It can be a little rough be a vegetarian during cook-out season – more often than not the sides aren’t even veggie friendly! Since I’ve been hosting a large number of gatherings at my house this year (wahOo owning an indoor grills!) I’ve made it my mission to create and serve sides that work for vegans and meat eaters alike! This coleslaw is kid, gamer, vegan, and celiac approved so it probably doesn’t get much better. In order to replicate the texture and consistency of mayo, without going fully over to the soy side, I used a mixture of vegenaise and almond milk based greek yogurt.
1.5 lbs cabbage (red or green or both)
1/2 cup greek yogurt (almond, coconut, or dairy based)
1/2 cup vegenaise
2 tbsp apple cider vinegar
1 tsp fresh black pepper
- Use a food processor or cheese grater, to shred the cabbage in to long thin strips. Place in strainer, wash with cold water and allow to fully dry.
- Meanwhile blend together the greek yogurt and vegenaise.
- Once cabbage is dry stir in half of the yogurt mixture. Add the vinegar then stir in the remaining yogurt mixture along with the pepper.
- Cover and place in the fridge for at least an hour. Season to taste with additional pepper as needed.
- Serve and enjoy!
I’ve been switching back between green and red cabbage all summer, and in the end I think I prefer a combination. The red cabbage adds just a bit of tang while the green cabbage is sweeter, at least when it goes to the local options. The coleslaw also tastes great the next day, just be sure to keep it well covered! I’m also sending this over to /52weeks of cooking for there America challenge as nothing says summer in the US so much as having friends over for a bbq – complete with some delicious coleslaw!