Coleslaw is traditionally made from raw shredded cabbage. In this winter coleslaw I used shredded brussels sprouts and cauliflower in the place of cabbage as the base. You could easily use a blend of both in this recipe. To get that finely shredded texture you are going to want to use a food processor. Mix the shredded brussels sprouts and cauliflower with a a dressing made from a tablespoon of oil, a little sugar, and salt. I used walnut oil but you can use any oil that you would use to make a salad dressing. I like walnut oil in this recipe because it has a flavorful nutty taste and it is rich in omega-3s. After you have mixed in the dressing gently stir in grapefruit or other citrus and top with a quarter cup of walnuts. The little bit of sugar mixed in will help counter the acidity and tartness of the citrus.
Serving Ideas
Vegan winter coleslaw is a great side dish or a yummy base layer for building a buddha bowl. Add seitan or marinated tofu to add protein to your meal.
If You Like Raw Veggies
If you like raw vegetables check out these other great recipes:
Vegan Winter Coleslaw
Ingredients
- 1 1/2 cups shredded brussels sprouts
- 1 1/2 cups shredded cauliflower
- 1/2 cup grapefruit segments
- 1/4 cup walnuts
- 1 tbsp vegan sugar
- 1 tbsp walnut oil
- 1/2 tsp salt
Instructions
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Use a food processor to shred brussels sprouts and cauliflower.
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Combine shredded veggies in a large mixing bowl with salt, sugar, and walnut oil. Stir well to combine.
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Carefully mix in the grapefruit and top with walnuts.
