So Slaw!

Slaw with Asian Citrus Dressing

I recently acquired a mandoline – not the musical instrument, (we have many musical instruments already) but a sharp bladed chopping machine. See the kitchen appliance category of the Tofu Crossing Trading Post if you want one, or just to see what it looks like:
http://astore.amazon.com/rebeccacarmiw-20
I make a lot of chopped salads of different shapes and sizes, with coleslaw a table regular for healthy, raw veggies in easily digestible form full of bite and crunch. Red cabbage is especially beautiful and makes a wonderful slaw. My children eat a good slaw by the bucket full and I find it hits the spot when I feel like munching something crunchy.

The slaw in the picture is created by shredding mostly purple cabbage, with highlight- amounts to taste of jicama, daikon radish, carrots and apples. If you are not ready for the mandoline-leap a food processor will also do the trick. You can make it with cabbage alone and add only whichever of the additional ingredients appeal, but do include a little bit of carrot for the wonderful color contrast. The dressing is taken from p. 83 of Veganomicon by Isa Chandra Moscowitz and here is the recipe:

1/4 cup rice wine vinegar
1/2 cup fresh squeezed orange juice (one navel orange)
2 tablespoons lime juice
2 tablespoons peanut oil
2 tablespoons hot chili pepper
2 tablespoons soy sauce
3 tablespoons organic sugar
1 teaspoon toasted sesame oil

Once I make a batch of the dressing, I store it in a small empty dijon mustard jar, empties of which I collect expressly for keeping homemade dressings. I also put a label on it immediately because days later I will not remember what it is, no matter how sure I am that I could never forget what an amazing concoction is in that particular little jar.

Alternately, I make a very simple dressing for American-style coleslaw by taking 1/4 cup of Veganaise (vegan mayo found at Whole Foods) and 2 tablespoons of balsamic vinegar, whisked together into a creamy blend with a fork. Again, the basic recipe is cabbage of any color, but any of the other vegetables can be added for more color and variety.

Consider yourself slawed!

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3 Responses to So Slaw!

  1. Lindsay says:

    Loved reading this out loud

    Like

  2. Lisa says:

    The recipes are great– LOVE the dressing for the slaw—it actually sounds a lot like an all-purpose dressing I’ve been using to make big piles of veggie-laden noodles. And I can’t wait to try the mousse! GREAT blog, thanks.

    What’s cracking me up right now is that the one Google Ad that was inserted into my feed of your blog is…

    the big Tyson Deli contest!

    Tyson, chicken producers extraordinaire….

    …the little robot who randomly chooses ads to attach to blogs could do no better (in the humor dept.) than putting an ad for a chicken company on a vegan food website…;-)

    Like

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