A Classic Summer Side with a Little Something Extra
Prep Time: 20 minutes prep – the longer this coleslaw sits, the tastier it is. If you can spare an additional hour or overnight for the flavours to marry, the better it will be.
Makes: Approximately 4 cups
Pairs well with: Oil-free “Mayo”
2 cups shredded green cabbage
2 cups shredded red cabbage
½ cup or 1 large carrot shredded (or more if you’d like)
2-3 tablespoons plant-based mayonnaise (try our oil-free “mayo” recipe or your favourite pre-made brand)
1 tsp sugar
1 tbsp rice vinegar or lemon juice
½ tbsp sesame oil
1 tbsp toasted sesame seeds (a combination of white and black sesame seeds are an attractive option)
Salt and pepper to taste
*A great time saving option would be to use a bag of pre-shredded cabbage or “coleslaw mix”. Add shredded carrot for some extra colour if you choose.
In a large bowl, whisk together plant-based mayonnaise, oil, vinegar, sugar, and salt and pepper. Set the dressing aside. In a dry pan over low heat toast the sesame seeds; watch them closely and trust your nose to tell you when they are done. Remove the toasted seeds from the heat.
Carefully chop your cabbage to the desired shred size, keeping in mind that the cabbage will wilt slightly when dressed. Shred your carrot and add to the cabbage. Place the vegetables in the large bowl on top of the dressing and toss to coat.
You may wish to use a container with a tight-fitting lid and shake the mixture to coat and toss to finish. Just before serving sprinkle the top of the coleslaw with the toasted sesame seeds.
This colourful salad is a great addition to a barbeque meal and also makes a great topping for burgers and sandwiches in place of lettuce.