Last week we had a post-Mother's Day celebration lunch for my mother-in-law and she asked what dish I would like to bring. She was going to have BBQ chicken and pasta salad and I wanted another side that would compliment the spread and an additional option for my now vegan husband to eat. I love a good coleslaw that has a bit of a kick and some tang, so I used a basic vegan coleslaw recipe and added some ingredients to make it my own. The result was delicious and I'm so glad I made enough to use the two days following to compliment our meals at home. I may make some more this weekend for a Memorial Day BBQ.
Ingredients:heads of cabbage (purple and green)
3 jalapeños (seeded and chopped)
3 juicy limes
dashes of celery salt and onion powder
1/3 cup EVOO (extra virgin olive oil)
3 tbsp whole grain mustard
1/4 cup apple cider vinegar
1 red bell pepper thinly sliced
Chop the cabbage (to see how to best chop, go HERE) and all other veggies. Add everything together in a giant mixing bowl and season with salt and pepper. Marinate in the fridge for at least 2 hours before serving.
|Served the next day with vegan avocado burgers.|