It’s super easy. It’s a side, a condiment and salad. Eat slaw. Eat it because you’re a winner. And winners eat slaw.
You don’t need awesome knife skills to make great slaw. It helps, but if you have a food processor, a chopped slaw is sometimes better than a shredded one.
Get this
- 1 head of cabbage (purple is prettier)
- 2 big carrots
- 1 Cup of Vegenaise (mayo if you’re not plant-based)
- 1 Teaspoon of apple cider vinegar
Do this
- Break the carrots into thumb sized pieces.
- Pulse the carrots in your food processor until they look like rice.
- Cut the core out of the cabbage. See pictures.
- Add the cabbage and pulse until everything is about the same size.
- Add the Vegenaise, vinegar and S&P to taste.
- Pulse until mixed.
Don’t Do This
- Process the cabbage before the carrots—You’ll end up with pureed cabbage and chunky carrots.
- Use a blender—Use a food processor or a knife. Blenders won’t give you the texture you want.
Put it on
Veggie dogs—veggie burgers—tempeh tacos—fried potatoes—beans and rice
Coleslaw impresses people. Nobody knows why, but it does. It only gets better in the fridge, so make a bunch on Sunday and enjoy it through the week. It’s an easy way to get people to eat more plants. So make it and show off your new kitchen skills.
Eat more plants. Eat less flesh.
Be well,
Veg VA
Vegetarian Virginia 
